📝 About This Recipe
Originating from the vibrant coffee cultures of Australia and New Zealand, the Flat White is the ultimate expression of espresso craftsmanship. It strikes a sophisticated balance between a double shot of rich, nutty espresso and 'microfoam' milk that is steamed to a liquid-silk consistency. Unlike a latte or cappuccino, this drink focuses on a high coffee-to-milk ratio, delivering a bold caffeine punch with a luxurious, velvety mouthfeel.
🥗 Ingredients
The Espresso Base
- 18-20 grams Freshly Roasted Coffee Beans (Medium-dark roast with chocolatey or nutty profiles preferred)
- 36-40 grams Filtered Water (Heated to 195°F–205°F (90°C–96°C) within the machine)
The Dairy Element
- 5-6 ounces Whole Milk (Cold, straight from the refrigerator for better aeration)
Equipment & Finishing
- 1 piece Ceramic Tulip Cup (6 oz capacity, pre-warmed)
- 1 piece Stainless Steel Milk Pitcher (12 oz size for optimal vortex control)
👨🍳 Instructions
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1
Pre-warm your ceramic tulip cup by filling it with hot water; a warm cup preserves the delicate temperature and crema of the espresso.
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2
Grind 18-20 grams of fresh coffee beans to a fine, salt-like consistency directly into your portafilter.
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3
Distribute the grounds evenly and apply a firm, level tamp of approximately 30 lbs of pressure to ensure even water extraction.
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4
Purge your espresso group head for 2 seconds to remove any old grounds and stabilize the temperature.
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5
Lock the portafilter into the machine and immediately begin the extraction to prevent the heat from scorching the dry grounds.
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6
Pull a double ristretto or a short double espresso, aiming for 36-40 grams of liquid in 25-30 seconds; the flow should look like warm honey.
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7
While the espresso pulls, pour 5-6 oz of cold whole milk into your stainless steel pitcher, filling to just below the start of the spout.
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8
Purge the steam wand to remove condensation, then submerge the tip 0.5 cm below the milk surface at a slight angle.
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9
Turn the steam on full and 'stretch' the milk for only 2-3 seconds—you should hear a few gentle 'paper-tearing' sounds to create micro-bubbles.
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10
Lower the wand slightly deeper to create a 'vortex' or whirlpool effect, which integrates the air into the milk until the pitcher is almost too hot to touch (140°F-150°F).
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11
Tap the pitcher on the counter and swirl it vigorously; the milk should look like wet, glossy paint with no visible bubbles.
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12
Discard the warming water from your cup and swirl the espresso to break the surface tension.
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13
Start your pour from a height of 3 inches, aiming for the center of the espresso to pierce the crema and mix the liquids.
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14
As the cup reaches 3/4 full, lower the pitcher spout close to the surface and increase the pour speed to lay a thin layer of white microfoam on top.
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15
Finish with a steady draw-through to create a simple heart or a classic 'flat' white dot, ensuring the foam layer is no more than 0.5 cm thick.
💡 Chef's Tips
Always use fresh, whole milk as the protein and fat content are essential for achieving that signature silky microfoam. If you see large bubbles, tap the pitcher firmly on the counter and swirl until the surface is reflective and smooth. Do not overheat the milk; exceeding 160°F will scald the lactose and destroy the natural sweetness of the dairy. Clean and purge your steam wand immediately after every use to prevent milk buildup and maintain hygiene. For the best flavor, use beans that have been roasted within the last 7 to 21 days.
🍽️ Serving Suggestions
Serve alongside a buttery, toasted sourdough slice with salted butter. Pairs beautifully with a classic almond biscotti for a textural contrast. Enjoy with a small glass of sparkling water on the side to cleanse the palate between sips. Accompany with a piece of high-quality dark chocolate (70% cocoa) to enhance the espresso's depth. A warm, flaky croissant is the traditional breakfast companion for this velvety drink.