Flat White Coffee Recipe

Steps

1. Preheat a 150–180 ml cup, then empty and dry it.
2. Grind 18 g of coffee and brew 36–40 g double espresso in approximately 25–30 seconds.
3. Steam 110–130 ml of cold milk to 55–60°C, adding only enough air to create thin, glossy microfoam.
4. Swirl the pitcher, then pour from low height so the milk integrates with the espresso and leaves a thin foam layer.
5. Serve immediately while the microfoam is glossy and tightly textured.

Flat White Ingredients

Use 36–40 g double espresso, 110–130 ml steamed milk and a 150–180 ml cup. The milk should have a thin layer of glossy microfoam rather than a deep, dry cap.

How to Make a Flat White

Begin with a balanced double espresso. Steam a small amount of milk with minimal aeration, swirl until it looks like wet paint and pour immediately so milk and coffee stay integrated.

Flat White Coffee Ratio

A practical starting point is one part espresso to roughly three parts steamed milk: 36–40 g espresso with 110–130 ml milk. Cup volume and milk expansion mean the exact finished ratio varies slightly.

This makes the drink more coffee-forward than a latte while remaining smoother than straight espresso.

Best Cup Size

Use a 150–180 ml ceramic cup. A much larger cup requires more milk, shifts the balance towards a latte and makes the espresso flavour less prominent.

How to Steam Flat White Milk

Introduce air only during the first few seconds, then keep the steam wand tip just below the surface to create a rolling vortex. Stop at 55–60°C, tap out any visible bubbles and swirl until the milk is glossy. The Steam Silky Milk lesson covers the technique in detail.

Flat White vs Latte

A Caffè Latte normally uses more milk and a larger cup. A Flat White is smaller, has a higher coffee-to-milk ratio and uses a thinner layer of microfoam.

The Cortado vs Flat White vs Latte guide compares all three by cup size, milk quantity and perceived strength.

Flat White vs Cappuccino

A Cappuccino has a more noticeable foam layer and an airier texture. A Flat White keeps the milk silkier and more integrated with the espresso.

Read Cappuccino vs Flat White for the detailed difference in aeration, texture and caffeine.

Flat White vs Cortado

A Cortado uses roughly equal parts espresso and steamed milk and has very little foam. A Flat White contains more milk, uses fine microfoam and is usually served in a slightly larger cup.

Barista tips

• If the shot tastes sour, grind slightly finer; if bitter, grind coarser.
• Whole milk textures easily, but a barista oat drink can also create suitable microfoam.
• Avoid stretching the milk until it becomes thick or stiff; that texture belongs closer to a dry cappuccino.

Frequently asked questions

What is a Flat White coffee?

A Flat White is a small espresso-and-milk drink made with a double espresso and a thin layer of silky microfoam. It is more coffee-forward than a latte.

What is the ratio for a Flat White?

Start with 36–40 g double espresso and 110–130 ml steamed milk, approximately one part espresso to three parts milk by weight or volume.

Is a Flat White stronger than a latte?

It usually tastes stronger because it contains a similar espresso dose in a smaller drink with less milk. The caffeine may be the same when both use a double shot.

What size cup is used for a Flat White?

A 150–180 ml cup is a practical size. A much larger cup needs more milk and changes the drink towards a latte.

How much foam should a Flat White have?

Only a thin, glossy layer of microfoam should sit at the surface. The milk should remain fluid and integrated rather than forming a thick, dry foam cap.