A FLAT WHITE IS A FAVORITE ESPRESSO-BASED COFFEE, KNOWN FOR ITS SMOOTH TEXTURE AND BALANCED COFFEE-TO-MILK RATIO. ITS ORIGINS ARE DISPUTED BETWEEN AUSTRALIA AND NEW ZEALAND, BUT IT HAS NOW BECOME A FAVORITE IN COFFEE BARS ACROSS THE WORLD.
How do you make a flat white?
The flat white is smaller than a latte and has a more concentrated espresso flavour, complemented by a fine layer of velvety microfoam that provides a creamy finish without reducing the strength of the coffee.
In this guide, you’ll learn how to make a flat white at home, just like you would at your favorite cafe. We’ll cover everything you need, from essential equipment like an espresso machine to the best coffee beans. By following these steps, you’ll be able to create the perfect balance of espresso and steamed milk, creating that signature smooth, rich flavor that defines a great flat white.
What is a flat white?
A modern classic, a flat white consists of espresso coffee and lightly steamed milk that forms a thin layer of microfoam. Unlike a latte or cappuccino, the ratio of a flat white is more balanced and the texture of the milk is much lighter, resulting in a richer coffee flavor and a smoother, velvety consistency.
How much milk is in a flat white?
The proportion of a flat white is approximately 1/3 espresso and 2/3 steamed milk, with a thin layer of microfoam (approximately 0.5 cm). The consistency of the milk is a defining element of a flat white: the desired texture is glossy, with a light microfoam that sits on top of the finished coffee.
Flat White vs Latte
The main difference between a flat white and a latte is the amount of milk and foam. A latte requires a higher milk-to-coffee ratio and a thicker foam layer that fills the top 1cm or so of the cup. The result is a milkier, creamier texture with a lighter coffee flavour, usually served in a 200-260ml cup.
Flat White vs Cappuccino
The texture of the milk is the main difference between a flat white and a cappuccino. A cappuccino is classically a ‘frothy’ coffee, consisting of equal parts espresso, steamed milk and milk foam. The result is a thick, frothy consistency with a milkier flavour, usually served in a 200-260ml cup.
What coffee should I use?
At Slick, a number of coffees are roasted for espressoFor a traditional taste, we recommend a coffee blend for your espresso. Our regular espresso collection has something for everyone – from dark and rich to bold and full-bodied, with notes of chocolate, nuts and sugar, pairing well with milk and non-dairy alternatives for a delicious and balanced cup.
Step-by-step guide
- Prepare the espresso. For guidance on making a delicious and balanced espresso, see our Espresso Brew Guide.
- Pour fresh, quality milk into a clean milk jug until just below the spout.
- Steam the milk, adding just a tiny bit of air to create the microfoam you want for a flat white – usually just a few seconds, depending on the power of your machine.
- Gently tap the milk pitcher on the counter to remove any air bubbles and swirl the milk.
- Pour the milk into the espresso, starting from a small height with the cup at an angle.
- Once the cup is 2/3 full, bring the pitcher closer to the surface and continue pouring – this is where you can practice your latte art.
- The recommended temperature for steaming milk is 60-65 °C. If milk is heated above 70 °C, the taste and consistency will change irreversibly, which can lead to a less good taste. If necessary, use a thermometer to prevent overheating.
