A flat white is a popular espresso-based coffee drink that has made its way onto café menus worldwide. Known for its creamy, smooth texture and rich coffee flavor, the flat white has a unique milk-to-espresso ratio that sets it apart from other drinks like the latte or cappuccino. But what type of milk should you use to get that perfect flat white texture? In this article, we’ll explore the different types of milk used in a flat white, the best options for dairy-free alternatives, and how each milk type affects the taste and texture of this beloved coffee.
1. Introduction to Flat White
A flat white is a coffee drink that originated in Australia or New Zealand, depending on who you ask. This espresso-based drink typically consists of two shots of espresso and a small amount of steamed milk, which creates a thin layer of microfoam on top. Unlike a latte or cappuccino, the flat white has less foam and a stronger coffee flavor due to the higher coffee-to-milk ratio.
Flat whites have become a staple in specialty coffee shops globally and are often seen as a drink that emphasizes the flavor of the espresso while still providing the creamy texture that milk lovers crave. The question, however, remains: What milk is best for a flat white? Let’s dive into the various options.
2. What is a Flat White?
A flat white is distinguished by its balance between coffee and milk. It’s smaller than a latte, typically served in a 5-6 oz cup, and the milk is finely steamed to achieve microfoam— a velvety texture that blends seamlessly with the coffee.
The key characteristic of a flat white is its microfoam, which is a layer of tiny, densely packed milk bubbles. This allows the strong espresso flavor to shine through while providing a smooth, creamy mouthfeel. The milk used in a flat white is critical to the overall drinking experience, as the right milk can enhance both the texture and taste of the coffee.
3. Types of Milk Commonly Used in Flat Whites
When it comes to making a flat white, the type of milk you use is crucial. Each type of milk affects the texture, sweetness, and overall flavor profile of the drink.
Whole Milk
Whole milk is the most commonly used type of milk for flat whites. It has a higher fat content (around 3.5%), which gives it a richer, creamier texture. The higher fat content also helps create a denser, more velvety microfoam, which is ideal for the flat white’s signature mouthfeel.
Semi-Skimmed Milk
Semi-skimmed milk, with around 1.5-2% fat, is another popular choice. While it’s lighter than whole milk, it still retains enough fat to create a good microfoam. The texture will be slightly thinner compared to whole milk, but it’s a good option for those who want a less creamy flat white without sacrificing too much flavor.
Skimmed Milk
For those looking to cut down on fat, skimmed milk is an option, but it can be trickier to work with. Skimmed milk has almost no fat, which means it’s harder to achieve the rich microfoam that makes a flat white so enjoyable. The result is often a less creamy and more watery coffee.
4. Why Whole Milk is Preferred for Flat Whites
Whole milk is the standard choice for flat whites, and for good reason. The fat content in whole milk allows it to be steamed into a dense, creamy foam, which perfectly complements the strong espresso base. This foam gives the flat white its signature velvety texture, balancing the boldness of the coffee with a soft, smooth finish.
Whole milk also enhances the flavor of the coffee by adding a natural sweetness. This sweetness can round out the bitter notes of the espresso, making the drink more balanced and enjoyable. Moreover, whole milk’s creaminess helps retain the heat of the coffee, keeping your flat white warmer for longer.
Baristas often favor whole milk for its consistency and ability to produce high-quality microfoam, essential for creating latte art, which is often seen adorning flat whites in specialty cafes.
5. Non-Dairy Milk Alternatives for Flat Whites
With the rise of dietary restrictions and lifestyle choices, many people are opting for non-dairy alternatives in their coffee. Here’s a look at the most popular non-dairy options for flat whites:
Oat Milk
Oat milk is one of the most popular dairy-free alternatives for flat whites. Its creamy texture closely resembles that of whole milk, making it an excellent choice for creating microfoam. Oat milk has a neutral flavor, which allows the espresso to remain the star of the drink without overpowering it.
Almond Milk
Almond milk is another common alternative, though it can be tricky to work with when steaming. While it has a nutty flavor that pairs well with espresso, it can sometimes separate when heated, leading to less-than-ideal microfoam. Baristas often recommend using barista-grade almond milk, which is formulated to froth better.
Soy Milk
Soy milk is one of the oldest dairy-free options in coffee shops. It’s known for its thick, creamy texture, making it suitable for a flat white. However, soy milk can have a slightly beany flavor that not everyone enjoys. Like almond milk, barista-grade soy milk is available and performs better when steamed.
