Flat White Coffee Recipe
A flat white is a strong yet velvety espresso drink, made with a double shot of espresso and finely textured steamed milk. Its signature lies in the smooth, glossy microfoam that blends beautifully with the espresso base—creating a rich, well-balanced experience in every sip.
Equipment
- 1 Espresso machine (with steam wand preferred)
- 1 Coffee grinder (if using whole beans)
- 1 Milk steaming pitcher
- 1 Large cup or small mug (150–180 ml)
Ingredients
- 18-20 g freshly ground espresso beans (for a double shot or ristretto)
- 120 ml (4 oz) cold whole milk
Instructions
Brew the espresso
- Pull a fresh double shot (≈36–40 ml) of espresso using high-quality beans. If you prefer a more intense flavor, opt for a ristretto. Pour the espresso into a warmed cup.
Steam the milk
- Pour 120 ml of cold whole milk into a steaming pitcher.
- Introduce air briefly for just a few seconds using the steam wand to create tiny, uniform bubbles.
- Submerge the wand to continue heating the milk without adding more foam. Aim for 55–65°C (130–150°F).
- The milk should have a smooth, velvety texture—similar to wet paint—with a thin layer (≈0.5 cm) of microfoam on top.
Swirl and pour
- Swirl the milk to integrate the foam evenly. Begin pouring slowly into the center of the espresso, starting with the liquid milk.
- As the cup fills, lower the pitcher closer to the surface to finish with a fine, glossy microfoam layer on top.
- If you feel confident, this is your chance to try a bit of latte art.
Serve immediately
- Flat whites are best enjoyed fresh while the texture and temperature are just right.
Notes
- Whole milk is ideal for achieving the smoothest, sweetest microfoam. Avoid overheating the milk to preserve its natural sweetness.
- The perfect microfoam has tiny, even bubbles—no large frothy foam like a cappuccino.
- Use a smaller cup (150–180 ml) than you would for a latte to maintain the right coffee-to-milk ratio.
- Flat whites can be made with non-dairy alternatives, though oat milk or barista-style versions yield the best results.
