The flat white, like a cappuccino or latte, all comes down to ratios. It is a balancing act between espresso, steamed milk, and foam. Though debates and definitions vary, to keep it simple you can just think of a flat white as having less milk and more espresso. The foam is more of a velvety consistency than a froth, and the espresso is the true star in flavour, with supporting roles by milk and foam.
Learn the secrets behind a great flat white from the York Coffee Emporium here.