🇳🇿 New Zealander Cuisine

Flat White

Flat White Coffee

Prep Time 10 min
Servings 1
Difficulty Medium
Calories 114 kcal

Velvety espresso-based coffee with steamed milk microfoam poured to create a smooth, strong coffee with no frothy cap, claimed as a Kiwi invention.

Ingredients

Instructions

  1. 1 Grind coffee beans fresh to a fine espresso grind. Dose eighteen grams into the portafilter and tamp evenly.
  2. 2 Extract a double shot of espresso into a warm ceramic cup, aiming for twenty-five to thirty seconds extraction time.
  3. 3 Steam milk to 60-65C, creating a thin layer of velvety microfoam with tiny, uniform bubbles. No thick froth.
  4. 4 Tap the milk jug on the bench and swirl to integrate the microfoam. The milk should look like wet white paint.
  5. 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.