Flat White Recipe

Preheat and dose

Preheat your espresso machine and cup by running a blank shot or flushing hot water through the group head into the serving cup. Weigh 18 g of freshly ground coffee (medium-fine grind for espresso) and distribute into an 18 g portafilter basket.

Tamp and brew

Level and tamp the coffee evenly with moderate pressure (about 20–30 lbs / 9–13 kg force). Lock the portafilter into the group and start the shot. Aim for a 1:2 ratio by weight — approximately 36–40 ml (or g) espresso yield — in about 25–30 seconds. If using a moka pot, brew a strong concentrated brew (~40 ml) and serve immediately.

Measure milk

Pour 150 ml whole milk into a chilled milk pitcher. The Flat White calls for a smaller volume of microfoam than a latte, so plan for around 150 ml total milk to end up with 120–140 ml after steaming.

Purge and position steam wand

Purge the steam wand for 1–2 seconds to clear condensate. Submerge the tip just below the milk surface and position the pitcher so the wand is slightly off-center to create a gentle whirlpool.

Stretch and texture milk

Start steaming with the tip near the surface for 1–3 seconds to introduce a small amount of air (stretching), then lower the pitcher so the tip is deeper and raise steam pressure to heat the milk. Maintain a steady whirlpool to break large bubbles and produce silky, fine microfoam. Aim for milk temperature of 55–60°C (130–140°F). The finished texture should be velvety and glossy with very small microbubbles.

Polish milk

After steaming, tap the pitcher gently on the counter and swirl the milk to remove any remaining large bubbles and integrate foam into a smooth, glossy liquid. If practicing latte art, pour an extra 20 ml warmed milk into a separate pitcher to help with contrast or reheating if needed.

Pour the espresso into the warmed 150–180 ml serving cup. Hold the milk pitcher a little higher to start and pour a steady stream of milk into the center of the espresso to integrate crema and milk. As the cup fills and the crema lightens, lower the pitcher and bring it close to the surface to allow the microfoam to gently sit on top.

Finish the pour with a small controlled wiggle or lift to create a simple latte-art heart or rosette if desired. The final drink should be about 150–180 ml with a thin, velvety layer of microfoam (about 3–5 mm) on top, and a strong espresso presence — the hallmark of a Flat White.

Serve immediately. Optional: enjoy without sugar to appreciate the espresso-milk balance, or add sweetener to taste.