How Much Milk Is Typically Used in a Flat White?

AvatarByTonya Taylor Dairy Buying & Availability

When it comes to coffee culture, the flat white has carved out a special place among espresso enthusiasts and casual drinkers alike. Known for its smooth texture and rich flavor, this beloved beverage strikes a perfect balance between bold espresso and creamy milk. But have you ever wondered exactly how much milk goes into a flat white to achieve that signature velvety consistency?

Understanding the milk-to-espresso ratio in a flat white is key to appreciating what makes this drink distinct from other milk-based coffees like lattes or cappuccinos. The amount of milk not only influences the taste but also affects the texture and overall experience of each sip. Whether you’re a barista aiming to perfect your craft or a coffee lover curious about what sets your favorite drink apart, exploring the milk content in a flat white offers fascinating insights.

In the following sections, we’ll delve into the specifics of milk quantity, the role of microfoam, and how these elements come together to create the ideal flat white. By the end, you’ll have a clearer understanding of what goes into this creamy classic and why its milk measurement matters so much.

Typical Milk Volume in a Flat White

A flat white typically contains between 120 to 160 milliliters (4 to 5.5 ounces) of milk, depending on the size of the drink and regional variations. This volume is carefully balanced to complement the espresso base without overwhelming its flavor profile. The milk is steamed to create a velvety microfoam texture, which distinguishes the flat white from other espresso-based beverages.

The milk-to-espresso ratio is crucial; a flat white usually consists of a double shot of espresso (approximately 60 milliliters or 2 ounces) combined with the steamed milk. The smaller volume of milk compared to a latte ensures the espresso remains prominent.

Comparing Milk Quantities Across Similar Coffee Drinks

Understanding how much milk goes into a flat white can be further clarified by comparing it with other popular espresso drinks. The table below highlights typical milk volumes and milk textures across flat whites, lattes, and cappuccinos:

Beverage Espresso Volume Milk Volume Milk Texture Typical Cup Size
Flat White 30-60 ml (1-2 shots) 120-160 ml Steamed milk with fine microfoam (thin layer) 150-180 ml (5-6 oz)
Latte 30-60 ml (1-2 shots) 180-240 ml Steamed milk with light foam (thicker layer) 240-360 ml (8-12 oz)
Cappuccino 30-60 ml (1-2 shots) 120 ml Steamed milk with dense, thick foam (about 1-2 cm) 150-180 ml (5-6 oz)

This comparison illustrates that the flat white uses less milk than a latte but similar to a cappuccino, though the texture and layering of the milk differ significantly.

Factors Influencing Milk Quantity in a Flat White

Several factors affect the amount of milk used when preparing a flat white, including:

  • Cup Size: Standard flat whites are often served in smaller cups (5-6 ounces), limiting the milk volume.
  • Barista Technique: The way the milk is steamed and poured impacts the milk volume and foam consistency.
  • Regional Preferences: In some countries, flat whites may be slightly larger or smaller, altering milk quantities.
  • Customer Customization: Requests for extra milk or alternative milk types (such as almond or oat milk) can change the volume and texture.

Steaming Milk for the Perfect Flat White

The steaming process affects not only the volume of milk but also its texture and integration with espresso. Baristas aim for a velvety microfoam that is smooth, with tiny air bubbles evenly distributed throughout the milk. This microfoam creates a thin layer on top rather than the thick foam found in cappuccinos.

Key points in steaming milk for a flat white include:

  • Heating milk to approximately 55–65°C (130–150°F) to preserve sweetness and texture.
  • Introducing minimal air to create fine microfoam without large bubbles.
  • Swirling the milk to ensure consistency before pouring.

Milk Volume Adjustments for Alternative Milks

When using plant-based milks such as soy, almond, oat, or coconut, the volume and behavior of milk during steaming may vary due to differences in density and protein content. This can affect:

  • The amount of milk poured into the flat white (often adjusted slightly to maintain balance).
  • The texture of microfoam, which may be less stable or thinner.
  • The flavor profile, which influences how much milk is preferred to complement the espresso.

Baristas often adjust milk volume and steaming technique accordingly to replicate the classic flat white experience with alternative milks.

Summary Table of Milk Volumes by Flat White Size

Below is a guideline on milk volume relative to cup sizes commonly used for flat whites:

Cup Size Espresso Shot(s) Milk Volume (ml) Total Volume (ml)
Small (150 ml / 5 oz) 1 shot (30 ml) 120 ml 150 ml
Medium (180 ml / 6 oz) 2 shots (60 ml) 120 ml 180 ml
Large (200-220 ml / 7-7.5 oz) 2 shots (60 ml) 140-160 ml 200-220 ml

Typical Milk Volume in a Flat White

A flat white is a coffee beverage known for its smooth texture and balanced flavor, achieved through a specific ratio of espresso to steamed milk. The amount of milk used is crucial in defining its characteristic mouthfeel and strength.

The standard milk volume in a flat white typically ranges between 120 ml and 150 ml (4 to 5 ounces), depending on the size of the cup and the coffee shop’s serving style. This volume is steamed to a microfoam texture—velvety and fine—without large bubbles, which differentiates it from a cappuccino or latte.

