Café Latte vs Flat White: Understanding the Creamy Classics

Why This Debate Matters

Walk into any café in Malaysia today and you’ll see both “Café Latte” and “Flat White” on the menu. They look similar: a creamy espresso-based drink topped with microfoam. Yet coffee lovers know there’s a subtle but important difference. Understanding that difference not only makes you a more informed coffee drinker—it also helps you recreate café-level drinks at home or in the office.

The Shared Base: Espresso + Steamed Milk

Both drinks start with espresso. This is the concentrated base extracted under pressure. They also both use steamed milk with some foam. What sets them apart is the ratio of coffee to milk and the texture of the milk foam.

Café Latte

• Origin: Italy, later popularised in the US and Europe.
• Ratio: Typically 1 part espresso to 3 parts steamed milk, topped with 1 cm of foam.
• Taste: Creamier, milkier, slightly muted coffee notes.
• Serving Size: Often 240 ml (8 oz) or more, served in a tall glass or large cup.

Lattes are great for people who like a softer, less intense coffee experience. They’re also the base for flavoured syrups like vanilla or caramel, which is why they dominate big-chain café menus in Malaysia.

Flat White

• Origin: Australia/New Zealand debate—both claim it.
• Ratio: Traditionally 1 part espresso (often a double shot) to 2 parts steamed milk, topped with a very thin “microfoam” layer.
• Taste: Stronger coffee flavour, silkier mouthfeel.
• Serving Size: Usually 150–180 ml (5–6 oz), served in a ceramic cup.

Flat whites emphasise the espresso while still being creamy. The microfoam is integrated into the milk, creating a velvety texture without the thick foam cap of a latte.

Visual Guide

The Malaysian Coffee Scene

Malaysia’s café culture has exploded in the last decade. Specialty cafés in Kuala Lumpur, Penang, Johor Bahru and even smaller towns are serving both lattes and flat whites, often using locally roasted beans or imported single origins. While traditional Kopi O (black coffee with sugar) still dominates kopitiams, younger Malaysians are seeking out espresso-based drinks and learning the differences between these Western styles.

Making Them at Home

Equipment:

• Espresso machine (semi-auto or fully auto)
• Steam wand for milk
• Thermometer (optional but helpful)

Steps for Latte:

1. Pull a single or double shot of espresso.
2. Steam milk to 65 °C, creating some foam.
3. Pour milk slowly, holding back foam, then spoon foam on top.

Steps for Flat White:

1. Pull a double shot of espresso.
2. Steam milk to 60–65 °C, aiming for microfoam with almost no bubbles.
3. Pour milk directly, integrating foam into the coffee without a separate cap.

Common Mistakes

• Too Hot Milk: Scalded milk tastes flat.
• Too Much Foam for Flat White: Turns it into a cappuccino.
• Weak Espresso: Use fresh beans and correct grind to avoid watery shots.

Fresbem Coffee: A Simpler Option

Of course, not everyone has an espresso machine at home or in the office. Most Malaysian offices still rely on instant coffee sachets, which don’t replicate the taste of a latte or flat white. That’s where Fresbem Coffee Bags come in.

Each Fresbem bag contains freshly roasted, specialty-grade Arabica coffee. Just steep it in hot water for 3–5 minutes and you’ll have a clean, rich black coffee. Add steamed or warmed milk, and you can create a “mock latte” or “mock flat white” with a surprisingly café-like taste—without machines, grinders or pods.

Sustainability Angle

Another reason Malaysians are switching: sustainability. Many cafés still use single-use plastic-lined cups and non-biodegradable pods. Fresbem’s bags are compostable and designed for minimal waste. It’s the first product of its kind in Malaysia to combine convenience, quality, and eco-friendliness.

Pro Tips for Café-Style Drinks at Home with Fresbem

1. Steep Stronger: Use less water for a more concentrated brew before adding milk.
2. Heat Milk Gently: Even a microwave or hand frother can create microfoam.
3. Experiment with Ratios: More milk = latte style; less milk with silky foam = flat white style.
4. Use Fresh Milk: Whole milk gives a creamier texture than low-fat.

Why It Matters in Malaysia

Highlighting these differences educates local coffee drinkers and elevates Malaysia’s growing specialty coffee culture. It also shows there’s an alternative to sugary 3-in-1 sachets and non-biodegradable pods—one that fits into our busy lifestyles and our environmental responsibilities.

Conclusion: Know Your Creamy Classics

The café latte and the flat white may look similar, but they deliver different experiences. The latte is milkier and larger, while the flat white is smaller, stronger, and silkier. Both have a place in Malaysia’s dynamic coffee scene.

If you’re ready to move beyond instant sachets but don’t want to invest in an espresso machine, Fresbem Coffee Bags let you enjoy a clean black base you can transform into your own creamy classic—anytime, anywhere.

📍 Discover Fresbem today and taste how easy café-style coffee can be at home or at the office in Malaysia.