What is the main difference between a latte and a flat white?

The main difference is the milk texture and ratio, with a flat white having a thinner layer of velvety microfoam and a higher coffee-to-milk ratio than a latte.

Which is stronger, a latte or a flat white?

A flat white is stronger because it contains a double shot of espresso in a smaller cup, resulting in a more intense coffee flavor than a latte.

Is a flat white just a small latte?

No, a flat white is not just a small latte because it uses a double ristretto shot and a thinner, silkier microfoam, creating a different texture and taste.

Which drink has more calories, a latte or a flat white?

A latte has more calories because it contains a larger volume of steamed milk, typically 8 to 12 ounces, compared to the smaller 6-ounce flat white.

Can I use oat milk in a flat white?

Yes, you can use oat milk in a flat white because barista-grade oat milk steams into a smooth microfoam that mimics dairy milk's velvety texture.

What is the beginner mistake when ordering a flat white?

The beginner mistake is expecting a flat white to be a milky drink, when it actually has a stronger coffee taste and less milk than a latte.

Can I substitute a latte for a flat white in a recipe?

Yes, you can substitute a latte for a flat white in a recipe, but you must reduce the milk volume to avoid diluting the espresso flavor.

Which drink is better for latte art, a latte or a flat white?

A latte is better for latte art because its larger volume of steamed milk provides more canvas space and a looser foam for creating detailed designs.

Is a flat white safer for people with lactose intolerance?

No, a flat white is not inherently safer because it still contains dairy milk unless you specifically request a plant-based alternative like soy or almond milk.

Can I switch from a latte to a flat white without changing my caffeine intake?

Yes, you can switch from a latte to a flat white without changing your caffeine intake because both drinks typically contain the same amount of espresso, usually two shots.

Difference Between

Difference Between Latte and Flat White

Written byNex Virox Team

Editorial Team

Reviewed byVarshal Nirbhavane

Senior SEO & Organic Growth Professional · 5+ years

Published: August 25, 202619 min read

Quick answer

The main difference between Latte and Flat White is that a latte has more steamed milk and a thinner layer of microfoam, while a flat white has less milk and a velvety, denser microfoam. Latte is a milk-forward espresso drink with a light foam layer, while Flat White is an espresso-forward drink with a smooth, velvety texture.

Key takeaways

Core distinction: Latte uses more steamed milk and a thin foam layer, while flat white has less milk and velvety microfoam.
Milk texture: Latte features a thick, airy foam cap; flat white uses dense, silky microfoam integrated throughout the espresso.
Espresso ratio: Flat white typically contains a double ristretto shot, making it stronger and more coffee-forward than a latte.
Best-fit use: Choose a latte for a sweeter, milder, milk-dominant drink; pick a flat white for a bolder espresso taste.
Common mistake: Assuming both drinks are identical; their differing milk-to-espresso ratios change flavor, strength, and texture significantly.

