Comparing a Latte to a Flat White
A small latte isn’t everything that a flat white is. They’re two entirely different concoctions. If you find yourself in a café where there aren’t any flat white options, a small latte could do the trick. However, they’re still not the same drink. In the UK and USA, where flat whites are still relatively new, there’s often ongoing debate between them and lattes.
My partner and I have sampled the differences between flat whites and lattes in cafes across the UK, USA, New Zealand, Australia, France, Germany, Spain, Sweden, and Denmark. I’ve had many conversations with baristas, so I thought it’s time to shed some light on the ongoing conversation.
Espresso Shot: What Percentage of Coffee is in Your Cup?
We can maintain consistency between beverage preparations among various cafes. In flat whites or lattes, you can get a single shot or a double shot. Some argue that a single shot served isn’t actually flat white, though in Australia and New Zealand, with the prevalence of single servings in cafes, this argument tends to be a bit purist. Similarly, some high-end baristas prepare espresso shots differently for each type of beverage (for example, a ristretto shot for a flat white). However, the difference between a flat white and a latte or a cappuccino isn’t usually about the coffee.
Cup: It’s about how you use it, not how big it is.
Flat whites in cafes are often smaller than lattes. However, that doesn’t mean a flat white is equivalent to a small latte. It’s like claiming a garden shed is no more than a small house. Size isn’t the defining criterion, although most sheds are smaller than most homes. A barista, whether highly trained or less so, can attest that the difference between the size of a latte and a flat white is significant. Since they depend on the actual difference between a cappuccino and a latte, I enjoy asking them about it.
Milk: The overlooked element
Milk turns a latte from a flat white to a flat white, and vice versa, maintaining that espresso harmony. The secret component of contemporary coffee is milk. A good coffee is incomplete without proper milk, which most people overlook. When using a steam wand to froth milk, three layers form:
- Hot liquid milk at the bottom.
- Velvety microfoam in the center (these are very small bubbles).
- Stiff foam, with large bubbles on top.
Cream: A reliable way to assess the flat white’s white color.
A caramelized coffee, known as crema, sits atop an espresso shot. It provides a mouthfeel and tends to be sweeter compared to the darker coffee parts, but it’s delicate and can be ruined by extended resting or being submerged in milk. Cream is dolloped into a cappuccino with a stiff froth and is typically submerged in liquid milk in a latte. Mixing the right amount of milk with cream creates a consistent, creamy orange whirlpool, which is one of the main indicators of a well-made flat white’s distinctive white color. Additionally, the foundation of a well-prepared latte art is the color of the milk.
