Flat White Recipe

Dose and tamp

Weigh 18 g of freshly ground espresso (medium-fine grind suitable for your machine). Distribute evenly in the portafilter and tamp with consistent pressure to create a level puck.

Brew

Lock the portafilter into the espresso machine and start extraction. Aim for approximately 30–40 seconds total extraction time to yield about 36 ml of espresso (a double ristretto-style shot). Adjust grind or dose slightly if extraction is too fast or slow.

Pour and purge steam wand

Pour 150 ml cold whole milk into a chilled 12–16 oz (350–450 ml) pitcher. Purge the steam wand briefly to remove condensation before steaming.

Steam to microfoam

Submerge the steam wand tip just below the milk surface and turn on steam to create a gentle whirlpool while introducing a small amount of air for 1–2 seconds to create fine microfoam. Then fully submerge the wand to heat the milk to 55–65°C (130–150°F). Aim for a velvety, glossy microfoam with tiny bubbles. The final amount of microfoam (about 30 ml) should be integrated rather than thick froth.

Polish milk

After steaming, tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into the milk for a silky texture. Keep the milk in the pitcher, ready for pouring.

Preheat cup

If desired, rinse or warm a 5–6 oz (150–180 ml) ceramic cup with hot water and discard the water. This helps maintain temperature.

Pour milk over espresso

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 2–3 inches (5–7 cm) above the cup to integrate milk and espresso, then bring the pitcher closer and pour more steadily to allow the microfoam to sit on top. Aim for a 1:3 espresso-to-milk ratio (about 36 ml espresso to ~180 ml milk+foam combined) so the final volume fills the 5–6 oz cup and the surface has a thin layer of silky microfoam. If you wish, finish with a simple latte-art pattern.

Serve

Optionally add sugar or dust lightly with cocoa or cinnamon to taste. Serve immediately while hot.