Flat whites originate from Australia or New Zealand and feature a silkier texture with deeper coffee flavor than iced lattes. They contain one or two shots of espresso, steamed milk, and a thin layer of dense foam. The lower milk content in flat whites (5 to 6 ounces) compared to lattes (8 to 12 ounces) allows for a bolder espresso flavor that doesn't weaken as the ice melts. Despite not being common in American coffee culture, iced flat whites are gaining popularity and can be found at chains like Starbucks.
Flat whites have three components: one or two shots of espresso, steamed milk, and a thin layer of dense foam on top. Lattes generally have more frothy microfoam bubbles that dissipate quicker when iced.
A flat white contains far less milk than a latte, which is typically made with 8 to 12 ounces of milk, compared to a total of about 5 to 6 ounces in a flat white.
When poured over ice, a latte can taste thin and watery because of the higher milk content, while a flat white, with less milk but more espresso per ounce, maintains a more robust espresso flavor as the ice melts.
You can certainly try finding a barista in indie coffee shops who will tackle an iced flat white. If you're a Starbucks fan, you're in luck, as the coffee giant makes its own Starbucks version of an iced flat white.
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