Flat White Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso (medium-fine grind appropriate for 18–36 ml yield). Distribute grounds in the portafilter and tamp evenly with about 30 lb of pressure to create a level puck.

Brew

Lock the portafilter into a preheated espresso machine. Brew a double shot aiming for 36 ml of liquid espresso in about 25–30 seconds. Pour directly into a 6 oz (180 ml) cup so there is space for milk (the final drink volume should be ~180 ml / 6 oz including milk).

Prepare milk pitcher

Pour 120 ml whole cow's milk into a 12–16 oz stainless steel steaming pitcher. Cold milk straight from the fridge is best for texture control.

Steam milk (microfoam)

Purge the steam wand, then submerge the tip just below the surface of the milk. Start steaming: create a small amount of aeration for 3–4 seconds to introduce fine microfoam (you should hear a gentle hissing, not loud splatter). Then fully submerge the wand and continue steaming to heat the milk to 55–60°C (130–140°F). Keep the pitcher slightly tilted and stretch/whirl the milk to integrate foam so the texture is velvety and glossy with very small bubbles.

Finish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl the milk to remove any large bubbles and to polish the microfoam. The milk volume should be slightly increased but still pourable — aim for about 120 ml plus integrated microfoam occupying part of the cup so the total drink equals 180 ml (6 oz).

Combine and serve

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk slowly from about 3–4 cm above the cup to integrate milk and espresso, then lower the pitcher and pour with a steady flow to finish with a thin layer of velvety microfoam on top. Serve immediately.