Flat White Recipe

Warm and dose

Turn on your espresso machine to fully heat (group head and portafilter). Preheat the portafilter by locking it in and running a blank shot or by filling it with hot water, then dry. Weigh 18 g of freshly ground coffee on a digital scale; grind to a fine espresso setting (similar to table salt).

Tamp and brew

Distribute the ground coffee evenly in the portafilter, then tamp with consistent, level pressure (~30 pounds/14 kg). Wipe the rim. Lock the portafilter into the group head and start the shot. Aim for a 1:2 brew ratio (18 g in -> ~36 g espresso out) in about 25–30 seconds. The result should be ~36 ml (g) of rich espresso with a golden crema. If using a double shot basket, adjust dose and yield accordingly.

Prepare milk

Pour 150 ml whole milk into a chilled 200–300 ml milk pitcher. Cold milk yields better texture when steaming.

Steam milk

Purge the steam wand briefly to remove condensate. Submerge the tip just below the surface of the milk and start steaming to introduce a small, steady amount of microfoam (a gentle hissing sound). After 3–5 seconds, lower the pitcher slightly so the tip is deeper to heat without creating more foam. Aim for silky microfoam with tiny bubbles and a glossy texture. Heat to 55–65°C (130–150°F); if you don't have a thermometer, stop when the pitcher is too hot to comfortably hold for more than a couple of seconds.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter to remove larger bubbles and swirl to integrate foam and liquid milk into a velvety, paint-like texture suitable for pouring.

Combine

Pour the finished espresso into a pre-warmed 160–180 ml cup (if you pulled into a separate shot glass, transfer now). Start pouring the steamed milk from about 3–4 cm above the cup to sink the liquid milk beneath the crema, then move the pitcher closer and slightly wiggle to create a small latte-art pattern if desired. The final drink should have a thin layer of microfoam (about 3–5 mm) over the espresso — characteristic of a flat white.

Serve immediately while hot. A flat white is intended to be stronger and milkier than a macchiato but has less foam than a cappuccino. Enjoy as is; no sugar or syrups are required, but add to taste if desired.