A flat white is a double espresso with silky microfoam. A cappuccino is espresso with equal parts steamed milk and thick foam. A cafe au lait is coffee with lots of warm milk and little to no foam. That's the short version. Below we explain the differences in detail and help you pick the right one.

What is a flat white?

The flat white originated in Australia and New Zealand, where it became popular in specialty coffee bars during the 1980s. It's a small, intense milk coffee made with a double espresso (doppio) and a thin layer of microfoam.

Microfoam is milk that's been steamed to a velvety, almost liquid texture. No stiff foam like a cappuccino, but a glossy layer that blends seamlessly into the espresso. The ratio of coffee to milk leans heavily toward coffee compared to other milk drinks.

In specialty coffee bars, a flat white is all about precision. The espresso needs to be properly extracted, the milk heated to exactly the right temperature (around 65 degrees Celsius), and the amount of foam kept to a minimum. When everything is right, you get a strong, creamy coffee where the espresso takes center stage.

What is a cappuccino?

The cappuccino is probably the most famous milk coffee in the world. An Italian recipe that's been around for over a hundred years. The basic formula is simple: one espresso shot, steamed milk and milk foam in roughly equal parts.

The big difference with a flat white is the foam. In a cappuccino, it's thicker and airier. That gives a softer, fuller mouthfeel. You taste the espresso clearly, but the foam tones down the intensity. In Italy, people only drink cappuccinos in the morning, but in the rest of Europe we order them all day.

Baristas often use cappuccino foam to create latte art. A heart, a tulip or a rosetta. In our latte art workshop, you can learn how to do that yourself.

What is a cafe au lait?

Cafe au lait is French for "coffee with milk". It's a large, mild drink made with coffee and a generous amount of warm milk. Little to no foam. In the Netherlands, this drink is called "koffie verkeerd" (literally "wrong coffee"), because the ratio is "reversed": more milk than coffee.

Most cafes make it with espresso or coffee from a fully automatic machine plus plenty of warm milk. The taste is soft and approachable. The milk dominates, the coffee stays in the background. It's the go-to for people who want a milder, larger coffee.

The difference at a glance

Which coffee is right for you?

Want to really taste the espresso with just a touch of milk? Go for a flat white. Looking for something in between, with a soft foam layer? The cappuccino is your drink. Prefer a mild, large coffee you can sip slowly? That's the cafe au lait.

At Stooker, we roast the beans for all three of these coffees ourselves in Amsterdam. Want to learn how to make the perfect milk texture at home? Check out our barista workshops.

Frequently asked questions

Does a flat white have more caffeine than a cappuccino?

Usually yes. A flat white uses a double espresso (about 120-130mg caffeine), while a standard cappuccino uses a single shot (60-65mg). So roughly double the caffeine in a flat white.

Is a latte the same as a cafe au lait?

They're similar but not identical. A caffe latte is made with espresso and steamed milk, often with a thin layer of microfoam. A cafe au lait traditionally has more milk relative to coffee and barely any foam. The main difference is texture: a latte is creamier from the steaming process.

What's the difference between a flat white and a latte?

Size and ratio. A flat white is smaller with more espresso relative to milk, giving it a stronger coffee flavor. A latte is larger with more milk, making it milder. The foam layer on a flat white is also thinner.

Why is it called cafe au lait?

It's simply French for "coffee with milk". The name describes exactly what it is. In the Netherlands, the same drink is called "koffie verkeerd" because the typical ratio of coffee to milk is reversed.

Can I make a cafe au lait with espresso?

Most cafes in Europe already do. Traditionally it was made with filter coffee, but today most places use espresso or coffee from an automatic machine. The key characteristic stays the same: lots of milk, very little foam.