Ah, the flat white. It’s more than just a coffee; it’s a work of art. A smooth, velvety microfoam seamlessly blended with a rich, bold espresso shot. While you might be used to grabbing one from your favorite café, mastering this brew at home is completely within reach.

Forget what you've heard—a flat white isn't just a small latte. It’s a distinct drink with its own unique character. The key is in the foam: less air, more liquid, creating that signature silky texture.

Ready to impress your friends (and yourself)? Let's get brewing.

What You'll Need

Espresso Machine: This is non-negotiable for a true flat white. An espresso machine will give you the concentrated shot you need.
Fresh Coffee Beans: Use high-quality, freshly roasted beans. The better your beans, the better your espresso.
Milk: Whole milk works best for creating that rich, creamy microfoam. If you prefer a non-dairy option, oat milk is a fantastic choice due to its high fat content.
Milk Jug/Pitcher: A small stainless steel jug is ideal for steaming.
Tamper: To compress your coffee grounds evenly.
Digital Scale: For precision.

Step 1: Dial in Your Espresso

The foundation of a great flat white is a great espresso shot. Here’s how to pull a perfect one:

Grind: Use a fine grind. It should look like powdered sugar or a fine table salt.
Dose: Aim for 18-20 grams of coffee grounds.
Tamp: Tamp the grounds with firm, even pressure. This ensures the water flows consistently through the coffee.
Brew: Pull a shot of about 36-40 grams of liquid espresso in roughly 25-30 seconds. This 1:2 ratio of coffee to espresso is a great starting point for a balanced shot.

Step 2: Master the Milk

This is where the magic happens. The goal is a velvety, glossy texture with no visible bubbles. This is called microfoam.

Pour the Milk: Fill your milk jug just below the spout's base. You’ll be surprised how much the volume expands.
Purge the Steam Wand: Briefly open the steam valve to clear out any condensed water.
Position the Wand: Submerge the tip of the wand just below the surface of the milk, near the side of the pitcher. Angle the jug slightly.
Stretch the Milk: Gently open the steam valve. You should hear a soft, tearing sound, like ripping paper. This is the sound of air being incorporated. Do this for just a few seconds until the volume increases by about 25%.
Texturize: Submerge the wand deeper and hold it at an angle to create a whirlpool effect. This motion breaks down the larger bubbles and creates a smooth, silky texture.
Heat: Continue steaming until the jug is too hot to hold comfortably (around 140-150°F or 60-65°C). Turn off the steam, and immediately remove the jug.
Clean Up: Wipe the steam wand immediately to prevent milk from drying.

Step 3: The Pour

This is the final touch, turning your drink into a beautiful piece of latte art.

Swirl: Gently swirl the milk in the jug to get a uniform, glossy consistency. The texture should look like wet paint.
Integrate: Hold the cup at a slight angle and pour from a height. This allows the milk to flow under the crema, integrating with the espresso. As the cup fills, bring the jug closer to the surface.
Create Art: When the cup is nearly full, bring the spout closer to the surface of the coffee and increase the pour speed slightly to create a design, like a heart or a rosetta.

Pro Tips for the Perfect Flat White

Temperature is Key: Don't overheat your milk. It will scald the milk and ruin the flavor.
Freshness Matters: Always use freshly roasted coffee beans.
Practice Makes Perfect: Don't get discouraged if your first few attempts aren't perfect. This is a skill that takes practice.

There you have it—a café-quality flat white, made by you. So next time you're craving that perfect, velvety brew, you'll know exactly how to make it right in your own kitchen. Enjoy!

Coffee Guide