A flat white is a beloved espresso-based drink known for its velvety texture and balanced coffee-to-milk ratio. Originating from Australia and New Zealand, it has become a global favorite among coffee aficionados who appreciate a strong espresso flavor softened by silky steamed milk.
In this guide, you’ll learn how to make a flat white at home that rivals your favorite café version. We’ll cover ingredients, equipment, step-by-step instructions, and expert tips.
What Is a Flat White?
A flat white is made with:
- 1–2 shots of espresso (typically a ristretto shot for more intensity)
- Steamed milk (4–5 oz)
- Thin layer of microfoam (no dry foam)
The key difference from a latte or cappuccino is the milk texture and coffee-to-milk ratio. A flat white has a higher coffee concentration and a velvety finish without thick foam.
Equipment You’ll Need
- Espresso machine (or Moka Pot/AeroPress for strong coffee)
- Steam wand or milk frother
- Milk pitcher (for swirling and pouring)
- Digital scale and thermometer (optional, for accuracy)
Ingredients
- Fresh espresso coffee beans
- Filtered water
- Milk (whole milk recommended for best texture)
Step-by-Step: How to Make a Flat White
Step 1: Pull a Ristretto Shot (or Espresso)
A ristretto shot is shorter and more concentrated than a standard espresso.
To brew:
- Grind 18g of coffee
- Extract about 25–30g of liquid in 20–25 seconds
If your machine doesn’t allow ristretto, a double espresso shot works well too.
Step 2: Steam Your Milk
The perfect flat white milk is steamed to create microfoam—smooth, glossy milk with tiny, uniform bubbles.
With a steam wand:
- Start with cold whole milk in a stainless pitcher (fill ⅓)
- Position the steam tip just under the surface
- Stretch milk for 1–2 seconds (to introduce air)
- Submerge deeper and heat to 130–140°F (55–60°C)
- Swirl and tap to remove bubbles
Without a steam wand:
- Heat milk to desired temperature
- Froth with a manual frother or French press until smooth
Step 3: Pour with Precision
- Pour espresso into a warmed cup
- Swirl milk and begin pouring slowly
- As the cup fills, bring pitcher closer and pour faster to create a flat, velvety top
Aim for minimal foam—just a thin, silky layer.
Milk Matters: Best Types for Flat Whites
- Whole milk: Ideal for rich taste and stable microfoam
- Oat milk (barista blend): Best plant-based alternative
- 2% milk: Froths well, slightly less creamy
Tips for a Perfect Flat White
- Use freshly roasted beans for bold flavor
- Preheat your cup to maintain temperature
- Don’t over-froth the milk—aim for microfoam, not big bubbles
- Practice your pour to achieve that seamless texture
Common Mistakes to Avoid
- Too much foam: Makes it more like a cappuccino
- Overheating milk: Scalds and flattens texture
- Incorrect coffee ratio: Leads to weak or overpowering taste
Optional Flavor Variations
Though traditionally served plain, you can customize your flat white with:
- A drop of vanilla or caramel syrup
- A sprinkle of cinnamon or cocoa on top
- Iced version: Pour over cold espresso with cold frothed milk
Flat White vs. Similar Drinks
| Drink | Espresso | Milk | Foam Level |
|---|---|---|---|
| Flat White | Double | 4 oz | Thin microfoam |
| Latte | Double | 6–8 oz | More foam |
| Cappuccino | Double | 4 oz | Thick foam |
Final Thoughts: Small Cup, Big Flavor
A flat white is a beautiful balance of espresso strength and creamy milk texture. Mastering this drink at home not only elevates your coffee game but also gives you a true appreciation for the art of milk frothing and espresso extraction.
With a little practice and the right technique, you can create a delicious flat white that rivals any café. Brew, steam, pour, and savor each luxurious sip!