Table of Contents18 sections

Difference Between Latte and Flat White: Comparison Table

Aspect	Latte	Flat White
Definition	An espresso-based drink with steamed milk and a thick layer of milk foam.	An espresso-based drink with velvety microfoam and a higher coffee-to-milk ratio.
Origin	Originated in Italy, traditionally consumed as a morning breakfast beverage.	Originated in Australia or New Zealand during the 1980s.
Core Mechanism	Relies on a large volume of steamed milk to soften the espresso intensity.	Relies on finely textured microfoam to create a silky, integrated texture.
Espresso Ratio	Typically uses one shot of espresso with roughly 8-10 ounces of milk.	Typically uses one or two shots with roughly 5-6 ounces of milk.
Milk Texture	Features a thick, airy foam layer that sits separately on top.	Features a thin, velvety microfoam with tiny bubbles blended throughout.
Foam Thickness	Has a foam layer approximately 1-2 centimeters thick on the surface.	Has a thin foam layer of about 5 millimeters or less on top.
Milk Temperature	Steamed to roughly 140-150°F, creating a hot but not scalding drink.	Steamed to roughly 130-140°F, preserving a slightly sweeter milk profile.
Serving Size	Served in a tall glass or cup holding 8-12 fluid ounces total.	Served in a smaller ceramic cup holding 5-6 fluid ounces total.
Flavor Profile	Milk dominates, producing a mild, sweet, and creamy coffee taste.	Coffee dominates, delivering a stronger, more intense espresso flavor.
Espresso Intensity	Espresso is significantly diluted by the large milk volume used.	Espresso remains prominent due to the smaller milk volume added.
Milk-to-Coffee Ratio	Uses approximately a 3:1 or 4:1 milk-to-espresso ratio.	Uses approximately a 2:1 milk-to-espresso ratio.
Texture Mouthfeel	Feels lighter and more watery due to the higher milk content.	Feels denser and creamier because of the velvety microfoam structure.
Latte Art	Often topped with intricate designs like rosettas or hearts on foam.	Features simpler patterns due to the thinner microfoam layer used.
Caffeine Content	Contains roughly 63-126 milligrams depending on single or double shot.	Contains roughly 126 milligrams when made with a standard double shot.
Preparation Time	Takes about 2-3 minutes including espresso pull and milk steaming.	Takes about 2-3 minutes with precise milk texturing for microfoam.
Barista Skill	Requires basic milk steaming and simple pouring techniques to execute.	Requires advanced milk texturing skill to achieve perfect microfoam consistency.
Glassware Type	Served in a tall glass or large ceramic mug with a handle.	Served in a short, wide ceramic cup without a handle typically.
Customization Options	Easily customized with syrups, flavored sauces, and alternative milks.	Less commonly flavored, preserving the pure espresso-forward character.
Sweetness Level	Naturally sweeter because of the higher lactose content from more milk.	Less sweet due to lower milk volume and stronger coffee presence.
Acidity Perception	Acidity is muted by the large amount of creamy milk added.	Acidity is more noticeable, highlighting the espresso's origin characteristics.
Regional Popularity	Dominant in the United States, Canada, and much of Europe.	Dominant in Australia, New Zealand, and the United Kingdom.
Typical Price	Priced around $4.00-$5.50 at most specialty coffee shops.	Priced around $4.50-$6.00 due to the double shot standard.
Calorie Count	Contains roughly 150-250 calories with whole milk and no syrup.	Contains roughly 100-180 calories due to the smaller milk portion.
Milk Type Flexibility	Works well with oat, soy, almond, and other alternative milks.	Works best with whole milk for proper microfoam development.
Home Preparation	Easier to replicate at home with a basic espresso machine.	Harder to replicate without a high-quality grinder and steam wand.
Common Variations	Includes iced lattes, caramel lattes, and flavored seasonal offerings.	Includes only minor variations like extra shot or ristretto shots.
Cultural Association	Associated with casual café culture and all-day coffee consumption.	Associated with specialty coffee culture and precise brewing standards.
Primary Limitation	Coffee flavor can become overly diluted for those seeking intensity.	Small size may feel insufficient for those wanting a larger drink.
Best For	Best for those who prefer a mild, milky, and sweet coffee beverage.	Best for those who want a strong, bold coffee flavor with creaminess.
Ideal Occasion	Ideal for leisurely mornings, dessert pairings, or afternoon treats.	Ideal for quick, focused coffee breaks where intensity matters most.

What Is Latte?

Latte is an espresso-based coffee drink combining one or two shots of espresso with a large volume of steamed milk and a thin layer of milk foam. It exists to deliver a milky, mellow coffee experience that softens espresso's intensity for a wider range of palates.

Definition of Latte

Latte is a beverage composed of a single or double espresso shot combined with steamed milk at a ratio of roughly 1:3 or 1:4, topped with a thin, wet microfoam layer of 0.5 to 1 centimetre. The high milk proportion creates a smooth, mild flavour profile.

Key Characteristics of Latte

Characteristic	What It Means in Practice
High milk ratio	Milk dominates the cup, typically three to four times the volume of espresso, softening bitterness.
Thin foam layer	A shallow cap of fine, wet microfoam about half a centimetre thick sits on top.
Large serving size	Standard cups hold 240 to 300 millilitres, making it a long, sipping drink.
Mild coffee taste	Dairy mutes the espresso's acidity and roast notes, yielding a gentle, creamy flavour.
Pouring temperature	Steamed milk is heated to 60-65°C, hot enough to drink immediately without scalding.
Latte art surface	The wet foam allows baristas to pour rosetta or heart patterns on top.
Customisable base	Syrups like vanilla or caramel integrate easily into the large milk volume.
Lower caffeine density	Per millilitre, caffeine is diluted heavily compared to espresso or flat white.
Dairy alternatives work	Oat, soy or almond milk steam well and hold foam structure in a latte.
Breakfast staple	Its gentle profile pairs naturally with morning meals in cafés worldwide.

