A flat white is a popular coffee drink that originates from Australia and New Zealand. It consists of a shot of espresso combined with steamed milk, but the key distinction is the milk-to-espresso ratio and the texture of the milk.
Here’s how to make a flat white for a café-style experience:
Ingredients:
- Espresso: 1 shot (about 30 ml or 1 ounce)
- Steamed milk: About 150 ml (5 ounces) of milk, ideally whole milk for a creamy texture. You can substitute with oat milk, almond milk, or others if preferred.
- Optional: A sprinkle of cocoa powder or cinnamon for garnish
Instructions:
- Brew the espresso: Use an espresso machine or a high-quality espresso maker. Brew a shot of espresso directly into your coffee cup.
- Steam the milk:
- Use a steam wand or a milk frother to steam the milk. The milk should be velvety and smooth, with very fine bubbles, unlike a cappuccino which has more foam. Aim for a creamy consistency without too much froth.
- The milk should be heated to around 65°C (149°F) – the milk should be warm, but not scalding.
- Combine: Pour the steamed milk into the cup with espresso. The goal is to create a smooth blend of espresso and milk, with only a thin layer of microfoam on top. The milk should be silky and integrated with the espresso, not separated.
- Serve: The flat white is typically served in a smaller cup (usually 5 to 6 ounces), unlike a latte which is usually served in larger cups.
Optional: Add a touch of cocoa powder or cinnamon on top if you like some extra flavor.
This results in a smooth, rich, and balanced coffee that highlights the espresso’s flavor while being creamier than a regular black coffee but less frothy than a cappuccino. Perfect for coffee lovers who want a rich yet mild coffee experience!
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