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recipe flat white coffee

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.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Drinks
Cuisine Australian, New Zeland
Servings 1
Calories 66 kcal

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.