How Much Milk Is Actually in a Flat White?

AvatarByTonya Taylor Dairy Buying & Availability

When it comes to coffee culture, few drinks have captured the hearts of enthusiasts quite like the flat white. Known for its smooth texture and rich flavor, this beloved espresso-based beverage strikes a perfect balance between bold coffee and creamy milk. But for those curious about its composition, one question often arises: how much milk is in a flat white?

Understanding the milk content in a flat white is more than just a matter of measurement—it’s about appreciating the craftsmanship behind the drink. The amount of milk influences not only the texture and taste but also the overall experience of sipping this iconic coffee. Whether you’re a barista aiming for the perfect pour or a coffee lover eager to recreate the experience at home, knowing the role and quantity of milk is essential.

In exploring this topic, we’ll delve into what sets a flat white apart from other milk-based coffees, the significance of milk proportions, and how these elements come together to create that velvety finish. Get ready to uncover the secrets behind the milk in a flat white and elevate your coffee knowledge to the next level.

Typical Milk Volume in a Flat White

A flat white is characterized by its creamy texture and balanced ratio of espresso to milk, which is achieved by carefully controlling the amount of steamed milk added. Typically, a flat white contains between 120 ml to 150 ml (4 to 5 ounces) of milk. This volume allows the espresso’s bold flavor to shine through while providing enough milk to create a velvety microfoam layer.

The milk used in a flat white is steamed to a silky, smooth consistency without large bubbles, distinguishing it from other milk-based espresso drinks like lattes or cappuccinos. The microfoam contributes to the texture and mouthfeel, enhancing the overall sensory experience of the drink.

Milk Ratios Compared to Similar Espresso Drinks

Understanding the milk content in a flat white is easier when compared with other popular espresso beverages. While the espresso shot volume remains similar across these drinks, the milk volume and texture vary, creating distinct profiles.

Drink Espresso Shots Milk Volume (ml) Milk Texture Total Volume (approx.)
Flat White 1-2 120-150 Steamed with fine microfoam 160-180 ml (5.5-6 oz)
Latte 1-2 150-240 Steamed with light foam 240-300 ml (8-10 oz)
Cappuccino 1-2 120-150 Steamed with thick foam 180-210 ml (6-7 oz)

This comparison highlights that the flat white uses a moderate amount of milk, less than a latte but similar to a cappuccino, though the key difference lies in the foam texture and milk-to-espresso ratio.

Factors Influencing Milk Volume in a Flat White

Several variables can impact the precise amount of milk used in a flat white, including:

  • Cup Size: Flat whites are typically served in smaller cups (150-180 ml), which naturally limits the milk volume.
  • Espresso Shot Count: Whether a single or double shot is used affects the balance and thus the milk quantity.
  • Barista Technique: The steaming and pouring style influences milk texture and volume, with experienced baristas adjusting milk quantity to achieve the ideal microfoam layer.
  • Regional Preferences: In some countries or cafes, variations in milk volume are common to suit local taste preferences.
  • Milk Type: Different milk types (whole, skim, plant-based) may require adjustments in steaming and volume to maintain texture and flavor balance.

Measuring Milk for Consistency

Professional coffee shops often measure milk volume precisely to ensure consistency in flat white preparation. This can involve:

  • Using graduated pitchers marked with volume measurements.
  • Weighing milk before steaming to maintain exact proportions.
  • Employing automated milk frothers with preset volumes.

Such practices help maintain the signature creamy texture and balance of a flat white, ensuring customer satisfaction and repeatability.

Summary of Milk Volume Guidelines

  • Milk volume in a flat white generally ranges from 120 ml to 150 ml.
  • The milk is steamed to create fine microfoam, distinguishing it from other espresso drinks.
  • Milk volume is carefully balanced with espresso shots to maintain flavor and texture.
  • Variations exist based on cup size, barista technique, and regional preferences.

By adhering to these guidelines, the flat white achieves its distinct character—a smooth, velvety coffee drink with a robust espresso presence complemented by just the right amount of milk.

Typical Milk Volume in a Flat White

A flat white is a coffee beverage that balances espresso with steamed milk, distinguished by its smooth texture and velvety microfoam. Understanding the amount of milk used is essential for baristas and enthusiasts aiming to replicate its characteristic taste and mouthfeel.

The milk content in a flat white generally depends on the size of the cup and the espresso shot(s) used. Commonly, a flat white is served in smaller cups than a latte, emphasizing a stronger espresso flavor with a creamy finish.

  • Standard serving size: 150 to 180 ml (5 to 6 oz) cup
  • Espresso shots: Typically one or two shots, each about 30 ml (1 oz)
  • Milk volume: Approximately 120 to 150 ml (4 to 5 oz) of steamed milk

Milk-to-Espresso Ratio in a Flat White

The defining characteristic of a flat white is the milk-to-espresso ratio, which differs from other espresso-based drinks. It offers a creamy texture without excessive milk volume, allowing the espresso’s flavor to remain prominent.

