Flat White Recipe

Preheat and dose

Turn on the espresso machine and allow it to reach brewing temperature. Run hot water through the group head and portafilter to preheat both. Weigh 18 g of freshly ground espresso into the portafilter basket; distribute evenly and tamp with a firm, level pressure.

Pull the shot

Lock the portafilter into the group. Place a shot glass or cup on the scale under the spout. Start the extraction and aim for about 36–40 ml (a double shot) in 25–30 seconds. Adjust grind if extraction time is too short or long. Set the extracted espresso aside in the cup you will serve in.

Prepare milk

Pour 160 ml of cold 2% milk into a chilled 200–300 ml steaming pitcher. Cold milk gives you more time to texture properly.

Steam milk

Purge the steam wand briefly to remove condensation. Submerge the wand tip just below the milk surface and start steaming. Keep the pitcher positioned so the wand creates a gentle whirlpool. For a flat white you want microfoam — very fine, velvety milk with little visible froth. Introduce minimal air (2–3 seconds) by keeping the wand near the surface, then submerge slightly to continue heating. Stop steaming when milk reaches about 55–60°C (130–140°F). Avoid large bubbles.

Polish milk

Swirl and tap the pitcher on the counter to break any remaining larger bubbles and integrate foam. The milk should be glossy and pourable, not stiff.

Swirl the cup with the pulled espresso to settle crema if needed. Hold the cup at a slight angle. Begin pouring the steamed milk from about 4–5 cm above the cup to integrate milk and espresso, then lower the pitcher to about 1–2 cm and pour with a steady, controlled motion to create a thin (about 0.5 cm) layer of microfoam on top. Aim for a 1:2 ratio of espresso to milk by volume: roughly 36–40 ml espresso to ~160 ml milk yields a 150–180 ml finished drink (small flat white). Finish with a simple heart or disk if desired.

Serve immediately while hot.