HOW TO MAKE THE PERFECT FLAT WHITE

Creating the perfect flat white is all about balancing rich espresso with creamy, velvety microfoam. 

Ingredients

  • Fresh coffee beans (preferably a medium to dark roast)
  • Cold, fresh milk (whole milk for best texture)

Equipment

  • Espresso machine (or a strong coffee alternative if not available)
  • Milk frother or steam wand
  • Small latte cup or cappuccino cup (5–6 ounces is ideal)

Steps

1. Brew the Espresso

  • Grind the coffee beans: For espresso, the grind should be fine but not powdery.
  • Pull a double shot of espresso: Use 18–20 grams of ground coffee, aiming for about 30 seconds extraction time to get around 30–35 ml of espresso. The result should be rich, slightly syrupy, with a layer of crema on top. A double ristretto shot is ideal for an even richer taste, but a regular double shot works too.

2. Steam the Milk

  • Choose the right milk: Whole milk creates a creamier, thicker texture, but you can use alternatives like oat milk if needed.
  • Steam to 130–140°F (55–60°C): The milk should be velvety, not too hot, and just warm enough to hold.
  • Create microfoam: Position the steam wand just below the milk’s surface to incorporate tiny bubbles, forming a smooth, silky foam. Avoid frothing it too much—flat whites need less foam than cappuccinos.

3. Pour the Milk

  • Tilt the cup and start pouring: Pour the milk over the espresso, holding back the thicker foam until the end.
  • Slowly increase pour speed as you approach the surface, and finish with a slight “wiggle” to create latte art if desired.

4. The Texture and Finish

The milk should blend seamlessly with the espresso, creating a smooth, velvety texture without too much foam—only a thin layer of microfoam at the top.

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