Common Examples of Latte

Caffè Latte – the Italian original, served in a tall glass with one espresso shot and abundant steamed milk.
Vanilla Latte – adds vanilla syrup to the standard milk-espresso base, creating a sweet, dessert-like drink.
Caramel Latte – blends caramel syrup into the milk and often finishes with a caramel drizzle on the foam.
Hazelnut Latte – infuses nut-flavoured syrup into the milk, giving a roasted, sweet aroma without extra espresso.
Iced Latte – pours espresso and cold milk over ice, keeping the mild profile in a chilled format.
Mocha Latte – adds chocolate syrup or powder to the latte, bridging coffee and hot chocolate flavours.
Oat Milk Latte – substitutes dairy with oat milk, offering a naturally sweet, creamy texture that foams reliably.
Matcha Latte – replaces espresso with whisked matcha green tea, keeping the same milk-forward structure.
Chai Latte – swaps coffee for spiced black tea concentrate, served with the same steamed milk and foam.
Pumpkin Spice Latte – combines pumpkin, cinnamon and nutmeg syrup with espresso and milk, a seasonal autumn favourite.

Advantages and Limitations of Latte

Advantages	Limitations
Mild flavour welcomes coffee beginners who find espresso too harsh or bitter.	The large milk volume masks the coffee's origin character, hiding single-origin bean nuances.
High milk content makes it naturally creamy and smooth on the palate.	Contains far more calories than espresso, especially when made with whole milk or syrups.
Large serving size suits slow sipping over extended conversations or work sessions.	Diluted caffeine per cup means you need more volume for the same caffeine kick as espresso.
Syrups and flavour additions integrate easily into the generous milk base.	Hot milk at 60-65°C can mask the espresso's freshness if beans are past their prime.
Dairy-free milk alternatives steam well and produce a stable, creamy texture.	Requires a steam wand and fresh milk, making it impractical for instant or drip coffee setups.
Latte art on the foam surface adds visual appeal and café presentation value.	Thin foam layer collapses quickly, so the drink loses texture within minutes of sitting.
Consistent preparation is achievable even in high-volume commercial cafés.	High milk ratio means lactose-intolerant drinkers need substitutes, altering the classic taste.
Wide customisation range suits personal preference across sweetness and milk type.	Sweetened versions can contain 30-50 grams of sugar, undermining any health-focused choice.
Gentle acidity makes it easier on sensitive stomachs than black coffee.	Compared to a flat white, the latte's thinner foam and extra milk dilute the espresso's punch.
Cold variants like iced latte extend its appeal across seasons and climates.	Baristas must balance milk steaming precisely; overheated milk turns bitter and scorched.

What Is Flat White?

Flat white is an espresso-based coffee drink built on a double shot of espresso topped with velvety microfoam. It exists to deliver a stronger coffee taste than a latte. The thin, glossy milk layer creates a smooth texture without masking the espresso.

Definition of Flat White

A flat white is a coffee beverage made with one or two shots of espresso combined with steamed milk textured into fine, glossy microfoam. The drink is served in a smaller ceramic cup than a latte, yielding a higher coffee-to-milk ratio and a notably stronger flavour profile.

Key Characteristics of Flat White

Characteristic	What It Means in Practice
Double espresso base	Two shots form the foundation, giving roughly 60 ml of intense coffee flavour.
Thin microfoam layer	Milk is aerated briefly to create tiny bubbles that pour flat, not fluffy.
Smaller serving size	Typically 150-180 ml, much smaller than a latte's 240 ml standard.
High coffee ratio	More espresso relative to milk makes the coffee taste dominant and bold.
Velvety mouthfeel	Microfoam gives a silky, creamy texture without the heavy foam of cappuccino.
No dry foam	Unlike cappuccino, the milk surface stays smooth with no stiff foam cap.
Ceramic cup serving	Served in a handled cup that retains heat and matches the smaller volume.
Subtle latte art	The flat surface allows a simple rosetta or heart pattern to sit cleanly.
Lower milk sweetness	Less milk means less natural lactose sweetness masking the espresso's character.
Origin-linked standard	Australia and New Zealand claim invention, with both nations using similar specs.

