Flat White Recipe
Make Flat White Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Equipment
Method
Espresso
- 1
Preheat and dose
Turn on your espresso machine and allow it to fully heat (usually 10–20 minutes). Preheat the cup by filling it with hot water or placing it on the machine's cup tray. Weigh 18 g of coffee beans and grind to a fine espresso grind (slightly finer than table salt).
- 2
Tamp and extract
Place the ground coffee in a clean, dry portafilter basket, distribute evenly, and tamp with consistent pressure to create a level puck. Insert the portafilter and start extraction aiming for ~25–30 seconds to yield about 40 ml of espresso (adjust grind/time to taste). Remove cup and set aside the crema-topped double shot.
Milk
- 3
Prepare milk and pitcher
Pour 150 ml of cold whole milk into a chilled or room-temperature milk pitcher (use less milk for a smaller cup; a flat white traditionally has a higher coffee-to-milk ratio than a latte). Position a thermometer on the pitcher if using.
- 4
Purge steam wand
Wipe the steam wand with a clean cloth and briefly purge (20–50 ml of steam/water) to remove condensation, using the 20 ml water reserved if needed. This prevents water diluting the milk.
- 5
Texturize milk
Submerge the steam wand tip just below the milk surface and turn on the steam. Lower the pitcher slightly so the tip creates a gentle 'chirping' or rolling sound to introduce fine microfoam. After 3–5 seconds, raise the pitcher to fully submerge the tip to heat the milk. Aim for 55–65°C (130–150°F); if using a thermometer target ~60°C (140°F). The finished milk should be silky and have microfoam (no large bubbles) and a glossy texture. Turn off steam, wipe and purge wand immediately.
- 6
Assembly
- 7
Pour
Empty the preheated cup of hot water and place the extracted espresso in it. Begin pouring the textured milk from about 4–6 cm above the espresso to integrate milk and crema; pour steadily until the cup is about three-quarters full, then lower the pitcher close to the surface to deposit the microfoam and create a thin (2–4 mm) layer of velvety foam atop the drink. Aim for a 1:3 espresso-to-milk ratio by volume; the result should be smoother and less milky than a latte, with espresso pronounced and a thin silky foam.
- 8
Serve
Serve immediately while hot. Optionally create simple latte art (heart or rosette) by controlling pour height and flow. Clean and purge the steam wand again and rinse/clean equipment.