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
Optional
Method
Espresso
Preheat and dose
Preheat your espresso machine and portafilter by running a blank shot or pouring hot water through the group head. Dry and weigh your portafilter, then dose 18 g of finely ground espresso into the portafilter basket.
Tamp
Distribute the coffee evenly and tamp with approximately 30 lbs (13–15 kg) of pressure to create a level, compact puck. Wipe any loose grounds from the rim.
Brew a double ristretto / short espresso
Lock the portafilter into the group head and start extraction. Aim for 35–40 ml of liquid espresso (a short double or ristretto-style shot) in about 20–30 seconds. The goal is a concentrated, syrupy 1:2 (coffee:brew) ratio or slightly shorter for a classic flat white. Adjust grind if timing is outside target.
Milk
Purge steam wand
Purge the steam wand briefly to remove condensation, then wipe it clean with a damp cloth to avoid water mixing into the milk.
Texture the milk
Submerge the steam wand tip just below the milk surface and position the pitcher so the wand is slightly off-center. Turn on the steam and allow a small amount of air in for 1–2 seconds to introduce microfoam, then submerge wand deeper and create a whirlpool. Heat milk to 55–60°C (130–140°F). You should achieve silky, glossy microfoam with very small bubbles and no large froth.
Polish milk
Turn off the steam, wipe and purge the wand again. Swirl and tap the pitcher on the counter to remove any remaining large bubbles and to integrate the foam into a velvety texture. The milk volume will increase slightly; the texture should be pourable, not stiff.
Assembly
Pour
Pour the brewed espresso into a pre-warmed 5–6 oz (150–180 ml) cup. Begin pouring the milk from about 4–5 cm above the cup to incorporate liquid milk with the espresso, then bring the pitcher closer and pour steadily to allow the microfoam to sit on top. Aim for a final beverage with a thin layer (2–4 mm) of velvety microfoam and a flat white ratio of about 1 part espresso to 2–3 parts milk.
Finish
If desired, add sugar to taste and gently swirl to combine. Optionally create simple latte art by adjusting pour height and motion. Serve immediately while hot.