Common Examples of Flat White

Starbucks Flat White – uses ristretto shots with whole milk to create a signature bold, smooth taste.
Pret A Manger Flat White – a UK high-street staple made with double espresso and steamed organic milk.
Blue Bottle Coffee Flat White – specialty roaster serving a precise 6-ounce version with single-origin beans.
Costa Coffee Flat White – British chain offering a standard double-shot flat white in a small cup.
Nespresso Flat White – home capsule recipe combining two espresso pods with frothed milk for convenience.
Specialty café flat white – independent Australian cafés serve the original style with a strong ristretto base.
Flat white with oat milk – plant-based variant popular in London and Melbourne cafés for dairy-free drinkers.
Dunkin' Flat White – American chain version using espresso and steamed milk for an accessible mainstream option.
Flat white with caramel – flavoured adaptation adding syrup while keeping the thin microfoam texture intact.
Iced flat white – cold version with espresso, cold milk and microfoam poured over ice for summer.

Advantages and Limitations of Flat White

Advantages	Limitations
Stronger coffee taste than a latte, satisfying drinkers who want bold espresso flavour.	Smaller volume means less drink for the same price at many coffee shops.
Silky microfoam texture feels luxurious without the dryness of cappuccino foam.	Requires skilled baristas; poorly textured milk ruins the drink's entire character.
Lower milk content reduces calories compared to a standard latte serving.	Too intense for people who prefer sweet, milky coffee beverages.
Quick to drink while hot, making it ideal for busy morning commutes.	Cools faster than a latte because the smaller cup has less thermal mass.
High espresso ratio means fewer milk-based additives and artificial syrups needed.	Not widely available in some regions where lattes dominate the menu completely.
Consistent recipe across Australia and New Zealand, offering a reliable standard.	No global definition exists, so strength and size vary wildly between chains.
Microfoam holds latte art well, adding visual appeal for café presentation.	Milk must be fresh and cold; stale or overheated milk breaks the foam structure.
Pairs well with single-origin beans, letting subtle tasting notes shine through.	Harsh or bitter espresso becomes unpleasantly prominent without milk to mask it.
Lower lactose load than a latte, gentler on mildly sensitive stomachs.	Still contains milk, so it is not suitable for vegans or dairy-allergic people.
Distinct identity helps coffee drinkers order exactly what they want.	Confusion with lattes and cappuccinos leads to frequent wrong orders at busy counters.

Similarities Between Latte and Flat White

Shared Aspect	How Latte and Flat White Are Alike
Base Ingredients	Both a latte and a flat white combine espresso and steamed milk as their two core ingredients.
Espresso Foundation	A latte and a flat white both start with a double shot of espresso as their base.
Milk Type	Both a latte and a flat white use whole milk as the standard, though alternatives work.
Hot Beverage	Both a latte and a flat white are served hot, not iced, in standard cafe practice.
Caffeine Source	Both a latte and a flat white get their caffeine solely from the espresso shots inside.
Drink Category	Both a latte and a flat white belong to the milk-based espresso drink family.
Primary Function	Both a latte and a flat white serve as a morning caffeine delivery vehicle for daily routines.
Milk Steaming	Both a latte and a flat white require milk that is steamed and frothed by a barista.
Barista Skill	Both a latte and a flat white demand trained barista technique for proper milk texturing.
Serveware	Both a latte and a flat white are served in ceramic cups rather than paper to-go cups.
Temperature Standard	Both a latte and a flat white are typically steamed to around 150-160 degrees Fahrenheit.
Sweetener Compatibility	Both a latte and a flat white pair well with added sugar, syrup, or honey.
Flavor Profile	Both a latte and a flat white taste creamy and mellow with a mild coffee character.
Milk Ratio	Both a latte and a flat white contain more milk than espresso by volume.
Common Timing	Both a latte and a flat white are most frequently ordered during breakfast or mid-morning hours.
Global Availability	Both a latte and a flat white appear on menus at cafes across the world.
Nutritional Load	Both a latte and a flat white contain similar calories from the milk and espresso.
Lactose Option	Both a latte and a flat white can be made with oat, soy, or almond milk.
Decaf Variant	Both a latte and a flat white can be prepared using decaffeinated espresso beans.
Preparation Time	Both a latte and a flat white take roughly the same time to prepare from order to serve.
Equipment Needed	Both a latte and a flat white require an espresso machine and a milk steamer.
Cost Range	Both a latte and a flat white are priced similarly on most cafe menus.
Home Brewing	Both a latte and a flat white are achievable at home with a basic espresso maker.
Customization Scope	Both a latte and a flat white accept custom milk type, sweetness, and shot count.
Freshness Need	Both a latte and a flat white taste best consumed immediately after preparation.
Quality Indicator	Both a latte and a flat white reflect the quality of the espresso beans used.
Skill Assessment	Both a latte and a flat white are used by baristas to demonstrate milk steaming proficiency.
Waste Profile	Both a latte and a flat white produce similar minimal waste from grounds and milk.
Longevity	Both a latte and a flat white remain popular menu staples across decades of cafe culture.
Audience Reach	Both a latte and a flat white appeal to casual drinkers and coffee enthusiasts alike.

