Difference Between Flat White and Latte

The world of coffee is ever intriguing. There are different types of coffee depending on where it grows and how it is blended or unblended. There are single origin coffees and brews. You get beans and powder. You also get coffee extracts, in various concentrations. The way coffee is prepared is also rather diverse. From the standard black coffee to coffee with milk or cream, from the single espressos to double and triple shots, there are lattes, cappuccinos, mochas and many variants depending on how you prepare the milk, what kind of coffee you use and how you combine the two. You can also delve into flavors and other add-ons that many people like to spice up their coffee with.

Millions of people, actually billions, around the world start their day with a cup of coffee. Most people have a favorite and many know what it is or why they like it. A staggering majority of coffee drinkers don’t really know the difference among the various brews of coffee. For instance, what is the difference between flat white and latte?

If you are among those who say that flat white is just a small latte, then you are not completely wrong. You have observed the size of the latte and the size of the flat white coffee which has compelled you to such an inference. Flat white is not latte. It is not a small latte. Flat white and latte are two very different coffees. They may be made in ways that are a world apart but most cafes or baristas across the world tend to use a double shot or single shot espresso as the base.

Difference Between Flat White and Latte

Flat white comes in a cup that is smaller than the cup of a latte. You may have come across some really large lattes. Some cafes opt for supersized cups to impress and overwhelm their customers. The cup size is the most visible difference but it is the least significant. Here is the substantial difference between flat white and latte.

The real difference between flat white and latte lies in the way the milk is prepared and blended with the coffee. You should know that milk develops three layers when frothed with the steam wand that you see in cafes, baristas or even roadside vendors. The three layers are liquid hot milk at the bottom, velvety micro foam at the center in small bubbles and rather stiff froth as large bubbles on top.

Now, if you scoop the top of the stretched milk as a result of frothing, you would only get the stiff froth. If you delve a little deeper, then you would only get micro foam. If you get rid of the froth and micro foam, then you would get hot liquid milk. Give it time and the micro foam will settle back into the hot liquid so you would lose the smaller bubbles. Give it much more time and the stiff froth will vanish and all you would have is a cup of milk, which will now be just a tad warm or at room temperature. It will get cold.

For a flat white, the frothed milk is poured into the cup in a manner that ensures the finest blend of the froth, micro foam and the hot liquid. As a result, you don’t have to deal with a dollop of froth that most lattes would have. Depending on the choice of coffee, the hot liquid milk and the velvety micro foam and the stiff froth on top are extracted to use in desired quantity. If you see a flat white being made then you would notice the milk is swirled to keep the micro foam segregated from the milk, so it doesn’t settle and then using the free pouring motion of the milk it is blended finely into the coffee. The result is a double shot espresso with milk, foam and froth, all in a fine blend which will be neither hot milk nor stiff froth. It would be fine velvety micro foam throughout.

A flat white will have the finest blend of the three layers of milk attained after frothing. A cappuccino usually has more froth in the cup first and then the coffee along with the froth is topped with the hot milk from the jug. A latte will have hot liquid milk from the pitcher but no froth and a bit of froth will be used to top off the coffee.

As with any other coffee, brew or drink for that matter, there are variations. Not every barista or café would use the same technique. There are different approaches and even the blend of the foam, froth and milk will vary in texture and flavor. Most coffees using espresso as the base will differ principally based on the way milk is prepared and used.

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