Flat White Recipe

Prepare and dial in grind

Weigh 18 g of fresh espresso beans. Grind to a fine espresso grind. The grind should allow a 40 ml espresso (single ristretto-style yield) to extract in about 25–30 seconds once tamped and locked into the portafilter.

Purge the group head and run a short burst of water through the portafilter basket to preheat it. Dose the 18 g of ground coffee into the portafilter, distribute evenly, and tamp with consistent pressure to create a flat, level puck.

Lock the portafilter into the machine and start extraction. Aim for a 40 ml shot in 25–30 seconds. The resulting espresso should have a rich crema and a syrupy body. Pour the espresso into a 150–180 ml cup and set aside while steaming milk.

Prepare pitcher and steam wand

Pour 150 ml of cold whole milk into a chilled 150–300 ml milk pitcher. Purge the steam wand briefly to remove condensation; wipe it clean with a damp cloth.

Stretch and texture milk

Position the steam wand tip just below the surface of the milk and open the steam to introduce air for 2–4 seconds — you want a small amount of microfoam, not large bubbles. After initial stretching, submerge the wand slightly deeper and angle the pitcher to create a whirlpool. Continue steaming until the pitcher feels warm to the touch and the milk reaches about 60–65°C (140–149°F), or 55–60°C (131–140°F) if you prefer cooler service. The milk should be glossy, velvety, with very fine microfoam roughly the consistency of wet paint.

Purge and polish

Purge the steam wand again, wipe it clean immediately, and knock off any milk droplets. Tap the pitcher gently on the counter and swirl the milk to remove larger bubbles and polish the texture. The milk should pour smoothly and form a thin ribbon.

Hold the cup with the espresso at a slight angle. Begin pouring the textured milk from about 6–8 cm above the cup to incorporate milk and crema — pour steadily so the espresso and milk mix, creating a uniform color with a thin film of microfoam on top.

As the cup fills (final third), lower the pitcher closer to the surface (about 1–3 cm) and pour with a slightly faster, controlled motion to allow a small amount of velvety microfoam to sit on top and, if desired, create basic latte art (a small heart or rosette). A proper flat white has a 1:3 to 1:4 ratio of espresso to milk and a thin, silky microfoam layer rather than thick froth.

Serve immediately while hot. Enjoy the flat white at about 60–65°C (140–149°F).