Flat White vs Latte: What’s the Difference, and Which One Should You Order?

We’re Alice and Ben, the founders of RISE Coffee Box, and like most people who work in coffee, we spend an unreasonable amount of time thinking about what’s in our cup. RISE started because we wanted to make it easier for people to discover genuinely great coffee from independent roasters and explore the kind of coffee you don’t always find on supermarket shelves, but that excites when brewed at home, especially with milk.

One of the questions we’re asked most often is surprisingly simple: flat white or latte? They look similar, they share the same ingredients, and they’re often ordered interchangeably - yet they deliver very different experiences.

Flat whites and lattes often look interchangeable. Both are built on espresso and milk, both appear on almost every café menu, and both play a central role in everyday coffee routines. Yet the experience in the cup is noticeably different.

Put simply, a flat white puts coffee flavour first with a silkier texture and less milk, while a latte leans into comfort, softness, and a longer, milk-forward profile.

Understanding that difference helps narrow the choice quickly and explains why preference often shifts depending on mood, timing, or the coffee being used.

Flat white vs latte at a glance

Here’s a clear comparison to set expectations early.

Same ingredients. Different balance.

What is a flat white?

A flat white is an espresso-based drink finished with finely textured milk. The defining feature is microfoam that is stretched just enough to create a smooth, glossy texture, then folded evenly through the drink rather than sitting thickly on top.

From our perspective, this is where a flat white really earns its reputation — when it’s done well, coffee and milk feel completely integrated, not layered.

Why flat whites taste stronger

A flat white often tastes more intense because there’s less milk relative to the espresso. Coffee remains clearly present, supported by milk rather than softened by it. This makes flat whites particularly good at highlighting flavour notes, roast development, and balance.

For anyone who enjoys milk in coffee but still wants clarity from the espresso, this structure tends to be more revealing.

Roast style plays a role here, too. Coffees roasted with balance in mind, rather than heavy bitterness, generally perform better in milk, which is explored further in this guide to what coffee roasting actually does to flavour.

What is a latte?

A latte also starts with espresso but uses a larger volume of steamed milk and a slightly thicker foam layer. The result is smoother, softer, and more rounded.

Lattes are often the drink people come back to when they want something comforting and familiar — warm, easy, and forgiving.

Why lattes feel more approachable

Milk proteins bind with certain bitter compounds in coffee, softening sharp edges and shifting the balance towards sweetness and creaminess. With more milk in the cup, the espresso becomes less dominant, which is why lattes are often associated with comfort and ease rather than intensity.

This milk-forward structure also explains why lattes work well as longer drinks and why they’re often chosen when a gentler coffee experience is preferred.

The role of espresso-to-milk balance

One of the key distinctions between a flat white and a latte comes down to proportion.

Flat white balance

• Less milk overall

• Espresso flavour stays prominent

• Shorter, more concentrated drink

Latte balance

• More steamed milk

• Espresso softened and diluted

• Longer drinking experience

A flat white suits moments when coffee flavour matters most. A latte suits occasions where warmth and comfort take priority.

Why milk texture changes the experience

Milk texture influences flavour perception as much as quantity. Fine microfoam creates a cohesive drink where coffee and milk coat the palate evenly, allowing flavours to register clearly and linger. Thicker foam introduces separation and a lighter sensation in the mouth.

This difference explains why flat whites feel silkier, and lattes feel creamier, even when made with the same espresso.

Coffee choice matters more than the drink name

Milk amplifies sweetness, balance, and roast quality. That means the coffee itself plays a major role in how both drinks taste.

Flat whites, in particular, expose weaknesses in poorly roasted or stale coffee because there’s less milk to mask flaws. Lattes are more forgiving, but quality still shows through.

At Rise Coffee Box, coffees are selected in collaboration with independent UK roasters, with particular attention paid to how they perform in milk. Selection focuses on balance, structure, and clarity, based on tasting coffees across different brewing styles — including flat whites and lattes — rather than evaluating them in isolation.

That approach sits behind the Rise Coffee Box, which curates specialty coffees from independent roasters using clear selection criteria, including how consistently each coffee holds its character in milk-based drinks.

Making flat whites and lattes at home

Well-balanced results are achievable at home with a few fundamentals.

Flat white at home

• Brew a strong espresso or espresso-style coffee

• Heat milk until hot but not boiling

• Froth lightly to create fine, glossy microfoam

• Pour steadily, keeping foam fully integrated

The aim is a smooth surface with minimal visible foam.

Latte at home

• Brew espresso

• Heat a larger volume of milk

• Froth slightly longer to create a soft foam layer

• Pour milk first, finishing with a gentle foam cap

If a latte tastes thin, the coffee base is often too weak for the amount of milk.

Coffee habits and why these drinks matter

Milk-based drinks dominate modern coffee culture, which is why distinctions between flat whites and lattes feel meaningful rather than trivial. According to coffee consumption data from the British Coffee Association, coffee is one of the most widely consumed beverages, with milk-based styles forming a significant share of daily cups.

That level of daily consumption explains why small differences in texture, balance, and flavour matter to regular coffee drinkers. Flat whites and lattes may share the same foundations, but they behave very differently in the cup.

Interest in these differences often goes hand in hand with questions about sourcing and production. For readers exploring that side of coffee, this explainer on organic specialty coffee provides additional context.

Keeping quality consistent over time

Finding a coffee that works well with milk is one thing. Maintaining that quality consistently is another.

Rise Coffee Box works with a rotating group of independent UK roasters, helping introduce drinkers to different origins, roast approaches, and flavour profiles without relying on fixed, mass-market blends. Understanding how coffees are selected and rotated helps remove guesswork for anyone regularly making flat whites or lattes at home.

Details on sourcing and delivery can be found in how the Rise Coffee Box works.

Consistency at the coffee level makes choosing between flat white and a latte the only decision left.

In summary: flat white or latte?

Neither drink is better. They simply suit different preferences.

A flat white suits moments when flavour clarity and texture matter most.
A latte suits moments when comfort and ease take priority.

The key takeaway is this:
Choose a flat white for definition.
Choose a latte for softness.

With the right coffee, both deliver exactly what they promise.