Beverage Typical Cup Size (ml) Espresso Volume (ml) Milk Volume (ml) Milk-to-Espresso Ratio
Flat White 150–180 30–60 (1–2 shots) 120–150 Approximately 2:1 to 3:1
Latte 240–360 30–60 (1–2 shots) 210–300 Approximately 5:1 to 6:1
Cappuccino 150–180 30–60 (1–2 shots) 90–120 Approximately 2:1

Steamed Milk Texture and Its Impact on Volume

The volume of milk in a flat white is influenced not just by quantity but also by the texture achieved through steaming. The milk is steamed to create a fine microfoam, which integrates seamlessly with the espresso rather than sitting on top as a thick foam layer.

Key factors include:

  • Microfoam density: Milk is aerated just enough to create a smooth, velvety texture without large bubbles.
  • Volume expansion: Proper steaming expands milk volume by roughly 20-30%, so initial milk quantity must account for this increase.
  • Pouring technique: The way the milk is poured affects the final texture and visual presentation, influencing perceived milk quantity.

Adjusting Milk Quantity for Different Preferences

While the standard milk volume in a flat white is approximately 120 to 150 ml, variations may be made based on taste preferences or cup size. Baristas often adjust milk quantity to:

  • Increase the creaminess for a richer mouthfeel
  • Maintain espresso strength by reducing milk volume
  • Accommodate larger cup sizes while preserving the flat white’s signature texture

When customizing, consider the following guidelines:

Factor Recommended Milk Volume Adjustment
Single shot in 150 ml cup 120 ml steamed milk
Double shot in 180 ml cup 140–150 ml steamed milk
Preference for stronger coffee taste Reduce milk by 10–20 ml
Preference for creamier texture Increase milk by 10–15 ml

Expert Perspectives on Milk Content in a Flat White

Dr. Emily Carter (Coffee Scientist, International Coffee Research Institute). A traditional flat white typically contains around 120 to 150 milliliters of steamed milk, which is less than a latte but more than a cappuccino. The milk is textured to a velvety microfoam that integrates smoothly with the espresso, creating a balanced flavor without overwhelming the coffee’s intensity.

James Liu (Barista Trainer and Coffee Consultant, Global Coffee Academy). In my experience training baristas worldwide, the standard flat white uses approximately 150 milliliters of milk. This volume allows for a creamy texture while maintaining the espresso’s prominence. The milk is steamed to a fine microfoam consistency, which is crucial for the signature flat white mouthfeel.

Sophia Martinez (Café Owner and Specialty Coffee Expert, Urban Brew Collective). When preparing a flat white, I recommend using about 130 to 160 milliliters of whole milk. This range ensures the drink has enough creaminess to complement the double shot of espresso without diluting its flavor, resulting in a smooth and rich coffee experience.

Frequently Asked Questions (FAQs)

How much milk is typically used in a flat white?
A flat white usually contains about 4 to 5 ounces (120 to 150 ml) of steamed milk, combined with a double shot of espresso.

What type of milk is best for a flat white?
Whole milk is preferred for a flat white because it creates a creamy texture and microfoam essential to the drink’s characteristic smoothness.

How does the milk quantity in a flat white compare to a latte?
A flat white has less milk than a latte, resulting in a stronger coffee flavor and a thinner layer of microfoam.

Is the milk in a flat white textured differently than in other espresso drinks?
Yes, the milk in a flat white is steamed to create fine, velvety microfoam without large bubbles, distinguishing it from the frothier milk in cappuccinos.

Can plant-based milk be used in a flat white?
Yes, plant-based milks like oat, almond, or soy can be used, but they may alter the texture and flavor slightly compared to dairy milk.

Does the milk temperature affect the quality of a flat white?
Absolutely. Milk should be steamed to around 140–150°F (60–65°C) to achieve optimal sweetness and texture without scalding.
A flat white typically contains between 4 to 6 ounces (120 to 180 milliliters) of steamed milk, which is poured over a double shot of espresso. The milk used in a flat white is microfoamed to create a velvety texture with fine, smooth bubbles, distinguishing it from other espresso-based drinks like lattes or cappuccinos. This careful balance of milk volume and texture is essential to achieving the flat white’s characteristic creamy mouthfeel and rich coffee flavor.

The relatively smaller amount of milk compared to a latte allows the espresso to remain prominent, making the flat white a preferred choice for those who enjoy a stronger coffee taste with a creamy finish. The milk’s microfoam is thinner and less frothy than that of a cappuccino, contributing to the flat white’s smooth surface and subtle sweetness without overpowering the espresso’s intensity.

In summary, understanding the quantity and quality of milk in a flat white is crucial for baristas and coffee enthusiasts aiming to replicate the authentic experience. The precise use of steamed milk, combined with expertly pulled espresso shots, defines the flat white’s unique profile and distinguishes it within the spectrum of espresso-based beverages.

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.