Flat White Recipe

Prepare equipment and coffee

Warm the cup by rinsing with hot water. Dose 18 g of freshly ground espresso (fine grind) into a clean portafilter and distribute/level the grounds. Tamp with consistent pressure.

Brew

Pull a double espresso shot aiming for about 36 ml of liquid in 25–30 seconds (adjust grind or dose if extraction time is off). If using an alternative (Moka or Aeropress), brew a strong concentrated shot equivalent to ~36 ml.

Pour milk into pitcher

Pour 150 ml of cold whole milk into a chilled milk pitcher (milk should be cold for better microfoam formation).

Stretch and texture milk

Purge the steam wand briefly, then submerge the tip just below the milk surface and turn on steam to create a gentle hissing sound for ~3–5 seconds to introduce air (stretch). After stretching, lower the pitcher slightly to fully submerge the tip and whirlpool the milk to create glossy microfoam. Target milk temperature 55–65°C (130–150°F); use a thermometer or feel the pitcher (stop when it becomes too hot to hold for more than a couple seconds). Aim for a silky, thin microfoam with very small bubbles—not thick froth.

Settle milk

Tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam. The final textured milk should be velvety and pourable, with a thin layer of microfoam on top.

Combine espresso and milk

Pour the freshly pulled espresso into the warmed serving cup. Immediately pour the textured milk into the center of the espresso from a height of ~4–6 cm to begin mixing, then lower the pitcher and bring it close to the surface to lay down a thin, even layer of microfoam. The classic flat white is about 150–180 ml total with a 1–2 mm velvety crema/foam — no thick cap.

Finish and serve

Optional: create a simple latte-art pattern by moving the pitcher gently to form a heart or rosette. Serve immediately while hot.