Leslie Massey
The flat white is a coffee beverage that originated in Australia or New Zealand in the 1980s. It is made by pouring steamed milk with a thin layer of microfoam over a single or double shot of espresso, resulting in a creamy beverage with a strong coffee flavour and a velvety texture. The microfoam is created by gently steaming whole milk to form small bubbles, which gives the milk a silky texture. Flat whites are typically served in small cups, and their popularity is attributed to their rich coffee flavour and creamy mouthfeel.
| Characteristics | Values |
|---|---|
| Origin | Australia or New Zealand |
| Type | Espresso-based coffee |
| Ingredients | Espresso, steamed milk, microfoam |
| Milk type | Whole milk |
| Milk temperature | 160 F |
| Milk texture | Thin, silky, velvety, shiny |
| Milk bubbles | Very fine, tiny, uniform, no large bubbles |
| Coffee beans | Finely ground |
| Coffee quantity | 16 grams of ground coffee for 120 ml of milk |
| Espresso quantity | Double shot (60 ml) |
| Coffee flavour | Strong, rich, low acidity |
| Serving size | Small |
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What You'll Learn
Use a double shot of espresso
A flat white is an espresso-based drink, so the espresso is an essential component. To make a flat white, you will need to pull a double shot of espresso into a properly-sized cup or mug—this should be about 60 millilitres of coffee. While the espresso is being pulled, pour cold milk into a jug up to the one-third mark. Full-cream milk is best for achieving the right texture, but non-dairy alternatives can be used instead.
The key to a great flat white is the microfoam, which is milk gently infused with air to create a silky texture with tiny, barely visible bubbles. To create the microfoam, use the steam wand of your espresso machine to froth the milk. Tap the milk jug against the counter and swirl the milk to break any large bubbles and create a velvety, shiny texture.
The microfoam is what sets a flat white apart from other espresso-based drinks. The milk-to-espresso ratio is also important—a flat white has a greater coffee-to-milk ratio than a latte, for example, which results in a more intense espresso flavour. The espresso used for a flat white is also generally more concentrated, providing a deeper coffee experience.
The double shot of espresso is the foundation of your flat white, so be sure to use your favourite blend to ensure you love the result. Prepare at least 16 grams of ground coffee, then pour 120 millilitres of milk to prepare for the steaming process. Begin the extraction process by grinding your coffee directly into the portafilter. Tamp the grounds in the portafilter firmly to ensure an even extraction.
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Steam the milk
Steaming the milk is an important step in making a flat white. The milk should be stretched by 20-25%. The ideal foam for a flat white, also known as microfoam, should be about 0.5 cm or 1/4 inch thick with very fine bubbles. The froth should be silky and smooth with a creamy "wet-paint" texture.
To achieve this, you can use an espresso machine with a steamer, which is the best tool for creating the perfect microfoam. Fill a small steaming jug with milk just before the spout and use the steamer to create a few "chirps" before sinking the wand. The milk should be steamed to about 150-160 °F, which is hot to the touch but not simmering.
If you don't have access to an espresso machine, you can simply heat the milk on a stovetop and then froth it using a handheld milk frother, a French press, or even a whisk. Keep in mind that these methods may not produce the same microfoam texture as an espresso machine, but they can still create a decent froth with small, even bubbles.
Experiment with different methods and temperatures to find the technique that works best for you. Remember, the key to a perfect flat white is in the silky, smooth microfoam that enhances the strong coffee flavour.
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Create the right microfoam
Creating the right microfoam is essential to making the perfect flat white. The microfoam should be smooth and silky, with very fine bubbles. The froth should be so fine that it is actually shiny.
To create this, you need to steam the milk at a higher temperature, but not too hot. The milk should be hot but not scalding, so as not to burn the tongue. This temperature is important as it is when the sugars begin to be released, making the milk sweeter. The milk should be textured but not too foamy.
To create the right microfoam, you need to introduce the steam so that it swirls the milk in the pitcher. This will ensure that the milk is heated evenly. When pouring the milk, pour it centrally so that the coffee sits at the rim.
The microfoam will provide a subtle creamy taste, allowing the coffee to be the star of the drink. The milk used in flat whites should be velvety and not diluted with foam, resulting in a stronger drink.
