Flat White Recipe

Prepare and pull espresso

Dose 18 g of freshly ground espresso into a clean portafilter, distribute and tamp evenly. Lock into the machine and pull a double shot aiming for about 25–35 seconds extraction and 25–30 ml of liquid per shot; for a flat white target ~30 ml of espresso. If using a Moka pot or other method, brew a strong concentrated 30–40 ml coffee and keep hot.

Steam and texture milk

Pour 150 ml whole milk into a chilled metal pitcher. Purge the steam wand briefly, then position the tip just below the surface and start steaming to introduce a small amount of microfoam. Lower the pitcher slightly to submerge the tip once foam appears to create velvety texture. Maintain an angle to create a whirlpool until the milk reaches 55–60°C (130–140°F) or feels hot to the touch (use thermometer if available). Aim for silky, fine microfoam with very small bubbles, not thick foam.

Settle milk

Tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam into the milk so the texture is glossy and pourable.

Combine espresso and milk

Pour the freshly pulled espresso into a warmed 6–8 oz cup. Immediately pour the textured milk into the center of the espresso with a steady stream from about 3–4 cm above the cup. As the cup fills and the crema breaks, lower the pitcher closer and use subtle wrist movement to create a smooth, even layer of microfoam across the top. Total liquid in cup should be about 180–200 ml (including crema).

Optional latte art

If desired, finish with a simple heart or rosette by increasing the pour flow briefly at the end and then a quick pull-through motion. Serve right away.

Clean steam wand and wipe portafilter. Serve the flat white immediately while hot. Adjust milk quantity or espresso strength in future brews to suit taste.