Flat White Recipe

Dose and distribute

Weigh 18 g of fresh coffee and grind to a fine espresso grind. Distribute the grounds evenly in the portafilter to avoid channeling.

Tamp

Using a tamper, apply firm, level pressure to the coffee to create an even puck. Wipe any loose grounds from the rim.

Preheat and pull shot

Lock the portafilter into a preheated espresso machine. Start extraction and aim for about 36 ml of espresso in 25–30 seconds (yield ratio ~1:2). If using a stovetop espresso maker, brew a strong 30–40 ml shot.

Set the pulled espresso aside in the pre-warmed cup while you steam the milk. Extraction should produce a rich crema on top.

Prepare milk

Pour 150 ml cold whole milk into a chilled milk pitcher. If you plan to texture slightly more milk for latte art or a larger cup, include the optional extra 30 ml.

Position steam wand

Purge the steam wand briefly to remove water. Submerge the tip just below the milk surface at a slight angle and turn the steam on to full power.

Stretch and heat

Lower the pitcher slightly so the wand tip is at the surface for 2–4 seconds to introduce a little air (a gentle hissing sound). Then raise the pitcher so the tip is just below the surface to create a smooth, velvety microfoam. Keep the pitcher at an angle to create a whirlpool. Heat until the milk reaches 55–65°C (130–150°F) — typically 20–40 seconds depending on steam pressure. If using a thermometer, stop at 60°C (140°F).

Polish

Turn off the steam before removing the wand. Wipe and purge the wand. Knock the pitcher lightly on a counter and swirl the milk to remove larger bubbles and to integrate foam into a glossy, paint-like texture.

The target is a silky, thin microfoam with small bubbles and a slightly glossy sheen — not thick froth.

Pour

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 4–5 cm above the cup to integrate milk and coffee, pouring steadily until the cup is about three-quarters full. When the cup is nearly full, lower the pitcher closer to the surface and pour with a controlled, thinner stream to create a small central pour (for a flat white, aim for a thin velvety top rather than big latte art).

Finish

Stop pouring when the cup is full and the surface shows a smooth, velvety layer about 3–5 mm thick. Serve immediately.

Optional: use the final gentle wiggle or a short draw through the center to create a simple rosette or heart, but keep the milk layer thin — a flat white should have a higher coffee-to-milk ratio than a latte.