Skip to main content
The flat white is the most coffee-forward milk drink on the menu, which makes it the most honest - and the most demanding of the espresso underneath. A flat white is a double ristretto or double espresso poured into a small cup and topped with velvety microfoam. Total volume is 150-180ml. The coffee-to-milk ratio is higher than a latte, there is no thick foam layer, and the microfoam integrates completely with the espresso below it. The result is a drink that tastes unmistakably like coffee with texture, not milk with coffee in it.

​
Where does the flat white come from?

The flat white originated in Australia and New Zealand in the 1980s, though both countries claim it. The name distinguishes it from a cappuccino - “flat” referring to the absence of a thick foam cap, “white” indicating the addition of milk. It arrived in the UK in the early 2000s and became a mainstream order globally over the following decade. It is now a standard item on menus that previously only offered lattes and cappuccinos.

​
How does a flat white differ from a latte?

Three things separate them. First, size: a flat white is 150-180ml, a latte is 240-360ml. Second, ratio: the flat white uses proportionally more espresso for the volume of milk, making it considerably stronger. Third, base: many flat whites use a ristretto pull (a shorter, more concentrated extraction) rather than a standard espresso shot. Ristretto is naturally sweeter and less bitter than a standard shot because the extraction stops before the more bitter compounds dissolve. The combination of more coffee, less milk, and a sweeter extraction base produces a drink that is intense but not harsh.

​
How does a flat white differ from a cappuccino?

The cappuccino and flat white are both small, both espresso-forward, and both use less milk than a latte. The difference is in the texture above the espresso. A cappuccino has a distinct thick foam layer - structural enough to hold its shape and sit separately on top. A flat white has no such layer. The microfoam is so thoroughly incorporated that the drink is uniform from the first sip to the last, with no textural shift between foam and liquid. There is no foam to spoon off.

​
Why does the flat white reveal bean character so directly?

Less milk means less dilution. A latte’s high milk ratio cushions the espresso - minor defects in a bean, thin body, excessive bitterness - disappear into the volume of steamed milk. In a flat white at 150-180ml with a high espresso-to-milk ratio, nothing is hidden. The origin character of the bean, its sweetness, its acidity, its body, all come through clearly. This is why the flat white became the drink of choice in specialty coffee culture: it is the most honest test of what the espresso is actually doing.

​
Is a decaf flat white a good evening option?

A decaf flat white is arguably the most sophisticated evening coffee option available. You get the full sensory experience of a concentrated espresso drink with velvety texture and a rich coffee flavour, without the caffeine that would keep you awake. Swiss Water® Process removes 99.9% of caffeine using no chemical solvents, leaving 2-15mg residual per cup - low enough to be inconsequential for most people’s sleep. Because the flat white is small and strong, it also works as a satisfying post-dinner drink that does not feel like a full cup of coffee.

​
Which Colipse Decaf Coffee product makes the best flat white?

Colipse Decaf Espresso Beans are processed using Swiss Water® Process - solvent-free, 99.9% caffeine removal, with 2-15mg residual caffeine per cup. Because the flat white’s high espresso ratio leaves nowhere to hide, bean quality matters more here than in any other milk drink. These beans are roasted specifically for espresso and pull cleanly as a ristretto - 18g in, around 27g out, 15-20 seconds. Steam 120-130ml of whole milk to 60°C into velvety microfoam with no dry foam layer, pour over the shots with no separation, and the result is a decaf flat white that stands on its own.