Latte or Flat White: Which Should You Choose?

Your choice comes down to milk volume versus coffee strength. If you want a larger, sweeter, milder drink, pick a Latte. If you want a smaller, bolder coffee with a velvety texture, pick a Flat White. This single preference decides it for most people.

When to Use Latte

Choose Latte when you prefer a milder coffee flavor or are new to espresso drinks. It suits longer sipping sessions, morning routines, or cold weather. Its higher milk ratio also pairs well with flavored syrups like vanilla or caramel, making it a forgiving base for sweet additions.

When to Use Flat White

Choose Flat White when you want maximum espresso intensity without bitterness. It fits quick consumption, afternoon pick-me-ups, or when you are counting calories, since it uses less milk. Its thin, velvety microfoam also delivers a richer mouthfeel for those who find Lattes too watery.

Common Misconceptions About Latte and Flat White

Common Myth	The Reality
A latte and a flat white are basically the same drink.	A latte uses more steamed milk and a thinner foam layer, while a flat white has less milk and a velvety microfoam texture.
The only difference between a latte and flat white is the name.	The latte and flat white differ in milk volume, foam texture, and coffee-to-milk ratio, producing noticeably different flavor strengths.
A flat white is just a small latte served in a smaller cup.	A flat white contains a higher proportion of espresso to milk, giving it a stronger coffee taste than a standard latte.
Lattes always contain more espresso shots than flat whites.	Both a latte and a flat white typically use one or two shots, but the flat white uses less milk to intensify the coffee flavor.
Flat whites have no foam at all on top.	A flat white has a thin, velvety microfoam layer, while a latte features a thicker, airier foam cap on the surface.
Lattes are always served hot and flat whites are always cold.	Both the latte and flat white are traditionally served hot, though baristas can prepare either drink over ice upon request.
The milk in a latte is steamed the same way as in a flat white.	Latte milk is steamed with more air to create foam, while flat white milk is stretched minimally to produce a smooth microfoam.
A flat white contains no steamed milk, only espresso.	A flat white combines espresso with steamed milk and microfoam, making it a milk-based coffee rather than a pure espresso shot.
Lattes are stronger than flat whites because they have more milk.	More milk dilutes the espresso, so a flat white with less milk actually delivers a stronger coffee flavor than a latte.
Flat whites originated in Italy, just like lattes.	The flat white originated in Australia or New Zealand in the 1980s, while the latte has deep Italian espresso traditions.
You can make a flat white by simply adding less foam to a latte.	A flat white requires a different milk steaming technique and a higher coffee-to-milk ratio, not just reduced foam on a latte.
Lattes use espresso, but flat whites use regular brewed coffee.	Both the latte and flat white use espresso as their base; neither drink uses drip coffee or filter-brewed coffee.
A flat white is the same as a cappuccino with different branding.	A cappuccino has thick, dry foam, while a flat white has thin microfoam and more liquid milk than a cappuccino.
Lattes always have latte art, but flat whites never do.	Baristas pour latte art on both lattes and flat whites, though the flat white's microfoam creates finer, more defined patterns.
Flat whites contain less caffeine than lattes.	With the same number of espresso shots, a latte and a flat white contain identical caffeine amounts regardless of milk volume.
You cannot order a flat white with flavored syrup.	Baristas can add vanilla, caramel, or hazelnut syrup to a flat white, just as they can to a latte, without changing the base recipe.
Lattes are traditionally served in glass cups, flat whites in ceramic.	Serving vessels vary by café, but flat whites often use smaller ceramic cups while lattes typically come in larger glasses or mugs.
A flat white tastes identical to a latte when both use the same beans.	The flat white's higher coffee-to-milk ratio produces a more intense espresso taste, while the latte tastes creamier and milkier.
Lattes contain no microfoam, only liquid milk.	A latte contains steamed milk with a layer of foam, though the foam is airier and less velvety than a flat white's microfoam.
Flat whites are a newer invention than lattes.	The flat white emerged in the 1980s, while the latte has been served in Italian cafés since the 19th century.
You can substitute a latte for a flat white in any recipe.	Swapping a latte for a flat white changes sweetness and strength because the flat white has less milk and a stronger espresso presence.
Flat whites are served with extra sugar automatically.	Neither a latte nor a flat white comes with added sugar; sweetness depends entirely on the milk and any syrup the customer requests.
Lattes use whole milk, but flat whites must use skim milk.	Both the latte and flat white can use whole, skim, oat, almond, or soy milk, and the milk choice affects texture and taste.
A flat white is essentially a cortado with a different name.	A cortado uses equal parts espresso and milk with no foam, while a flat white has more milk and a distinct microfoam layer.
Lattes are always sweeter than flat whites because of added sugar.	Lattes taste sweeter because the higher milk volume contains more natural lactose, not because baristas add sugar to the drink.
Flat whites must be made with double espresso shots only.	A flat white can use a single or double shot depending on the café, but the key distinction from a latte is the milk ratio.
You cannot taste the espresso in a flat white because of the milk.	A flat white's reduced milk volume allows the espresso flavor to dominate, making the coffee taste more prominent than in a latte.
Lattes and flat whites have identical milk temperatures.	Flat white milk is typically steamed to around 140°F, while latte milk is often heated slightly higher to support a thicker foam.
Ordering a flat white in Italy gets you the same drink as in Australia.	Italian cafés rarely serve flat whites, and the Australian flat white differs from any Italian milk coffee like a caffè latte.
Flat whites are healthier than lattes because they contain less fat.	With the same milk type, a flat white has fewer calories and less fat than a latte simply because it contains less total milk.

