Flat White Recipe
Make Flat White Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional
Method
Espresso
Preheat and dose
Turn on your espresso machine and allow it to fully heat (group head and portafilter should be up to temperature). Flush the group head for a second to stabilize temperature. Weigh 18 g of espresso beans and grind them fine for espresso (~7-9 on many grinders depending on model).
Tamp and extract
Distribute the ground coffee evenly in a clean, dry portafilter basket, then tamp with ~30 lbs (13 kg) of pressure to create a level puck. Lock the portafilter into the machine and start extraction immediately. Aim for a double shot yield of about 36 g in 25–30 seconds. Extract into a 150–180 ml cup to capture crema.
Milk
Prepare pitcher and wand
Purge the steam wand for 1–2 seconds to remove condensation. Pour 150 ml of cold whole milk into a metal steaming pitcher (size appropriate so milk fills up to about 1/3 of pitcher). Wipe the wand clean and re-purge briefly.
Stretch and steam
Submerge the tip of the steam wand just below the milk surface and position the pitcher so the wand is slightly off-center to create a gentle whirlpool. Turn on steam to introduce a small amount of air for 2–3 seconds (you should hear a light hissing), then submerge the tip slightly deeper to stop adding air and continue steaming to create a velvety microfoam. Aim for final milk temperature of 60–65°C (140–149°F). The milk should have a glossy, paint-like texture with tiny bubbles, not stiff foam.
Texture settling
Turn off the steam, wipe and purge the wand immediately. Swirl and tap the pitcher on the counter to break any larger bubbles and integrate foam into the milk for 5–10 seconds until silky.
Pour
Hold the espresso cup at a slight angle. Begin pouring from a height of about 10 cm (to integrate milk and crema) with a steady, thin stream. As the cup fills and you see a light white base forming, lower the pitcher close to the surface and pour with a slightly faster motion to lay a small circular or heart-shaped milk layer about 1–1.5 cm thick. Aim for a 150–180 ml finished drink where milk-to-espresso ratio highlights espresso but keeps a velvety mouthfeel.
Finishing (Optional)
If desired, stir in 1 tsp sugar or simple syrup evenly into the espresso before pouring milk. Lightly dust the top with a small pinch (¼ tsp) of cocoa powder or cinnamon for garnish. Serve immediately.