Walk into any specialty coffee shop and you'll find yourself facing a delicious dilemma: flat white or latte? While both drinks combine espresso with steamed milk, they offer distinctly different experiences. Understanding these differences helps you order with confidence and appreciate the craftsmanship behind each cup.
What They Have in Common
Before diving into what sets them apart, let's explore what flat whites and lattes share. Both drinks start with the same foundation:
- Quality espresso shots
- Steamed milk
They're both milk-forward beverages that showcase the barista's ability to create silky microfoam and balance coffee flavours with dairy sweetness.
Both drinks originated as café staples, becoming symbols of modern coffee culture. Whether you're in Melbourne or London, you'll find these drinks on nearly every menu - testament to their universal appeal and versatility.
The Key Differences
Size & Ratios
The most obvious difference is size. A traditional latte typically comes in a 240-300ml (8-10oz) cup, while a flat white is served in a smaller 150-180ml (5 - 6oz) glass or cup. This isn't just about quantity - the ratio of espresso to milk fundamentally changes the drinking experience
A latte uses a single or double shot of espresso topped with plenty of steamed milk, creating a gentle, milk-dominated flavour profile. The flat white, however, packs a double ristretto shot into a smaller vessel, resulting in a more intense coffee flavour that isn't overwhelmed by milk.
Milk Texture & Foam
This is where barista technique truly matters. Lattes feature a layer of microfoam approximately 1cm thick on top, creating that iconic creamy cap perfect for latte art. The milk underneath is steamed to create a smooth, silky texture, but remains distinct from the foam layer.
Flat whites demand more precision. The milk is steamed to create what's known as microfoam throughout - velvety, glossy milk with tiny, uniform bubbles integrated seamlessly from top to bottom. There's minimal separation between foam and milk, typically just 0.5cm of foam on top. This creates an incredibly smooth, luxurious mouthfeel that's become the flat white's signature characteristic.
Strength & Flavour Profile
A latte offers a gentle introduction to espresso, with the abundant steamed milk softening the coffee's intensity. It's approachable, sweet, and comforting - perfect for those who enjoy coffee but don't want it to dominate their palate.
The flat white takes a bolder approach. That concentrated double ristretto shot shines through the thinner layer of microfoam, delivering a more pronounced coffee flavour. You'll taste the espresso's nuances - its origin characteristics, roast profile, and complexity - while still enjoying the sweetness and texture that steamed milk provides.
Historical Origins
The latte has Italian roots, though the caffe latte we know today was popularised in America during the 1980s specialty coffee boom. It's essentially an Americanised version of Italy's traditional caffe latte, adapted for larger serving sizes and the preferences of milk coffee enthusiasts.
While the origins of the flat white are more contentious - with both Australia and New Zealand claiming its invention during the 1980s. Regardless of its true birthplace, the flat white emerged from Antipodean coffee culture's emphasis on quality espresso and perfectly textured milk. As such, it represents a middle ground between the intensity of a straight espresso and the mildness of a latte.
The Barista's Perspective
Making both drinks well requires skill, but the flat white presents unique challenges. The microfoam demands precise milk steaming technique - too much air creates cappuccino-style foam, while too little leaves you with thin, scalded milk. The smaller vessel also makes latte art more demanding, requiring greater control and finesse.
Making Them at Home
With practice and the right equipment, you can recreate both drinks in your kitchen. An espresso machine with a steam wand is essential, though quality alternatives exist for those without traditional equipment.
For a latte, pull your espresso shot, steam milk to approximately 65°C while incorporating moderate air for that 1cm foam layer, then pour into your cup. Start with espresso, add steamed milk, and top with the foamed layer.
For a flat white, the technique demands more attention. Pull a double ristretto shot for concentrated flavour. Steam your milk to the same temperature, but use minimal air introduction - just a brief chirp at the start - then position the steam wand to create a rolling vortex that integrates tiny bubbles throughout. The result should be glossy, paint-like milk that pours smoothly without separation.
Quality beans matter tremendously for both drinks, but especially for flat whites where the coffee flavour takes centre stage. Look for espresso blends or single-origins with chocolate, caramel, or nutty notes that complement milk beautifully without becoming bitter or sour.
The Verdict
Neither drink is inherently better - they simply serve different purposes and preferences. The latte offers comforting familiarity and approachability, while the flat white delivers intensity and sophistication in a compact form. Both showcase the beautiful marriage of espresso and milk that makes specialty coffee so compelling.
Understanding these differences enhances your appreciation for both drinks and helps you communicate with your barista about what you're truly craving. Whether you're team latte or team flat white, you're enjoying centuries of coffee evolution and the dedication of countless baristas who've perfected their craft.
Ready to explore both drinks with exceptional coffee? Browse our specialty coffee collection and discover beans that shine in any milk-based preparation.
