Recipe

Flat White

Antipodean classic — small, strong, dense microfoam.

Ingredients

Espresso

36 g (often ristretto)

Milk

120 ml, paint-thin foam

Cup

150–160 ml tulip

Equipment

• Espresso machine + steam wand
• Milk pitcher (350 ml)
• 150–160 ml tulip cup, pre-warmed

Step-by-step method

1. 1

   Pre-warm a 150–160 ml tulip cup.

2. 2

   Pull a double ristretto: 18 g in, ~30 g out in 25–28 sec. The shorter shot keeps the drink intensely concentrated under the smaller milk volume.

3. 3

   Pour 150 ml of cold whole milk into a cold 350 ml pitcher.

4. 4

   Purge wand. Position tip just under the surface and open steam.

5. 5

   Stretch for only 1–2 sec — a flat white wants almost no foam, just a glossy paint-thin layer (3–5 mm).

6. 6

   Submerge wand and heat to ~60 °C with a strong whirlpool to keep texture absolutely smooth.

7. 7

   Close steam, wipe and purge.

8. 8

   Tap and swirl until the milk is uniformly glossy with zero visible bubbles. If you see bubbles, you over-stretched — start over.

9. 9

   Pour from 5 cm above to combine, then drop close to the surface and pour into the center to float a small white dot or rosetta.

10. 10

    Drink immediately — flat whites are at their best within 60 seconds of pouring.