Flat white
A double espresso with about 120 ml of steamed milk and a thin layer of velvety microfoam. Smaller and stronger than a latte.
Australia and New Zealand · Espresso machine · Hot · Strong
- Coffee
- 18 g
- Milk
- 120 ml
- Ratio
- 1 : 2
- Temperature
- 92–94 °C
- Time
- 5 min
- Caffeine
- About 125 mg
1 : 2, with about 120 ml milk.
Dark roast, fine grind- Microfoam 14 ml
- Steamed milk 115 ml
- Espresso 36 ml
Ingredients
- 18 gGround coffeefine, for espresso
- 120 mlMilkcold, full-fat
Method
Pull a double espresso, 36 g in 25 to 30 seconds, into a warm cup of 160 to 180 ml.
Shot0:28Stretch the milk for only 2 to 3 seconds, then steam it to 55 to 60 °C so the foam stays fine and thin.
Swirl the jug until the milk is glossy, with no visible bubbles.
Pour into the centre from a little height, then bring the jug close to the surface to finish with a flat layer of foam about 5 mm deep.
Tips
- Some cafés use a double ristretto for a sweeter, stronger coffee taste through the milk.
- Tap the jug on the counter and swirl it before pouring; large bubbles mean too much air went in.
About this drink
The flat white came out of cafés in Australia and New Zealand in the 1980s, and both countries claim it. It is a double espresso with steamed milk and a thin layer of fine, velvety microfoam, smaller than a latte, so the coffee flavour stays clear through the milk.
