Flat White Recipe

Grind and dose

Weigh 18 g of coffee beans. Grind to a fine espresso grind — slightly finer than table salt. Aim for a dose that yields a stable puck in the portafilter.

Tamp and lock in

Distribute grounds evenly in the portafilter, then tamp with 15–20 kg of pressure to create a level, compact puck. Wipe the group head edge and lock the portafilter in place.

Brew double espresso

Brew a double shot to yield about 40–50 ml of espresso in 25–30 seconds (from first drip to stop) using 60 ml of brewing water. Aim for a rich, crema-topped extraction. Pour the espresso into a warmed 240 ml cup and set aside.

Prepare milk and pitcher

Pour 150 ml of cold whole milk (or 150 ml of your chosen alternative) into a chilled milk pitcher. A smaller pitcher (120–250 ml) helps you control texture for a 160–180 ml finished drink.

Stretch and texture milk

Purge the steam wand briefly. Submerge the tip just below the surface of the milk and turn on the steam to incorporate a small amount of air (stretch) for 2–3 seconds to create very fine microfoam — the goal is velvety, glossy milk with very small bubbles. Then lower the pitcher so the wand is deeper, creating a rolling whirlpool to evenly heat and texture the milk. Keep the movement steady to eliminate large bubbles.

Heat to temperature

Finish steaming when the pitcher feels warm to the touch and the milk reaches about 60–65°C (140–149°F). If using a thermometer, aim for 60–65°C. Do not overheat — overheating breaks down sweetness and texture.

Polish milk

Turn off steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl the milk to remove any remaining larger bubbles and to polish the microfoam into a glossy, paint-like texture.

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 5–6 cm above the cup to integrate the milk with the espresso, pouring steadily so the milk sinks below the crema. As the cup fills and the surface tension rises, bring the pitcher closer (1–2 cm) and pour with a slightly faster, controlled motion to allow the fine microfoam to rise to the surface and form a thin, velvety layer (approx. 3–5 mm). Aim for a finished volume of about 180–200 ml (espresso plus milk).

Optional latte art: when the cup is nearly full, make small side-to-side wiggles or a central pull to create a simple heart or rosette pattern. Stop pouring and lift to finish the design cleanly.

Serve immediately. A proper flat white has a strong espresso presence, balanced sweetness from milk, and a thin, silky microfoam layer rather than thick foam.