Both are espresso and steamed milk. The differences are size, ratio and foam texture, and together they add up to two genuinely different drinks.
Flat white
Typically 150 to 175 ml, usually built on a double shot or a ristretto. The milk is textured to a thin, glossy microfoam — perhaps half a centimetre — that is folded through the milk rather than sitting on top of it.
The result is coffee-forward. You taste the espresso clearly, with the milk rounding it rather than covering it. The texture is uniform from the first mouthful to the last.
Latte
Typically 220 to 350 ml, on a single or double shot. More milk, and a thicker foam layer of roughly a centimetre sitting distinctly on top.
The result is milk-forward and gentler, with the coffee as a background note. It is the more comfortable drink and the less concentrated one.
Where the confusion comes from
The flat white came out of Australia and New Zealand and travelled with the specialty coffee wave. Many cafes outside those countries serve one as “a small latte”, which is not quite it — the defining feature is the microfoam texture and the coffee-to-milk ratio, not simply the cup size.
Making them at home
The espresso is the same. The differences are in the jug: for a flat white, stretch for only about three seconds so you produce very little foam, then spin thoroughly. For a latte, stretch a little longer.
A cappuccino, for completeness, is roughly equal parts espresso, milk and a distinctly thicker foam — the foam is a separate layer you can spoon.
Questions people actually ask
Can an automatic machine make a proper flat white?
It can make a good one. What it cannot make is the pourable microfoam that defines the texture — automatic frothers produce stiffer foam that sits on top rather than integrating.
Is a flat white stronger?
More concentrated, yes. Same espresso, less milk, so the coffee is more prominent. Caffeine content depends on the number of shots, not on the drink name.
Last reviewed 8 August 2026