Flat White Vs. Latte: The Crucial Difference That Changes Your Order

At a glance, a flat white and a latte might seem interchangeable. Both have espresso and milk, and both can come in a ceramic cup or a to-go lid. But if you want better flavor, better balance, and a drink that fits your taste, the difference between them is worth knowing.

Here’s what separates the two, how to make them well at home, and which tools and beans can help you upgrade your daily brew.

The Core Difference: Texture, Milk Ratio, And Flavor Strength

The main contrast is in the milk texture and espresso-to-milk ratio.

Flat whites use a smaller amount of milk and a finer microfoam. The result is a stronger, smoother drink with a dense, silky texture.

Lattes use more milk with a thicker layer of foam. This softens the espresso, producing a lighter, more mellow experience.

Size matters here. A flat white is typically 5 to 6 ounces. A latte ranges from 8 to 12 ounces. Flat whites usually feature a double ristretto shot—more concentrated and flavorful than a standard espresso. Lattes often use a full double shot or even a single, depending on size and preference.

If you prefer bolder coffee with a smooth finish, go for a flat white. For something easier and creamier, a latte will likely win you over.

Making A Flat White At Home

You don’t need to be a barista to make a solid flat white. But you do need the right equipment and good technique.

Recommended Recipe

What You’ll Need?

Espresso machine with a strong steam wand (Breville Bambino Plus, ~$500; Rancilio Silvia, ~$830)

Burr grinder with fine control (Baratza Encore ESP, ~$199)

Fresh medium roast beans

6 oz ceramic cup

Steps

1. Grind 18 to 20g of coffee finely.
2. Pull a double ristretto—about 30ml in 25–30 seconds.
3. Steam 4 oz of whole milk to 130–140°F. Keep the wand just under the surface to create microfoam. No large bubbles.
4. Pour slowly into the espresso. The texture should be smooth with no thick foam on top.

Use whole milk for the best results. If you prefer alternatives, try oat or macadamia "barista blend" milks for better texture.

Classic Homemade Latte Recipe

Lattes are easier to get right if your steaming skills are still in progress. The milk foam is more forgiving, and you have more room to work with.

What You’ll Need?

Espresso machine (De’Longhi Dedica, ~$350 is a good compact option)

Burr grinder (OXO Brew Conical, ~$100)

Whole milk or oat milk

12 oz cup

Steps

1. Pull a double shot of espresso (18g dose, 36ml yield).
2. Steam 6 to 8 oz of milk with extra aeration at the start. Let foam build up to a layer about 1cm thick.
3. Pour into an espresso, letting the foam settle gently on top.

Lattes are great for experimenting with flavors. Add a dash of cinnamon or a pump of vanilla. Mocha syrups also work well here.

Bonus Coffee Recipes To Try Right Now

Iced Flat White

• 2 shots of ristretto
• 3 oz cold milk
• Ice

Cool your espresso slightly before pouring it over ice. Add milk and stir. It's stronger than an iced latte and more balanced than cold brew with milk.

Café Miel Latte

• 2 shots of espresso
• 1 tsp honey
• 6 oz steamed milk
• Pinch of cinnamon

Stir honey into the espresso while it’s hot. Add cinnamon. Pour steamed milk over the top. Pairs well with medium-dark beans.

Coconut Flat White

• 2 shots ristretto
• 3 oz steamed coconut milk

Use coconut milk that’s designed for frothing (Califia Farms or Minor Figures). The subtle sweetness works best with fruity beans.

Machines And Grinders That Improve Results

A solid espresso setup makes all the difference.

Espresso Machines

Breville Bambino Plus: Automatic milk texturing and fast heat-up. Good for flat whites and lattes.

Rancilio Silvia: More control. Takes practice but delivers pro-level results.

Gaggia Classic Pro: Great mid-range option with a real steam wand.

Grinders

Baratza Encore ESP: Consistent espresso grind, great build, easy to clean.

1Zpresso JX-Pro (manual): Great if you want quality but have a tighter budget or space.

Skimping on a grinder ruins even the best beans. Always prioritize grind consistency when upgrading.

Bean Choice: What Works Best?

Different drinks highlight different bean traits.

Flat White: Medium or medium-light roast. Look for beans from Ethiopia or Guatemala with fruit or floral notes.

Latte: Medium-dark roast or blends with chocolate, caramel, or nutty flavors. Brazilian and Colombian beans are reliable.

Try these brands:

Stumptown Hair Bender: Balanced, bold, works well in both drinks.

Counter Culture Big Trouble: Smooth and sweet for lattes.

Onyx Coffee Lab: High-quality single origins for flat whites.

Pouring Technique: Why It Matters?

Flat whites demand precision. The pour should integrate milk and crema into one silky texture. Lattes are a bit more forgiving thanks to the foam layer, but poor pours still lead to uneven taste.

Start slow. Use a narrow-spout milk pitcher. The Rhino Coffee Gear 12oz pitcher (~$20) is great for beginners.

Once you nail the pour, both drinks become more satisfying. Latte art is a bonus, not a requirement.

Which Drink Should You Choose?

Go for a flat white if you:

Like strong, espresso-forward drinks

Prefer smaller sizes with dense texture

Want to practice your microfoam technique

Pick a latte if you:

Want something milkier and more mellow

Like flavored drinks or seasonal variations

Prefer a longer, slower coffee session

If you're making both, get a machine that can steam reliably and offer pressure consistency. The Bambino Plus and Gaggia Classic both fit that bill.

Final Thought: Upgrade With Intention

If your coffee setup isn’t giving you what you want—thin espresso, bubbly milk, or flat-tasting drinks—it’s time to change something. Start with better beans and a real grinder. Then focus on espresso consistency and milk texture.

Try making a flat white first to test your tools. If it comes out strong and smooth, your setup is in a good place. The right gear, technique, and beans make the difference between just making coffee and making something that’s worth drinking every morning.