✔ Updated · ristretto method, milk temperature, no-machine option + comparison table
A flat white is espresso topped with steamed milk that has only a thin layer of silky microfoam, so it is stronger and more velvety than a latte.
At a glance
The one tip that matters: Add only a little air when steaming. A flat white wants glossy microfoam that pours like wet paint, not the stiff foam of a cappuccino.
This copycat-style Starbucks flat white uses ristretto shots, which are shorter, sweeter and less bitter than regular espresso, with whole milk steamed to 140 to 150°F (60 to 65°C) and poured to leave a small white dot on top. It takes about 5 minutes with an espresso machine, and there is a no-machine method below using a moka pot or AeroPress and a handheld frother.
Why You'll Love This Flat White
- Stronger coffee flavor than a latte, with less milk and thinner foam.
- Naturally sweet ristretto shots, so most people don't need sugar.
- Two ingredients: espresso and whole milk, ready in 5 minutes.
What Makes a Starbucks-Style Flat White Different?
The flat white comes from the café culture of Australia and New Zealand, and it is my go-to order, where it was made as a smaller, stronger alternative to the latte. The Starbucks-style version is known for two things: ristretto shots and whole milk steamed into thin, glossy microfoam rather than fluffy foam.
A ristretto, my favorite kind of shot, is pulled with the same amount of coffee as a regular shot but less water, so it is shorter, sweeter and less bitter. The milk is poured so it blends with the espresso and leaves just a small white dot on top.
| Drink | Espresso | Milk | Foam | Taste |
|---|---|---|---|---|
| Flat white | Ristretto or regular double | Steamed, moderate amount | Thin, glossy microfoam | Strong, velvety |
| Latte | Regular single or double | Steamed, the most milk | Thin to medium layer | Mild, creamy |
| Cappuccino | Regular single or double | Steamed, less milk | Thick, airy foam | Bold, light and foamy |
| Cortado | Regular double | Equal amount of warm milk | Little to none | Strong, smooth |
Flat White vs. Latte vs. Cappuccino
All three are espresso and steamed milk; the difference is in the ratio and the foam. I tasted them side by side once, and the difference is real. For a deeper comparison, see our guides to cappuccino vs. latte, macchiato vs. latte and black coffee vs. espresso.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use whole milk. Its fat and protein make the silkiest microfoam. Oat milk made for baristas is the best dairy-free option.
- Don't overheat the milk. Stop at 140 to 150°F (60 to 65°C). Hotter milk loses its natural sweetness and the foam turns dry and bubbly.
- Fresh beans matter most. With only two ingredients, the espresso is the flavor. Use beans roasted within the last few weeks and grind them just before brewing.
- Ristretto without a machine setting: pull a normal double but stop it early, at about two-thirds of the usual volume.
- No espresso machine? Use 2 ounces of strong moka pot or AeroPress coffee and heat the milk on the stove or in the microwave, then froth briefly with a handheld frother or by pumping it in a French press until silky, not stiff.
Starbucks-Style Flat White
1
drink (12 oz)3
minutes2
minutes150
kcal5
minutesA copycat-style Starbucks flat white: two short, sweet ristretto shots topped with whole milk steamed to 140-150°F into thin, glossy microfoam and poured to finish with a small white dot on top.
Ingredients
- For the Espresso
18 g finely ground espresso beans, dark or medium-dark roast (for a double ristretto)
- For the Milk
1 cup (8 oz) cold whole milk
1-2 teaspoons sugar or syrup, to taste (optional)
Directions
- Pull the Ristretto
- Warm a 12-ounce cup with hot water, then empty it. Dose 18 g of finely ground coffee into the portafilter and tamp evenly.
- Pull a double ristretto: stop the shot at about 1 to 1 1/4 ounces (30 to 36 g), roughly 18 to 22 seconds, so it is shorter, sweeter and more concentrated than a regular double. If you like it sweet, stir sugar or syrup into the espresso now.
- Steam and Pour
- Pour the cold milk into a steaming pitcher. Steam it with the wand just below the surface for 2 to 3 seconds to add a little air, then sink the tip deeper to swirl and heat the milk to 140 to 150°F (60 to 65°C). The pitcher should feel hot but not too hot to hold.
- Tap the pitcher on the counter to pop any large bubbles, then swirl it until the milk looks glossy, like wet paint, with only a thin layer of microfoam.
- Pour the milk into the center of the espresso from a few inches above, then lower the pitcher close to the surface at the end so a small white dot of foam appears on top. Serve right away.
Recipe Video
Notes
- The secret to making an epic flat white is the consistency of the milk and the right equipment. Basically, you need frothy milk that goes over the hot espresso, and an espresso machine. This will give you the signature flat white coffee flavor you desperately want.
Like this recipe?
Follow us @recipefairy on Pinterest
Flavored Flat White Variations
- Caramel flat white: stir 1 to 2 teaspoons of caramel sauce into the hot espresso and finish with a thin caramel drizzle.
- Brown sugar flat white: sweeten the espresso with brown sugar syrup and a pinch of cinnamon. It is especially good with barista-style oat milk.
- Vanilla flat white: add 1 to 2 teaspoons of our copycat Starbucks vanilla syrup.
- Honey flat white: stir 1 teaspoon of honey into the hot espresso, then use almond or oat milk.
- Iced flat white: pour the ristretto over ice and top with cold whole milk. For more iced ideas, see our Starbucks iced coffee.
More Starbucks Drinks to Make at Home
If you like a flat white, try our vanilla latte, caramel macchiato or cinnamon dolce latte, or browse all of our Starbucks copycat recipes.
Frequently Asked Questions
What is a flat white?
A flat white is a coffee drink of espresso topped with steamed milk that has only a thin, velvety layer of microfoam. It has a stronger coffee flavor than a latte because it uses less milk and less foam. Starbucks-style flat whites use ristretto shots and finish with a small white dot of foam.
Does Starbucks make a flat white?
Starbucks has offered a flat white made with ristretto shots and whole milk microfoam, finished with a white dot, though menus vary by location. This homemade version follows the same style, so you can make it any time without a trip to the café.
What is the difference between a flat white and a latte?
A flat white has less milk, a thin layer of glossy microfoam and a stronger espresso flavor, and Starbucks-style versions use sweeter ristretto shots. A latte has more steamed milk and a slightly thicker layer of foam, so it tastes milder and creamier.
How do you make a caramel flat white?
Stir 1 to 2 teaspoons of caramel sauce or caramel syrup into the hot ristretto shots before adding the milk, then pour the microfoam as usual. Finish with a thin drizzle of caramel over the white dot if you like. Brown sugar syrup works the same way.
Can you make a flat white without an espresso machine?
Yes. Brew 2 ounces of strong coffee in a moka pot or AeroPress, heat 1 cup of whole milk to 140 to 150°F, then froth it briefly with a handheld frother or French press until silky but not stiff. Tap out big bubbles and pour it over the coffee.
