Flat White Recipe

Before you start

A flat white is a short, strong milk coffee built on a double espresso or double ristretto with a small amount of steamed milk and a very thin layer of microfoam. It is usually served in a cup of about 150 to 180 ml, so the coffee to milk ratio is higher than in a latte and the espresso flavor comes through clearly. The name refers to the flat, smooth surface rather than a foam dome.

The defining skill is microfoam: milk stretched just slightly, then spun until it is glossy and has no visible bubbles. The foam layer should be only about 5 mm deep, so the drink feels silky rather than airy. A ristretto, a shorter shot pulled with the same dose, gives a sweeter, more concentrated base that many cafés prefer for this drink.

Ingredients

• 18 g finely ground espresso coffee — for a double ristretto of about 30 g, or a double espresso of 36 g
• 130 ml (about 4½ oz) cold whole milk — you will pour about 110 ml

Method

1. Warm the cup with hot water. A small drink cools quickly, so a hot cup matters more here than in a large latte.
2. Pull a double ristretto: use 18 g of coffee and stop the shot at about 30 g of liquid, in roughly 20 to 25 seconds. A standard 36 g double works too. Pour it into the emptied cup.
3. Pour cold milk into the pitcher. Place the steam tip just under the surface and stretch for only 2 to 3 seconds, so the milk grows by about 10 to 20 percent.
4. Submerge the tip slightly deeper and spin the milk until it reaches about 55 to 60°C (130 to 140°F). A slightly cooler temperature keeps it sweet and smooth.
5. Tap and swirl the pitcher until the surface looks like glossy paint with no visible bubbles.
6. Pour from close to the cup in a steady stream so the microfoam blends into the espresso and leaves a thin, flat layer on top. A simple heart or tulip pattern is a good sign the texture is right.

Tips for success

• Steam a little more milk than you need. A small amount left in the pitcher makes it easier to pour smoothly.
• If you want more coffee flavor, use a ristretto. If you want the drink a little gentler, pull a full double espresso.
• Wipe and purge the steam wand right after every use so dried milk does not affect the next drink.

Substitutions

Whole milk

Barista-style oat or soy milk can make good microfoam. Keep it a little cooler, around 55°C (130°F), to avoid separation.

Double ristretto

A double espresso gives a slightly more bitter, larger base. Adjust the milk to keep the cup small.

Variations

Iced flat white

Pour a double ristretto over ice and add about 100 ml cold whole milk. Stir briefly.

Single-origin flat white

Use a fruity, light-roast single-origin espresso to show off its flavor against the small amount of milk.

Troubleshooting

The drink has a thick foam cap

Too much air went in. Stretch for just 2 to 3 seconds and then keep the tip submerged.

It tastes like a weak latte

Too much milk or too large a cup. Use a 150 to 180 ml cup and pour only about 110 ml of milk.

The surface has big bubbles

The milk was not spun long enough. Create a steady whirlpool and tap and swirl the pitcher before pouring.

Storage

Drink right away; the microfoam separates as it cools. Keep milk refrigerated at 40°F (4°C) or below, and steam fresh milk for each drink.

Safety notes

Contains caffeine from a double ristretto or espresso. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults, though sensitivity varies. Let the drink cool briefly to avoid scalding.