Espresso + Steamed milk. Very smooth. It has a strength level of 3 out of 5, making it a balanced option to coffee. Perfect for For coffee connoisseurs who want a strong kick with a silky, velvety texture. Great for brunch..

When should you drink Flat White?

This coffee has a balanced strength, making it versatile for any time of day. Best for: For coffee connoisseurs who want a strong kick with a silky, velvety texture. Great for brunch..

How do you pronounce Flat White?

The coffee is pronounced as "Flat White". Click the audio button on our page to hear the correct pronunciation and learn how to say Flat White properly.

Coffee Names

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Flat White

Pronunciation: /flæt waɪt/ (flat-WHITE)

Espresso + Steamed milk. Very smooth.

Best for: For coffee connoisseurs who want a strong kick with a silky, velvety texture. Great for brunch.

Taste Profile

Strength

Mild

Strong

Sweetness

Bitter

Sweet

Texture

Watery

Creamy

What is Flat White?

Espresso + Steamed milk. Very smooth.

This coffee drink is perfect for those who for coffee connoisseurs who want a strong kick with a silky, velvety texture. great for brunch.. With a strength level of 3 out of 5, this is a balanced option to coffee.

When to Drink

For those who obsess over texture. You want the strength of espresso and the silkiness of milk, but without the fluffy foam bubbles.

Professional Preparation

Equipment

Commercial Espresso Machine

Method

Shot: Pull a double ristretto shot.
Texture: Create ultra-fine microfoam (wet paint texture).
Pour: Integrate fully with espresso for a thin, flat layer of foam.

Home Preparation (Simplified)

Equipment

French Press

Method

Froth: Froth your warm milk (French Press works best).
The Tap: Here is the secret—tap your jug firmly on the counter to pop all the big bubbles. Swirl it until it looks like wet paint.
Pour: Pour gently over your coffee. It should be smooth as silk, not foamy like a bubble bath.

History & Background

This drink is the subject of a fierce rivalry between Australia and New Zealand. Both claim to have invented it in the 1980s as a response to the overly foamy, stiff cappuccinos of the era. New Zealanders cite a specific invention by Fraser McInnes in 1989 after a failed cappuccino attempt, while Australians claim it evolved in Sydney's Italian immigrant cafes. Regardless of origin, it revolutionized coffee by prioritizing "microfoam"—milk steamed to a velvety, wet-paint texture without visible bubbles—allowing the espresso flavor to shine through more clearly than in a latte. It conquered the London coffee scene in the 2000s before going global.