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Combine the espresso and milk
To combine the espresso and milk for an Australian flat white, you'll need to master the art of creating microfoam. This involves gently steaming or frothing whole milk to create a thin layer of foam with small bubbles. The milk texture should be silky and smooth, almost shiny, with a velvety consistency. This microfoam is what sets a flat white apart from other espresso-based drinks like lattes and cappuccinos.
To achieve this, you can use an espresso machine with a steam wand or a milk frother. Heat the milk to around 160°F (71°C) while frothing. The goal is to create a froth with very fine, uniform bubbles and no visible large air pockets. Tap the milk jug against the counter and swirl the milk to break up any large bubbles and create a smooth, velvety texture.
While you are preparing the milk, you can simultaneously brew your espresso. For an authentic flat white, use a double shot of espresso, pulling about 60 milliliters of coffee. The espresso should be more concentrated than in other coffee drinks, providing a stronger coffee flavour.
Once your espresso is ready, you can begin the process of combining it with the milk. Gently pour the steamed milk over the espresso, being careful to retain the microfoam in the milk jug. You want to create a thin layer of this microfoam on top of your flat white, avoiding too much foam as you would find in a cappuccino.
The key to a perfect flat white is in the balance of espresso strength and microfoam texture, creating a smooth, creamy beverage with a strong coffee flavour. The microfoam should enhance the espresso's flavour without overwhelming it, resulting in a rich and intense drinking experience.
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Enjoy your flat white
Now that you've crafted your flat white, it's time to savour every sip. Whether it's your first flat white or your hundredth, there's always something new to appreciate about this beloved beverage. Here are a few tips to enhance your flat white experience:
Take a Moment to Appreciate the Artistry: Before you take that first sip, admire the artistry of your flat white. The process of creating a flat white is a delicate balance of espresso and milk, and the result is a work of art. From the creamy microfoam to the rich hues, it's a delight for both the eyes and the palate.
Engage Your Senses: Aroma is a significant part of the coffee experience. Before you take your first sip, close your eyes and inhale the enticing aroma of your flat white. Notice the subtle notes that your chosen coffee blend adds to the experience. Whether it's nutty, fruity, or floral, let the fragrance set the stage for the flavours to come.
Sip and Savour: Now, it's time for the moment you've been waiting for—taking that first sip. As the velvety smooth liquid meets your palate, pay attention to the interplay of flavours. Notice how the strong espresso and creamy milk come together in perfect harmony. The flat white is known for its ability to showcase the intricate flavours of espresso while softening its intensity with a hint of creaminess.
Relish the Aftertaste: After you've swallowed your sip, pause for a moment to appreciate the lingering aftertaste. A well-crafted flat white will leave a pleasant, lingering sensation in your mouth, with subtle notes of your chosen coffee blend. This is the perfect time to detect the nuances that make your flat white unique.
Accompany with a Treat: Coffee and pastries are a classic pairing for a reason. Consider pairing your flat white with a sweet treat, such as a freshly baked croissant, a muffin, or a slice of cake. The combination of the rich, creamy coffee and a delicious baked good can elevate your coffee break into an indulgent experience.
Remember, the key to enjoying your flat white is to take your time and savour every aspect of the experience. Whether you're enjoying a quiet moment alone or sharing a coffee with friends, let your flat white be a reminder to slow down and appreciate the little pleasures in life.
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Frequently asked questions
A flat white is a coffee made by pouring steamed milk over a shot of espresso, resulting in a creamy beverage with a strong coffee flavour.
The main difference between these three drinks lies in their milk composition and preparation method. Lattes feature a larger quantity of steamed milk with more foam, resulting in a lighter coffee taste. Cappuccinos have a greater proportion of foam. Flat whites have a greater coffee-to-milk ratio and less microfoam, intensifying the espresso's flavour.
To make a flat white, you will need a good espresso and velvety microfoam. Prepare at least 16 grams of ground coffee, then pour 120 ml of milk to prepare for the steaming process. Begin the extraction process by grinding your coffee directly into the portafilter.
Full-cream milk is traditionally used for the best texture, but non-dairy or other alternatives can work as well. You want to heat the milk to about 160 degrees Fahrenheit.
A dry cappuccino is made with two shots of espresso and 3/4 foam with a smooth foam and some milk. A flat white, on the other hand, has a greater coffee-to-milk ratio and less microfoam, resulting in a stronger coffee flavour.
