Classic Coffee Drinks
Classic Flat White
Quick answer
The method aims for smooth milk with little thick froth. Fine bubbles make the milk glossy and help it blend with espresso; large bubbles create a dry cap that changes the drink. Keep the pitcher moving while steaming and swirl it gently before pouring.
Key takeaways
- The method aims for smooth milk with little thick froth.
- This recipe uses less milk than the latte version, so the espresso should remain easy to taste.
- If the milk pours as liquid with no body, introduce a little more air at the start.
Ingredients
- 60 ml espresso
- 100 ml cold whole milk.
Method
- Prepare the espresso.
- Steam the milk to a smooth microfoam with very little thick froth.
- Pour into a 180–200 ml cup containing the espresso.
Keep the espresso present
This recipe uses less milk than the latte version, so the espresso should remain easy to taste. A smaller cup helps preserve that balance. The name “flat white” is used differently between cafés, so this recipe is one home preparation, not a universal standard.
Adjusting the texture
If the milk pours as liquid with no body, introduce a little more air at the start. If it forms a thick foam layer, add less air and keep the milk rolling in the pitcher. Milk temperature and steam-wand power vary, so use the appliance’s guidance rather than timing the step by guess.
Compare the recipe with a caffè latte, which uses more milk, or a cappuccino, which has a more prominent foam layer.
Pouring smooth milk
After steaming, swirl the pitcher gently so the milk and fine foam are not separated. Start pouring from a little height to combine the milk with the espresso, then bring the pitcher closer near the end. Latte art is optional; the important part is a smooth texture that blends with the coffee.
When the drink tastes unbalanced
If the milk covers the espresso, use slightly less milk next time or review the espresso before changing the recipe. If the coffee dominates too sharply, check the shot’s flavor and extraction. Change one part at a time so you can tell whether the issue came from the coffee or the milk.
Use a small cup that fits the recipe so the espresso-to-milk balance stays close to the intended style. If you serve the drink in a much larger mug, it may seem milkier even though the ingredient amounts have not changed.
A tip for serving
Aim for fine, glossy milk foam that pours smoothly. A thick cap changes the texture of this small, coffee-focused drink.