Flat White Recipe

Preheat and prep portafilter

Preheat your cup and portafilter by rinsing with hot water. Wipe dry. This helps maintain brewing temperature.

Dose and tamp

Dose 18 g of freshly ground espresso into the portafilter. Distribute the grounds evenly and tamp firmly and level to create a uniform puck.

Brew espresso

Brew a double espresso aiming for ~36 ml of liquid (yield) in about 25–30 seconds. Adjust grind and dose to hit this extraction time and yield. Pour the espresso into the warmed cup.

Prepare milk for steaming

Pour 150 ml whole milk into a chilled metal steaming pitcher (use more if practicing latte art). Keep the milk cold until ready to steam.

Steam to microfoam

Purge the steam wand, then position it just below the surface of the milk. Start steaming to introduce a small amount of air (0–2 seconds) then submerge the wand to create a whirlpool. Aim for silky microfoam with very small bubbles. Heat milk to 60–65°C (140–149°F) — use a thermometer or stop when pitcher becomes too hot to hold (~55–65°C). The milk volume should increase slightly; microfoam should be velvety rather than thick foam.

Texture and incorporate

Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into the milk. You want a smooth, glossy milk with a thin layer of microfoam (about 10–20 ml).

Pour and finish

Hold the cup with the espresso at a slight angle. Start pouring milk from ~4–5 cm above the cup to break through the crema, then move closer and pour steadily to build a flat white’s characteristic velvety surface. Aim for a 1:3 ratio of espresso to milk (about 36 ml espresso to ~150 ml milk), finishing with a thin, even layer of microfoam. Optionally create simple latte art. Serve immediately.

Clean steam wand promptly after steaming by wiping with a damp cloth and purging. Serve the flat white in a 150–180 ml cup. Enjoy while hot.