Flat White Recipe
Make Flat White Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Method
Espresso
Preheat and dose
Preheat the espresso machine and portafilter by running a blank shot or letting hot water run through for 10–20 seconds. Weigh and dose 18 g of freshly roasted coffee beans; grind to a fine espresso consistency (slightly finer than table salt).
Tamp and extract
Distribute grounds evenly in the portafilter, tamp firmly and level with about 30 pounds (13–15 kg) pressure. Lock the portafilter into the group head and start extraction immediately. Aim for a 36–40 ml double shot of espresso in about 25–30 seconds (yield ~36–40 ml). Adjust grind if extraction time is significantly off.
Milk
Prepare pitcher and milk
Pour 150 ml of cold whole milk into a chilled steaming pitcher (prefer a 12–16 oz pitcher for better control). Purge the steam wand for a second to clear condensate.
Texturing the milk
Place the steam wand tip just below the surface of the milk at a slight angle and turn on the steam to introduce small, consistent microfoam for about 3–4 seconds (you should hear a gentle hissing, not a loud screech). Then submerge the wand slightly deeper to spin and heat the milk, creating a whirlpool. Heat until the pitcher feels just shy of too hot to touch (around 55–60°C / 130–140°F). The milk should be velvety with very fine microfoam and total volume increase of about 10–20 ml.
Polishing milk
Turn off steam, wipe the wand immediately with a damp cloth and purge briefly. Swirl the pitcher and tap it on the counter to remove any larger bubbles and to integrate foam into a glossy, paint-like texture suitable for pouring.
Assembly
Combine espresso and milk
Pour the freshly extracted double espresso into a pre-warmed 160–200 ml (5–7 oz) ceramic cup. Hold the milk pitcher a little higher to begin and pour milk into the center to integrate liquid milk and crema. As the cup fills, lower the pitcher and pour more slowly to allow the velvety microfoam to come to the surface, creating a thin (about 3–5 mm) smooth milk layer over the espresso. Aim for a flat, silky surface rather than thick latte art.
Serve
Serve immediately while hot. The ideal flat white has a strong espresso flavor balanced by creamy, textured milk and a thin, even microfoam layer.