How To Make a Flat White: A Step-by-Step Guide
A Flat White is a creamy espresso-based drink with a 1:2 ratio of espresso and milk. Unlike cappuccino and lattes, a Flat White doesn’t have a thick, dry foam layer at the top. Instead, it features a velvety microfoam that blends seamlessly with the espresso.
The exact origins of the Flat White isn’t entirely known, with both Australia and New Zealand claiming to have invented it in the 1980s. Regardless of its origins, it has become a global favorite thanks to its smooth texture and rich espresso flavor.
Here, you’ll learn how to make a Flat White in the comfort of your home. If you don’t have an espresso machine or steam wand, don’t worry—we’ll share some simple tips to help you achieve a similar result with basic kitchen tools.
What Makes a Flat White?
A Flat White consists of two main components: espresso and steamed milk.
- Espresso: A concentrated coffee beverage made by forcing high-pressure water through ground coffee. Traditionally, a flat white is made with two shots of espresso.
- Steamed milk: Warm milk heated and aerated with a steam wand, resulting in a smooth, velvety texture with tiny air bubbles known as microfoam.
A Flat White typically has an espresso-to-milk ratio of 1:2, with the espresso being ⅓ of the drink and the steamed milk being ⅔ of the drink.
How to Make Flat White At Home
Making a Flat White at home is pretty straightforward. It’s typically made with an espresso machine and a steam wand, but if you don’t have either equipment, there are some alternative methods that can produce a drink nearly as good as an espresso machine.
Whatever method you choose, you’ll want to use high-quality coffee (preferably freshly ground) and milk.
You can use whatever milk you like, whether it be cow’s milk or plant-based milk. However, cow’s milk—particularly full-fat cow’s milk—produces the best microfoam due to its protein and fat content.
If you want to use plant-based milk, look for a ‘Barista Edition’ brand because they foam much better than the regular kind.
With that said, let’s get to making a perfect Flat White:
Step 1: Pull Your Espresso Shots
As with most coffee drinks, the first step to making flat white is to pull your espresso shot.
Flat white is usually made with double-shot espresso. You can do a single shot too if that’s what you prefer but it won’t taste as rich.
If you don’t have an espresso maker, you can use a stovetop pot to make espresso-like coffee.
Fill the bottom chamber with water up to the valve, then add finely ground coffee to the filter basket. Assemble the pot and place it over medium heat. As the heat builds up, hot water pushes upward through the coffee grounds and extracts a strong, espresso-like brew.
Once the top chamber fills with coffee and you hear a hissing sound, remove it from heat to prevent over-extraction. Pour 60ml (2oz) of the brewed coffee into your cup. Congrats—now you have a rich, concentrated espresso base for your flat white!
Step 2: Steam Your Milk
Submerge the steam wand just below the surface and heat the milk until it reaches 125°F to 130°F or until the jug is hot to the touch. Then, tap the bottom of the pitcher on a counter until all the bubbles disappear. You can also use a spoon to push the micro-bubbles to the bottom of the pitcher. You want the milk to look thick and glossy.
If you don’t have a steam wand, pour the milk into a small saucepan and whisk it using a handheld whisk over low heat. Continue whisking until it reaches 125°F and has a smooth, frothy texture. Then, remove it from the heat and swirl the milk to remove large bubbles.
You can also use a French press. Simply pump the plunger up and down until the milk becomes silky and slightly aerated.
Step 3: Combine the Espresso and Steamed Milk
The final step is the simplest but also the easiest to mess up. Follow these instructions carefully.
Pour your espresso onto a ceramic cup, then tilt it at a 45-degree angle. Hold the steaming pitcher about 5 to 6 inches above the cup and pour the milk into the center of the espresso in a slow, steady stream.
As the cup fills, gradually lower the pitcher to about 1 inch above the surface to allow the microfoam to blend smoothly. The result should be an evenly blended flat white coffee with a velvety consistency.
Frequently Asked Questions
What’s the difference between a cappuccino and a flat white?
Cappuccino has a ratio of 1:1:1, featuring ⅓ espresso, ⅓ steamed milk, and ⅓ foam. Meanwhile, a Flat White has a ratio of 1:2—⅓ espresso and ⅔ milk. A Flat White does have foam but it’s very thin, called a microfoam.
How many ml is a flat white cup?
Traditionally, a Flat White is smaller than a cappuccino or a latte. It’s served in 5 to 6-ounce cups, or around 160 ml.
What’s the difference between a cortado and a flat white?
A Cortado and a Flat White differ in ratio and texture.
A Cortado has a 1:1 ratio of coffee and milk and a near-non-existent amount of foam. On the other hand, a Flat White has a 1:2 ratio of coffee and milk and silky microfoam for a creamier texture.
Cortado is stronger in flavor than flat white due to the lower ratio of milk.
Why are Flat Whites more expensive than other coffees?
Although flat whites don’t cost more to make than other coffees, they’re slightly more expensive because they take more skill to perfect.
Unlike drinks like lattes and cappuccinos, where thick foam is easier to create, a flat white needs precisely steamed milk with smooth microfoam that blends perfectly with the espresso.
What’s a dirty Flat White?
Dirty flat white is a variation of the traditional flat white. Instead of pouring milk into the coffee, dirty flat white is made by pouring espresso into the milk to create a layered ‘dirty’ effect.
