Flat White Recipe

Inspired by The Arms

Time7m

Serves1

Make Flat White Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and dose
Preheat the portafilter by locking it in and running a short blank shot, or wipe it dry. Grind 18 g of espresso beans to a fine espresso grind (slightly finer than table salt). Distribute evenly in the portafilter basket.
2
Tamp
Use a tamper to press the grounds evenly and firmly, applying about 15–20 kg of pressure to create a level puck. Wipe any loose grounds from the rim of the portafilter.
3
Brew
Lock the portafilter into the machine and start extraction. Aim for a double espresso yield of about 36–40 g in 25–30 seconds (ratio ~1:2). If using a stovetop Moka pot, brew a strong 40–50 ml coffee instead.

4
Prepare and purge steam wand
Purge the steam wand briefly to remove condensation. Fill the steaming pitcher with 150 ml whole milk (roughly one-third full) and optionally pour 20 ml of hot water into the serving cup to preheat it, then discard.
5
Stretch and texture milk
Submerge the steam wand tip just below the surface and turn on steam to introduce a small amount of air for 2–4 seconds to create microfoam — you want very fine, velvety bubbles, not large froth. Then fully submerge the wand and position the pitcher so the milk spins in a controlled whirlpool. Heat until the pitcher reads 60–65°C (140–149°F) or the pitcher becomes too hot to hold for more than a couple seconds. The milk texture should be smooth and glossy with very fine microfoam.
6
Polish milk
Tap the pitcher on the counter and swirl to remove any large bubbles and integrate foam into the milk, producing a milk with a thin, silky texture (microfoam) suitable for pouring latte art.

7
Pour the double espresso into the preheated 150–200 ml cup.
8
Hold the pitcher about 4–5 cm above the cup and begin pouring the milk steadily into the center of the espresso. Lower the pitcher as the cup fills and increase flow slightly to allow a thin layer of microfoam to form on top. Aim for a final drink volume of about 170–200 ml with a 1:3 espresso-to-milk ratio and a velvety mouthfeel.
9
Finish with a gentle wiggle or controlled movement for a simple latte-art heart or leave as a smooth, flat crema with a thin microfoam layer. Serve immediately.