Conclusion

Difference Between Latte and Flat White comes down to milk texture and ratio. A latte delivers more steamed milk with a thin foam layer, making it milder and sweeter. Choose a latte for a softer, creamier drink. A flat white uses less milk with velvety microfoam, intensifying the espresso. Choose a flat white for a bolder coffee taste.

FAQs on Difference Between Latte and Flat White

What is the main difference between a latte and a flat white?: The main difference is the milk texture and ratio, with a flat white having a thinner layer of velvety microfoam and a higher coffee-to-milk ratio than a latte.
Which is stronger, a latte or a flat white?: A flat white is stronger because it contains a double shot of espresso in a smaller cup, resulting in a more intense coffee flavor than a latte.
Is a flat white just a small latte?: No, a flat white is not just a small latte because it uses a double ristretto shot and a thinner, silkier microfoam, creating a different texture and taste.
Which drink has more calories, a latte or a flat white?: A latte has more calories because it contains a larger volume of steamed milk, typically 8 to 12 ounces, compared to the smaller 6-ounce flat white.
Can I use oat milk in a flat white?: Yes, you can use oat milk in a flat white because barista-grade oat milk steams into a smooth microfoam that mimics dairy milk's velvety texture.
What is the beginner mistake when ordering a flat white?: The beginner mistake is expecting a flat white to be a milky drink, when it actually has a stronger coffee taste and less milk than a latte.
Can I substitute a latte for a flat white in a recipe?: Yes, you can substitute a latte for a flat white in a recipe, but you must reduce the milk volume to avoid diluting the espresso flavor.
Which drink is better for latte art, a latte or a flat white?: A latte is better for latte art because its larger volume of steamed milk provides more canvas space and a looser foam for creating detailed designs.
Is a flat white safer for people with lactose intolerance?: No, a flat white is not inherently safer because it still contains dairy milk unless you specifically request a plant-based alternative like soy or almond milk.
Can I switch from a latte to a flat white without changing my caffeine intake?: Yes, you can switch from a latte to a flat white without changing your caffeine intake because both drinks typically contain the same amount of espresso, usually two shots.