Guide · As of October 2026
A Flat White is a double espresso with around 120 g of milk and a very thin layer of fine microfoam, served in a cup of about 160 ml. It tastes noticeably stronger of coffee than a cappuccino because the same amount of milk contains more than twice the espresso.
The recipe at a glance
| Flat White | |
|---|---|
| Coffee grounds | 17 to 18 g in the double basket |
| Espresso in the cup | 34 to 38 g |
| Extraction time | 25 to 32 seconds, depending on the bean |
| Milk | 115 to 120 g |
| Milk temperature | 60 to 65 °C |
| Foam | Microfoam, at most 0.5 cm |
| Cup | about 160 ml |
These are the values we use to brew our own beans. They are also listed on the product pages.
Step by step
- Warm the cup. A cold cup immediately robs the small drink of heat.
- Pull a double espresso. 17 to 18 g of coffee grounds, 34 to 38 g into the cup. Weigh instead of guessing; crema can be deceptive about the dose.
- Milk cold into the pitcher. 120 g is enough. The colder the milk starts, the more time you have to create fine foam.
- Draw in air only briefly. Two to three seconds at the surface, then submerge the wand and let the milk roll. The goal is shiny, fluid milk without visible bubbles.
- Stop at 60 to 65 °C. Above 70 °C milk loses its sweetness.
- Pour immediately. From a low height, in one go. The surface stays flat, hence the name.
Flat White or Cappuccino: the difference in numbers
| Flat White | Cappuccino | |
|---|---|---|
| Espresso | double, 34 to 38 g | single, 17 to 19 g |
| Milk | 115 to 120 g | 145 to 160 g |
| Ratio espresso to milk | about 1 to 3.5 | about 1 to 8.5 |
| Foam | at most 0.5 cm, fluid | 1 to 2 cm, firmer |
| Cup | 160 ml | 150 to 180 ml |
| Taste | strong, coffee up front | milder, milk up front |
Both drinks fit in almost the same cup. The difference is in the contents: the Flat White contains double the espresso with less milk. If you look for the coffee in a cappuccino, the Flat White is the right choice.
The gap to the Latte Macchiato is even larger. There, a single espresso is paired with around 200 to 265 ml of milk.
Which bean suits the Flat White?
Milk reduces the espresso's acidity and bitterness, but also some aroma. A bean for Flat White therefore needs enough body so it does not disappear in the milk. Three directions work:
Classic, chocolaty: Ätna Organic Espresso. Dark roasted, dark chocolate, nougat and roasted hazelnut, very low acidity. The syrupy body holds the milk, the Flat White tastes of cocoa. Our recipe: 17 to 18 g, 34 to 36 g espresso, 120 g milk. Ätna is oily roasted and therefore not suitable for fully automatic machines.
Balanced, for every day: Houseblend N°1. Dark chocolate, nougat and a hint of citrus. Less hefty than Ätna, but with some freshness. Our recipe: 17 to 18 g, 36 to 38 g espresso, 115 to 120 g milk.
Powerful with dense crema: Vesuv Organic Espresso Blend. Half Arabica and half Canephora. The Canephora share brings body and a stable crema, creating clear contrasts when pouring.
If you like fruity notes, choose a light Ethiopian such as Highland Jewel. In milk the berry notes recall blueberry yogurt. That's a matter of taste and not a classic Flat White, but worth a try.
Flat White with oat drink
It works, with two rules. First, use a barista version — regular oat drinks are more likely to curdle when steamed. Second, choose a low-acidity, darker roast, because acidity and heat trigger curdling. Which oat drinks foam well is in our comparison: Oat drink for cappuccino and Flat White.
Where the Flat White comes from
The Flat White originates from Australia and New Zealand and became popular in cafés there in the 1980s. Which of the two countries invented it is still disputed today. It came to Europe via the London café scene and is now on most menus in Germany.
Frequently asked questions
What is a Flat White?
A double espresso with about 120 g of hot milk and a thin layer of microfoam, served in a cup of around 160 ml.
Is a Flat White stronger than a cappuccino?
Yes, in taste. It contains a double instead of a single espresso and less milk. The ratio is about 1 to 3.5 instead of 1 to 8.5.
How much milk goes into a Flat White?
115 to 120 g for a double espresso of 34 to 38 g.
Can I make a Flat White with a ristretto?
Yes. A double ristretto is the second common variant. The Flat White becomes sweeter and denser because the extraction ends earlier.
What is the right milk temperature?
60 to 65 °C. Above 70 °C milk tastes flatter and less sweet.
Does a Flat White work with a bean-to-cup machine?
Only approximately. The fine microfoam is achieved better with the steam wand of a portafilter machine. For super-automatic machines our bean for milk drinks is Bergkraft.
Read more: Cappuccino from the portafilter machine · Cortado · Acidity in coffee: quality characteristic or defect
