Which Tastes Better: Starbucks Latte or Cappuccino? Understanding Latte's Texture and Milk Ratio

Many coffee shop regulars have noticed that establishments of every size now offer a drink called "Flat White." Like a latte, it is a beverage of espresso and milk. The ingredients are the same, yet the ratio of coffee to milk, the thickness of the milk foam, and the technique all differ.

The Difference Between Flat White and Latte

While researching the origins of flat white at FrontStreet Coffee, we found that both Australia and New Zealand claim to have invented it. What they agree on is that flat white is an Italian-style milk coffee with a rich coffee flavor, letting you taste the intensity of espresso while also experiencing the unique flavor and texture born from milk and coffee fusing together.

On the whole, compared with a latte, a flat white uses less milk and thinner foam, giving a more intense flavor and a velvety, smooth texture.

What Kind of Cup is Used for Flat White?

A flat white is best served in a smaller cup, since its volume is much smaller than a latte's and it would look lost in a latte glass. A cup of around 200ml is more suitable. When FrontStreet Coffee serves a flat white, we use a 200ml straight-walled cup.

Is There an Iced Version of Flat White?

Authentic flat white is not served iced. Neither Australia nor New Zealand mentions a cold version. Many cafes have introduced iced versions anyway, to meet customer demand and cut down on explaining. Starbucks' Iced Flat White is essentially a flat white, and the company used a phonetic rendering of "flat white" to create the name "Fu Rui Bai."

Use the same proportion of milk as for a hot flat white, then add ice cubes, followed by espresso of the same amount and concentration. Stirred well, it may not differ much from an iced latte. So if you want the distinctive flat white experience, FrontStreet Coffee recommends the hot version.

How to Make Flat White?

FrontStreet Coffee's daily espresso drinks use the "Sunflower Warm Sunshine" blend, composed of 30% sun-dried Yirgacheffe and 70% Honduras Sherry, to pull espresso. Through cupping, we have found that this blend shows fermented wine aroma, berry sweetness and acidity, roasted nut fragrance, and caramel sweetness.

Typically, we extract at 9-10 bar and 94°C, with a coffee-to-liquid ratio of about 1:2. Using 18-20g of grounds, we pull 35-40g of coffee liquid.

Prepare a 200ml straight-walled cup and add a double espresso of 35g. Pour hot milk with thin foam (about 0.5cm thick) from the center while dispersing the espresso. This creates a gradient of flavor: the first sip delivers the intense fermented wine aroma of espresso, the second reveals a strawberry-milkshake flavor from the espresso and milk fusing, and the third presents roasted nut flavors from the blend of a little coffee and milk.

FrontStreet Coffee Recommendation

A flat white puts the espresso in the spotlight and lets milk play a supporting role, so it rewards beans with a strong, memorable flavor. For home brewing, FrontStreet Coffee suggests the Classic Blend, which has a butter-and-cheese profile, a full and low-acid body, and a rich, fine crema that turns beautifully creamy with milk. If you prefer fruit and floral notes, the Strawberry Candy espresso blend keeps bitterness to a minimum and pulls with full grape and blueberry flavors, so a flat white made with fresh milk tastes like a strawberry milkshake.

For a slightly more refined cup, FrontStreet Coffee's Premium Blend works well as a ristretto base: extract 20g of grounds into 32g of liquid in 22-25 seconds, then pair it with 160ml of fresh milk. Keep the foam thin for a flat white, about 0.3cm; aerate for only one to two seconds, sink the steam wand, and build a tight whirlpool until the milk reaches 50-55°C. Poured gently, the result is silky and creamy, with the coffee still clearly in front.