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The Advantages and Disadvantages of a Flat White


Generally speaking, a flat white is similar to a cappuccino. There are some disadvantages to drinking a flat white, however. These include serving size, origins, and ingredients.


Probably the most popular espresso-based milk beverage today is the flat white. It’s been a staple in New Zealand cafes for decades. It’s a well-developed and often marketed drink that recently migrated to the US and Canada. Starbucks introduced the liquid to the American public in January of last year.

In Australia, flat whites are often served in a ceramic cup, while in New Zealand, they are poured into tulip-shaped glasses. The most common size of flat white is about 160ml or 5.5 oz. However, some cafes run them as short as 75ml.

The most impressive feature of the flat white is its smooth and silky texture. Ideally, it should have a shinier surface. Instead, the milk is usually topped with a generous helping of foam.


Whether you are a seasoned barista or a newbie, there are some key ingredients to make the perfect flat white. These two main ingredients are milk and espresso, but they should be steamed. Steaming is essential because it helps the milk and espresso mix. This makes the milk a smooth texture, which is critical for a flat white.

A flat white is made with less milk than a latte. The exact amount of coffee is used, but the ratio is tighter. This makes the drink very caffeinated.

On the other hand, the latte has a creamy layer of milk on top of the espresso. The latte is served in a giant glass. The size of the mirror for a latte will vary between coffee shops. The ideal size for a flat white is a tulip cup.

Serving size

Generally, flat whites are served in smaller sizes. These are typically around five or six ounces, although some larger coffee chains increase theirs to ten or even sixteen ounces.

A flat white is an espresso-based coffee drink. It contains the same ingredients as a latte but comes in a smaller cup. The main difference between these two coffees is the ratio of espresso to milk.

The coffee-to-milk ratio in a flat white is higher than in a latte. This is the reason for the “silky” mouthfeel in a flat white.

The latter has a much higher calorie content than the flat white. A standard flat white is usually around 110 calories. A tall flat white has 150 calories, while a grande has 220 calories.

The best flat whites are made in a ceramic cup. They are generally served with double shots of espresso.

Disadvantages of flat whites versus lattes

Even though a flat white may not be as filling as a latte, there are some advantages to drinking it. The most obvious is that you get more coffee. Flat whites are also better for you because they contain more caffeine than lattes. The added microfoam also gives them a richer mouthfeel.

A flat white coffee drink is made with an espresso base and steamed milk. It may also contain a double shot of espresso. It can also be made with ristretto, a very concentrated espresso.

Historically, flat whites originated in Australia. This may be because several Italian immigrants settled in Australia during the 1950s. They helped create new cafes focused on more intense coffee made with espresso machines.

Similarities to cappuccinos

Despite their names, there are some similarities between flat white and cappuccinos. Both are espresso-based drinks that use foam. However, the two are prepared differently.

Traditionally, a cappuccino is prepared with equal amounts of milk, foam, and espresso. However, cappuccinos vary depending on the country and culture in which they’re made. In addition to the milk and foam, cappuccinos typically contain a layer of whipped cream.

Cappuccinos are usually served in porcelain cups with a thick layer of milk foam on top. They are generally sweetened with chocolate powder or flavored syrups.

However, cappuccinos contain less milk than flat whites. Consequently, they’re a bit milder. Cappuccinos also have more caffeine than flat whites.

Both drinks are made with milk, but flat whites have a unique preparation that gives them a more velvety texture. The milk is microfilmed, which creates a frothy texture that’s finely pored. This gives flat whites a distinctive, smooth surface perfect for artistic applications.