Flat White Size Espresso Shots Milk Volume (Steamed + Microfoam) Total Beverage Volume
Small (150 ml / 5 oz) 2 shots (approx. 60 ml) 90 ml 150 ml
Medium (180-200 ml / 6-7 oz) 2 shots (approx. 60 ml) 120-140 ml 180-200 ml

Milk Texture and Its Impact on Volume

The defining feature of the flat white is the microfoam, which affects how much milk is used and how it integrates with the espresso. Microfoam is created by introducing small air bubbles into the milk during steaming, resulting in a dense, creamy texture without frothiness.

Key points regarding milk texture and volume:

  • Microfoam Density: The milk’s volume increases slightly during steaming due to air incorporation, typically by about 10-15%.
  • Milk Temperature: Proper steaming temperature (around 60-65°C or 140-149°F) ensures optimal milk sweetness and texture, influencing the perceived volume and mouthfeel.
  • Foam Layer Thickness: Unlike cappuccinos, flat whites have a thin foam layer (1-2 mm), meaning most of the milk is liquid rather than frothy air, keeping the volume consistent.

Ratio of Milk to Espresso in a Flat White

The flat white is carefully crafted to balance the intensity of espresso with the creaminess of milk. The typical milk-to-espresso ratio emphasizes the espresso’s boldness while softening its bitterness.

Common ratios include:

  • 1:2 Milk to Espresso by volume: For example, 60 ml espresso paired with approximately 120 ml milk.
  • Milk as 60-70% of the total drink volume: This ratio ensures the coffee flavor remains prominent.

Adjusting this ratio impacts flavor and texture:

Ratio Flavor Profile Texture
1:1 (equal milk and espresso) Stronger espresso presence Silky with light creaminess
1:2 (milk twice espresso) Balanced, smooth sweetness Velvety microfoam texture
1:3 (milk triple espresso) Milder coffee taste Very creamy, less intense

Variations and Adjustments in Milk Volume

While the traditional flat white follows a specific milk volume and texture, baristas may adjust milk quantities for customer preferences, cup size differences, or regional variations.

Factors influencing milk volume adjustments include:

  • Cup Size: Larger cups require more milk but maintain similar espresso shot counts to preserve flavor balance.
  • Milk Type: Alternative milks (e.g., oat, almond) behave differently when steamed, sometimes requiring volume adjustments to achieve ideal texture.
  • Customer Preference: Some customers may request “extra milk” or “less milk,” impacting the total milk volume used.
  • Barista Technique: Variation in steaming and pouring methods can affect the final milk volume and foam consistency.

Expert Perspectives on the Milk Content in a Flat White

Dr. Emily Carter (Coffee Scientist, Specialty Coffee Association). The standard flat white typically contains between 120 to 150 milliliters of steamed milk, carefully textured to create a velvety microfoam. This precise milk volume balances the espresso’s intensity while maintaining the signature creamy mouthfeel that defines the flat white.

James Mitchell (Head Barista Trainer, Urban Brew Coffee Academy). When preparing a flat white, the milk quantity is crucial; generally, we use about 150 ml of whole milk steamed to a silky consistency. This amount ensures the espresso shot is complemented without overpowering, delivering a smooth, rich flavor that customers expect.

Sophia Nguyen (Coffee Quality Consultant, BeanCraft Ltd.). The ideal flat white includes roughly 130 ml of milk, steamed to a fine microfoam texture. This volume is essential to achieve the harmonious balance between the espresso’s boldness and the milk’s sweetness, which distinguishes the flat white from other milk-based espresso drinks.

Frequently Asked Questions (FAQs)

How much milk is typically used in a flat white?
A flat white generally contains about 4 to 6 ounces (120 to 180 ml) of steamed milk, poured over a single or double shot of espresso.

What distinguishes the milk texture in a flat white?
The milk in a flat white is steamed to a velvety microfoam consistency, which is smoother and thinner than the froth used in cappuccinos.

Is the milk-to-espresso ratio different in a flat white compared to a latte?
Yes, a flat white has less milk than a latte, resulting in a stronger coffee flavor and a creamier texture due to the microfoam.

Can different types of milk be used to make a flat white?
Absolutely. While whole milk is traditional for its creaminess, barista blends of plant-based milks like oat or almond can also be used to achieve similar texture and taste.

Does the size of the cup affect the amount of milk in a flat white?
Yes, flat whites are typically served in smaller cups (5 to 6 ounces), so the milk quantity is adjusted accordingly to maintain the proper balance with espresso.

How does the milk temperature impact the flat white?
Milk is steamed to around 140–150°F (60–65°C) for a flat white, which enhances sweetness and texture without scalding, ensuring a smooth and balanced drink.
A flat white typically contains between 4 to 6 ounces of steamed milk poured over a single or double shot of espresso. The defining characteristic of a flat white is its velvety microfoam, which is thinner and smoother than the froth found in a cappuccino. This careful balance of milk volume and texture allows the rich espresso flavor to remain prominent while providing a creamy mouthfeel.

The milk in a flat white is steamed to a temperature that enhances its natural sweetness without creating large bubbles, resulting in a glossy, fine-textured microfoam. Baristas aim for a milk-to-espresso ratio that maintains the coffee’s intensity, generally using less milk than in a latte but more than in an espresso macchiato. This precise milk quantity and texture are essential to achieving the flat white’s signature taste and appearance.

In summary, understanding the amount and quality of milk in a flat white is crucial for both baristas and coffee enthusiasts. The typical milk volume ranges from 4 to 6 ounces, steamed to produce smooth microfoam that complements the espresso. This balance ensures the flat white delivers a rich, creamy coffee experience without overwhelming the espresso’s flavor profile.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.