A velvety double espresso topped with silky microfoam steamed milk, creating a smooth, strong coffee with a thin layer of creamy texture.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Pull a double ristretto shot (shorter, more concentrated extraction) into a preheated 150-180ml ceramic cup.
-
2
Steam milk to 60-65°C, creating a thin layer of microfoam — velvety and glossy, not frothy.
-
3
Tap the pitcher on the bench and swirl to integrate the foam into the milk.
-
4
Pour the milk from a low height directly into the espresso, tilting the cup slightly.
-
5
Finish with a thin, even layer of microfoam across the surface. No latte art mountains — the flat white should be flat.
Did You Know?
Both Australia and New Zealand claim to have invented the flat white, creating a friendly trans-Tasman rivalry that has never been settled.
Chef's Notes
Equipment Tips
- espresso machine
- milk steaming pitcher
- ceramic cup
Garnishing
none
Accompaniments
The Story Behind Flat White
The flat white emerged in 1980s Australian and New Zealand coffee culture as a response to the frothy cappuccino. Sydneysiders and Melburnians wanted a stronger, smoother milk coffee without the foam dome. As Australian baristas migrated to London and New York, they brought the flat white worldwide, and it was added to Starbucks menus globally in 2015.
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