Searching for the best brunch Woodberry Down has to offer? Your hunt ends at Dear Diana. Set within a bright, contemporary space in one of North London's newest developments, our venue has quickly become the favourite brunch spot for locals and visitors alike. Moreover, we've crafted an experience that goes far beyond simply serving food on plates. Whether you're a weekend warrior seeking the perfect eggs Benedict or a midweek treat-yourself enthusiast, Dear Diana delivers. Here are five compelling reasons why discerning brunch lovers consistently choose us.
It is one of the questions our baristas hear most: "What is the difference between a flat white and a latte?" Both are made with espresso and steamed milk. Both can come with latte art on top. And yet they taste noticeably different.
The short answer is that a flat white is smaller and stronger, with a thinner layer of silky milk, while a latte is larger and milkier, with a slightly thicker layer of foam. Here is the longer answer.
The quick comparison
| Flat white | Latte | |
|---|---|---|
| Typical size | Around 160 to 180ml (5 to 6oz) | Around 240ml (8oz) or larger |
| Espresso | Usually a double shot, often ristretto | Single or double shot |
| Milk | Less milk, very fine "microfoam" | More milk, a slightly thicker foam layer |
| Taste | Coffee forward, rich and velvety | Mellow, creamy and milky |
| Best for | Tasting the coffee itself | A gentle, comforting cup |
What is a flat white?
A flat white is a double shot of espresso topped with steamed milk that has been textured into a very fine, glossy microfoam. The foam is thin and blended through the drink rather than sitting on top as a separate layer, which is where the "flat" in the name comes from.
Because there is less milk relative to the coffee, the flavour of the espresso comes through clearly. A good flat white should taste sweet and rich, with a smooth, almost velvety texture.
What is a latte?
A caffè latte (Italian for "milk coffee") is espresso with a larger volume of steamed milk and a thin cap of foam on top. More milk means the coffee flavour is softer and rounder. It is a great choice if you prefer something mild, or if you like adding a syrup, because the extra milk carries flavour well.
So which is stronger?
Per sip, the flat white. It usually has the same double shot as a latte but in a much smaller cup, so the coffee is more concentrated. In terms of total caffeine, the two can be very similar if both are made with a double shot. The flat white simply delivers it with less milk.
Which has fewer calories?
Usually the flat white, simply because it contains less milk. The exact number depends on the cup size and the milk you choose. Plant milks such as oat vary a lot between brands, so if calories matter to you, ask the barista which options are on and what they recommend.
And where does a cappuccino fit in?
A cappuccino sits at the other end of the scale. It has a thick, airy layer of foam on top, often dusted with chocolate, and feels lighter in the mouth. If a flat white is velvety and a latte is creamy, a cappuccino is fluffy. Many cafés also serve a cortado, which is even smaller than a flat white, with roughly equal parts espresso and warm milk.
Where did the flat white come from?
The flat white is one of coffee's great friendly rivalries. Both Australia and New Zealand claim to have invented it in the 1980s, with cafés in Sydney and Wellington each named as the birthplace. The debate is still going, and we are not going to settle it here.
What is clear is how it reached London. Antipodean baristas brought the drink with them, and in the mid 2000s it started appearing in independent cafés in Soho and East London. By around 2010 the big high street chains had added it to their menus, and today it is one of the most ordered coffees in the country.
How we make it at Dear Diana
Coffee is at the heart of what we do. We make our house coffee with care, from properly dialled in espresso to milk steamed to order, and our regulars have strong opinions about it. Caglar summed it up in his Google review:
"Best coffee in London without a doubt. Can't go wrong with Allpress beans but the flat white at this spot hits different. All the staff are super friendly I always feel so welcomed."
Caglar, Google review
Fittingly, Allpress started out in New Zealand, one of the two countries that claim the flat white as their own.
How to choose between them
- You love the taste of coffee: order a flat white.
- You want something soft and comforting: go for a latte.
- You are pairing it with something sweet: a flat white cuts through a pastry or our Signature Baklava Pancake nicely.
- You are settling in for a while: a latte lasts longer, which is handy if you are working from the café.
Still not sure? Ask the team. We are always happy to talk coffee. And if you are exploring the wider area, see our guide to speciality coffee near Finsbury Park.
Visit us for a flat white in Woodberry Down
- Where: 149 Woodberry Grove, Woodberry Down, London N4 2SB
- Opening hours: Monday to Friday from 7am, so you can grab one on the way to work. Weekends from 9am.
- Getting here: a short walk from Manor House station on the Piccadilly line
- Booking: walk-ins only
Stopping by on a weekday morning? Have a look at our guide to all-day brunch in North London and make breakfast of it.
Flat white FAQs
Is a flat white just a small latte?
Not quite. It is smaller, but it also uses a stronger ratio of coffee to milk and a finer, thinner foam, which changes the taste and texture.
Does a flat white have more caffeine than a latte?
Not necessarily. If both have a double shot, the caffeine is similar. The flat white tastes stronger because there is less milk.
Can you get a flat white with oat milk?
Most cafés can make a flat white with a plant milk. Ask the barista which options are available on the day.
Why is it called a flat white?
Because the milk foam is thin and level with the rim of the cup, rather than rising in a dome like a cappuccino.
What is a ristretto shot?
A shorter, more concentrated espresso shot. Many cafés use ristretto for flat whites to give a sweeter, more intense flavour.
