Flat White Recipe

Prepare espresso

Dose 18 g of freshly ground fine espresso into a clean, tamped portafilter. Brew a double espresso of approximately 60 ml directly into the serving cup. Aim for a 25-30 second extraction; crema should be present and rich. If using alternative brewing (moka or strong pour-over), make a concentrated 60 ml shot-equivalent.

Steam milk to microfoam

Pour 150 ml of cold whole milk into a chilled stainless-steel pitcher (use the same volume for a barista alternative milk). Purge the steam wand, then submerge just below the surface and introduce a small amount of air for 2–3 seconds to create microfoam. Immediately lower the wand to fully submerge and heat the milk, creating a smooth, velvety texture with very fine bubbles. Heat to 55–65°C (130–150°F) — use a thermometer if available. The milk should have a glossy, paint-like consistency and very thin foam.

Texture check

Tap the pitcher on the counter and swirl to pop any larger bubbles; the milk should look shiny and pour in a steady ribbon. There should be minimal stiff froth — flat white uses thin microfoam rather than thick cappuccino foam.

Pour and finish

Hold the cup with the freshly brewed espresso at a slight angle. Begin pouring the milk from about 6 cm (2–3 inches) above the cup to integrate milk and espresso, then lower the pitcher closer and pour with a steady, controlled motion to lay a 2–4 mm layer of velvety microfoam on top. Aim for a flat, glossy surface with a small amount of latte art if desired. Serve immediately.

Serve the flat white hot in a 160–220 ml cup (commonly 180–200 ml). Adjust milk quantity slightly for larger or smaller cups. For a stronger coffee flavor, use a shorter milk volume or a slightly higher espresso dose. For alternative milks, use 'barista' labeled versions for best microfoam; textures and temperatures may vary.