Flat White
A double shot of espresso under a thin layer of silky microfoam — strong, smooth, and velvety.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 180 ml
- Time
- 8 min
- Vessel
- Flat white cup, 160–200 ml
Ingredients
- 18 g finely ground coffee (double shot)
- 120 ml whole milk
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
Optional
- Milk thermometer
Steps
- Pull a double shot (18 g in, about 36 g out in 25–30 seconds) into a 160 ml cup.
- Steam the milk to 55–60 °C, aiming for a glossy microfoam with no visible bubbles.
- Swirl the pitcher, then pour from low height, finishing with a thin white dot or rosetta.
- Serve immediately — a flat white is best while the foam is still tight.
Tips
- If the shot tastes sour, grind slightly finer; if bitter, grind coarser.
- Whole milk textures best, but oat drink in “barista” versions works well too.