Coconut Milk
Coconut milk is a more unconventional choice for flat whites, but it offers a unique tropical flavor that some people love. However, it can be difficult to froth and often results in a thinner, less creamy texture compared to other plant-based options.
6. How Different Milks Affect the Taste of a Flat White
Each type of milk brings its own distinct taste and texture to a flat white. The choice of milk can significantly alter the flavor profile of the coffee, so it’s essential to understand how different milks interact with the espresso.
Whole Milk’s Effect
Whole milk enhances the creaminess of a flat white and adds a natural sweetness. The high fat content also mellows the bitterness of the espresso, creating a more balanced drink. The smooth, velvety texture of whole milk microfoam allows the coffee to have a luxurious mouthfeel.
Semi-Skimmed Milk’s Effect
Semi-skimmed milk has a lighter, less creamy texture compared to whole milk. This results in a slightly thinner microfoam, but it still provides enough body to complement the espresso. The flavor is less rich but still offers a good balance between milk and coffee.
Skimmed Milk’s Effect
Skimmed milk creates a much lighter drink, both in texture and flavor. Without the fat, the microfoam is less stable, and the drink tends to have a more watery consistency. The coffee flavor will be more pronounced due to the lack of richness from the milk.
Non-Dairy Milk’s Effect
- Oat milk: Adds a subtle sweetness and a creamy texture, similar to whole milk. It does not overpower the espresso, allowing the coffee’s flavors to come through clearly.
- Almond milk: Introduces a nutty flavor, which can sometimes overpower the espresso. The foam is usually less stable unless using barista-grade almond milk.
- Soy milk: Can add thickness but might also introduce a beany aftertaste. It works well if you enjoy a richer texture.
- Coconut milk: Brings a distinct coconut flavor that can clash with the espresso if not balanced carefully.
7. Techniques for Steaming Milk for a Flat White
Creating the perfect flat white depends not only on the type of milk but also on how it is prepared. Steaming milk for a flat white is an art, and achieving the right texture requires technique.
Step-by-Step Process for Steaming Milk
- Start with Cold Milk
Use cold milk straight from the fridge. This helps in achieving the right consistency when steaming. Whether using whole milk or a non-dairy alternative, colder milk is easier to steam and creates more stable foam. - Position the Steam Wand Correctly
Position the steam wand just below the surface of the milk at a slight angle. This creates a whirlpool effect that helps incorporate air into the milk, resulting in the microfoam characteristic of a flat white. - Incorporate Air Early
Turn on the steam wand and let air into the milk for the first 2-3 seconds. You should hear a gentle hissing sound as air mixes with the milk. After this, submerge the wand deeper into the milk to heat it without adding more air. - Create the Microfoam
The goal is to create a fine, velvety microfoam. Keep the whirlpool effect going and ensure that the milk reaches a temperature of around 55-65°C (130-150°F). Avoid overheating, as this can scald the milk, causing it to lose its sweetness and texture. - Let it Settle
After steaming, tap the milk pitcher on the counter and swirl it gently. This helps to eliminate any larger bubbles and ensures that the microfoam is uniform. The milk should have a shiny, glossy finish, indicating it’s ready to pour.
Baristas often use these techniques to create the smooth, creamy texture that defines a flat white, and practicing at home will help you achieve similar results.
8. Flat White Customizations
While the classic flat white is beloved for its balance of strong coffee and creamy milk, there are several popular customizations that can elevate your experience or cater to personal preferences.
Double Ristretto vs. Standard Espresso Shots
In many cafés, a flat white is traditionally made with a double shot of espresso. However, some baristas opt to use a double ristretto, which is a more concentrated shot with less water. This results in an even bolder coffee flavor, perfect for those who prefer a more intense espresso taste in their flat white.
Temperature Adjustments
For those sensitive to the temperature of their coffee, you can request a cooler or hotter flat white. Some prefer a slightly cooler drink (around 55°C) to enjoy the coffee immediately, while others prefer a hotter flat white to savor it for longer.
Popular Milk Alternatives for Customization
Many cafes now offer an array of milk options beyond whole milk. If you’re lactose intolerant or simply prefer a lighter drink, you can opt for skimmed milk or plant-based alternatives like oat, almond, or soy milk. Each milk type will change the texture and flavor, allowing for unique variations of the flat white experience.
