Flat White Recipe

Preheat and dose

Preheat your espresso machine and cup. Grind 18 g of coffee to a fine espresso grind (similar to table salt). Distribute grounds evenly in the portafilter and tamp with 20–30 lb (9–14 kg) pressure to create a flat, even puck.

Pull the shot

Lock the portafilter in and start the extraction. Aim for a 25–30 second extraction yielding about 30 ml of espresso (adjust grind/dose to hit time and yield). The shot should have a rich crema and balanced flavor.

Prepare the pitcher

Pour 150 ml cold whole milk into a chilled 200–300 ml milk pitcher. If using a barista alternative milk, use the same volume but expect slightly different steaming behavior.

Purge and position steam wand

Purge the steam wand briefly to remove condensate. Position the tip just beneath the milk surface at a slight angle so it introduces a little air for 1–2 seconds only (you want microfoam, not big bubbles).

Stretch and whirl

After the initial 1–2 seconds of air, submerge the tip just below the surface and lower the pitcher slightly so steam creates a whirlpool. Keep the wand near the side to create spinning motion; this integrates tiny bubbles into silky microfoam.

Heat to temperature

Continue steaming until the pitcher exterior becomes too hot to comfortably touch (about 60–65°C / 140–150°F). Use a thermometer if available and stop at 60–65°C for optimal sweetness and texture. The milk should be glossy and velvety with fine microfoam and no large bubbles.

Polish milk

Tap the pitcher on the counter once and swirl the milk to eliminate any remaining larger bubbles and to integrate foam into a smooth, pourable texture.

Pour the milk over espresso

Pour the espresso into your cup if not already in. Begin pouring the steamed milk from about 3–4 cm (1–1.5 in) above the cup to allow the liquid milk to integrate with the espresso. Once the cup is roughly half full, lower the pitcher closer and pour with gentler motion to allow the microfoam to form a velvety layer. Aim for a thin, even layer of microfoam (~5 mm) on top rather than thick foam.

Finish and serve

If you wish, finish with simple latte art (a small rosette or heart). Serve immediately while hot. A proper flat white typically fills a 150–180 ml cup and has a 1:3 espresso-to-milk ratio with a silky microfoam layer.

Purge the steam wand again and wipe it with a clean, damp cloth. Knock out the used puck, rinse the portafilter and milk pitcher, and wipe down surfaces.