Equipment

• 1 Espresso machine
• 1 Coffee grinder
• 1 Milk steaming pitcher
• 1 Large cup or small mug

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

1. 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

1. Pour 120 ml of cold whole milk into a steaming pitcher.
2. Introduce air briefly for just a few seconds using the steam wand to create tiny, uniform bubbles.
3. Submerge the wand to continue heating the milk without adding more foam. Aim for 55–65°C (130–150°F).
4. 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

1. Swirl the milk to integrate the foam evenly. Begin pouring slowly into the center of the espresso, starting with the liquid milk.
2. As the cup fills, lower the pitcher closer to the surface to finish with a fine, glossy microfoam layer on top.
3. If you feel confident, this is your chance to try a bit of latte art.

Serve immediately

1. 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.