Flavored Flat Whites
Some cafes offer flavored syrups like vanilla, caramel, or hazelnut to add a sweet twist to your flat white. While traditionalists might stick to the classic, these flavored options can provide a fun, indulgent variation for those who enjoy a touch of sweetness.
9. Plant-Based Flat Whites: Challenges and Solutions
As plant-based diets become more popular, more people are opting for non-dairy flat whites. However, making a flat white with plant-based milk can pose some unique challenges due to differences in texture and foaming ability. Here’s how various plant-based options perform and what solutions exist.
Challenges with Oat, Almond, and Soy Milk
- Oat milk: Oat milk foams well, creating a texture that’s closest to whole milk, but not all oat milk brands foam equally well. Barista-grade oat milk is often formulated to produce better results in coffee.
- Almond milk: Almond milk can be more difficult to froth and may separate when heated, especially if it’s not barista-grade. This can lead to a less creamy flat white and potential flavor imbalances.
- Soy milk: Soy milk creates a thick, rich texture, but it can sometimes have a beany aftertaste. Additionally, soy milk may curdle when added to hot coffee, which can affect the overall quality of the drink.
Solutions for Plant-Based Flat Whites
Baristas often recommend using barista-grade non-dairy milk. These milk alternatives are specially formulated to mimic the creaminess and foamability of dairy milk, making them ideal for coffee drinks like flat whites.
- Barista-grade oat milk is often the top choice for a dairy-free flat white due to its smooth texture and neutral flavor.
- Barista-grade almond milk contains stabilizers that help it froth better, creating a more consistent microfoam.
- Barista-grade soy milk also performs better than regular soy milk, with a creamier texture and reduced risk of curdling.
By choosing barista-grade milk, you can achieve a texture and taste that closely mimics traditional flat whites made with whole milk. Whether you’re lactose intolerant or simply prefer plant-based options, these solutions make it possible to enjoy a creamy, delicious flat white without dairy.
10. FAQs
Is a Flat White Stronger than a Latte?
Yes, a flat white is typically stronger than a latte. The reason for this is the espresso-to-milk ratio. A flat white uses less milk than a latte, which allows the espresso flavor to come through more prominently. Additionally, many flat whites are made with double shots of espresso, which increases the intensity of the coffee flavor.
Can You Make a Flat White with Non-Dairy Milk?
Absolutely! Many cafes offer non-dairy flat whites using alternatives like oat, almond, soy, or coconut milk. Oat milk is particularly popular because it mimics the creaminess of whole milk and produces a good microfoam. However, it’s important to note that non-dairy milks don’t always foam as well as dairy, so the texture might be slightly different.
Which Plant-Based Milk Works Best for Flat Whites?
Oat milk is considered the best plant-based alternative for flat whites because of its creamy texture and neutral flavor. Barista-grade oat milk is designed to froth well, making it the top choice for dairy-free flat whites. Soy milk and almond milk can also work, but they may have stronger flavors or be harder to foam.
How Much Milk is in a Flat White?
A flat white typically contains around 5-6 ounces of milk, depending on the size of the cup. It uses less milk than a latte, which helps maintain the strong coffee flavor while still providing a creamy, smooth texture.
What’s the Difference Between a Flat White and a Cappuccino?
The main difference is in the foam and milk-to-espresso ratio. A cappuccino has a thicker layer of foam and more equal parts of milk, foam, and espresso, while a flat white has a thinner layer of microfoam and a higher espresso-to-milk ratio. The flat white is smoother and creamier, while the cappuccino has a lighter, frothier texture.
11. Conclusion
In conclusion, the type of milk you choose for a flat white can significantly impact both the taste and texture of your coffee. Whole milk remains the most popular choice due to its rich creaminess and ability to create dense microfoam. However, for those looking for lighter or non-dairy alternatives, options like oat milk have proven to be excellent substitutes, offering a balance of creaminess and foaming capability.
The secret to a great flat white lies not only in the choice of milk but also in the technique used to steam it. Baristas take great care to create that signature velvety microfoam, ensuring a perfect balance between the strong espresso and the creamy milk.
Whether you’re a fan of traditional dairy-based flat whites or prefer plant-based alternatives, there’s a flat white for everyone. Now that you understand the nuances of each milk option, you can experiment and find the perfect milk for your next flat white experience.