What Even Is a Flat White Anymore?” – The Truth Behind The Most Famous Coffee In The World
What Is a Flat White?
The flat white is a coffee drink made with espresso and lightly steamed milk, topped with a thin layer of smooth microfoam. Originating in the 1980s, both Australia and New Zealand lay claim to its invention: some stories say it began in Sydney in 1985 when barista Alan Preston intentionally created a low-foam espresso, while others point to Wellington in 1989, where a failed cappuccino gave birth to the drink. Today, it's beloved worldwide as a milky coffee that still lets the espresso shine.
Milk & Coffee Ratio: The Sweet Spot
A classic flat white follows a roughly 1:2 ratio of espresso to milk—about one-third espresso, two-thirds milk—with just a half-centimetre of microfoam on top. This keeps the drink smaller (around 150–170 ml) than a latte, maintaining a strong coffee flavor, a creamy texture, and a glossy finish.
Texture Matters: Microfoam vs Macrofoam
The magic of a flat white lies in its microfoam—fine, velvety milk bubbles just large enough to create smooth texture, not pillowy froth. It gives the drink its signature shine and sets it apart from the foamier cappuccino. Heating the milk properly helps this foam blend seamlessly with the espresso, creating that silky consistency.
Perfect Temperature
To preserve the milk’s natural sweetness and foam structure, it should be steamed to about 60–65 °C (140–149 °F). Going higher risks “scalding” the milk—causing it to taste flat and thinning the foam. The aim is a velvety, balanced drink that highlights coffee richness without overpowering it.
Why the Flat White Wins
- Size & Strength: Smaller than a latte or cappuccino but still creamy and comforting.
- Barista Showcase: The delicate texture and cup size make it a true test of skill.
- Coffee-Forward: Less milk means the espresso shines through, satisfying those who want strength and balance.
Try one at Bodega
At Bodega Café, our flat whites are made with care:
- A double espresso (about 30 ml) is used as the base.
- 120–130 ml cold whole milk is steamed until silky, not frothy.
- We pour in that classic 1:2 ratio, finishing with roughly 0.5 cm of microfoam atop a 150–170 ml cup.
The result? A rich, balanced coffee with a smooth mouthfeel and glossy finish in every sip.
Final Sip
The flat white isn’t just another coffee—it’s a perfectly balanced expression of espresso and milk. With the right technique, milk ratio, and temperature control, it delivers comfort, flavour, and craft—all in a small cup. Come try one at Bodega and experience why it’s a global favourite.
