Velvety espresso-based coffee with steamed milk microfoam poured to create a smooth, strong coffee with no frothy cap, claimed as a Kiwi invention.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Grind coffee beans fresh to a fine espresso grind. Dose eighteen grams into the portafilter and tamp evenly.
-
2
Extract a double shot of espresso into a warm ceramic cup, aiming for twenty-five to thirty seconds extraction time.
-
3
Steam milk to 60-65C, creating a thin layer of velvety microfoam with tiny, uniform bubbles. No thick froth.
-
4
Tap the milk jug on the bench and swirl to integrate the microfoam. The milk should look like wet white paint.
-
5
Pour the steamed milk steadily into the espresso from a low height, allowing the crema to fold through.
Did You Know?
New Zealand and Australia have argued for decades over who invented the flat white, but Wellington's cafes claim it was first served there in 1989.
Chef's Notes
Equipment Tips
- espresso machine
- milk jug
- ceramic cup
Garnishing
latte art
Accompaniments
The Story Behind Flat White
The flat white is New Zealand's greatest contribution to global coffee culture. It emerged in the 1980s Wellington cafe scene when Kiwi baristas, dissatisfied with the thick froth of cappuccinos, began steaming milk to a velvety microfoam instead. The result was a stronger, smoother coffee that let the espresso shine through. As Kiwi baristas travelled the world, they took the flat white with them, and it is now served in cafes from London to Tokyo.
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