Ingredients
Equipment
Method
- Brew the Espresso:Brew a single shot of espresso using an espresso machine. If you don’t have one, you can substitute with very strong brewed coffee. The key is a concentrated coffee flavor, just like espresso.Steam the Milk:While the espresso is brewing, steam the milk. A flat white uses velvety steamed milk that is less frothy than a cappuccino but still creamy. Use a milk frother or steam wand to heat the milk to around 140-150°F (60-65°C). You want a smooth, silky texture without too much foam.Pour the Espresso and Milk:Pour the brewed espresso into a cup (typically a 6-8 oz cup). Then, gently pour the steamed milk into the espresso. Unlike a cappuccino, a flat white has a thin layer of microfoam, so aim for a smooth pour with minimal foam on top. The ratio is generally 1 part espresso to 2 parts milk.Optional:You can sweeten your flat white with sugar or flavored syrups if desired. A traditional flat white is typically served without sweeteners to let the coffee flavor shine through.
Notes
For the perfect flat white, use freshly brewed espresso and steam whole milk to around 140-150°F for a smooth, creamy texture with minimal foam. Aim for a 6-8 oz cup to maintain the balance of flavors, and avoid over-frothing the milk to ensure a velvety microfoam. While traditionally unsweetened, you can add sugar or syrups to taste. Practice frothing for the ideal silky consistency, and enjoy this rich, comforting coffee drink!