How to Make a Flat White

Walk into almost any speciality coffee shop and you’ll find a flat white sitting proudly on the menu. Loved for its velvety texture and bold coffee flavour, it’s become a favourite for people who want something creamier than an espresso but stronger than a latte. 

The good news? You don’t need to be a professional barista to make one at home. With quality coffee beans, the right equipment and a little practice, you can create a café-worthy flat white from your own kitchen. 

When learning how to make a flat white, two things matter most: pulling a great espresso shot and steaming milk to a silky microfoam. Get those right, and you’re well on your way to mastering one of the coffee world’s most popular drinks. 

What Is a Flat White? 

A flat white is a milk-based coffee made by combining a double shot of espresso with finely textured steamed milk, known as microfoam. While its exact origins are still debated between Australia and New Zealand, there’s no arguing that it has become a favourite in cafés around the world. 

Unlike drinks topped with thick, airy foam, a flat white coffee has a thin, silky layer of microfoam that blends seamlessly with the espresso. The result is a smooth, rich drink where the coffee remains the star of the show. 

It’s often compared to two other popular favourites: 

• Latte: Contains more steamed milk and a thicker layer of foam, creating a milder coffee flavour. 

• Cappuccino: Also starts with a double espresso but is topped with more airy, textured foam and less steamed milk than a latte, creating a lighter, frothier finish. 

• Flat White: Uses less milk than a latte and finer microfoam than a cappuccino, resulting in a stronger coffee taste with a velvety finish. 

That signature microfoam is what sets a flat white apart. Rather than sitting on top of the drink, it becomes part of it, creating a creamy texture in every sip. 

Ingredients and Equipment Needed to Make a Flat White 

Before you start making your flat white recipe, it’s worth making sure you’ve got everything ready. 

The coffee itself is arguably the most important ingredient. Freshly roasted speciality coffee beans will produce a sweeter, more balanced espresso than pre-ground coffee that’s been sitting in the cupboard for weeks. 

Grinding your beans immediately before brewing helps preserve the aromas and flavours that make a great flat white. 

You’ll also need: 

• An espresso machine 

• A quality coffee grinder 

• A tamper 

• A milk jug 

• A thermometer (optional but useful when learning) 

• A warmed ceramic cup 

Whole dairy milk is often the easiest option for creating silky microfoam thanks to its protein and fat content. However, many baristas also achieve excellent results with barista-style oat, soy or almond milk alternatives specifically designed for coffee. 

Before you begin, warm your serving cup with hot water and measure your coffee dose carefully. A little preparation goes a long way towards producing consistent results. 

How to Pull the Perfect Espresso Shot 

The espresso forms the foundation of every flat white, so taking the time to get it right is essential. 

Start by grinding fresh coffee using a fine espresso grind. A typical double shot uses around 18g of coffee, although this may vary slightly depending on your basket and machine. 

Distribute the grounds evenly before tamping with firm, consistent pressure. An uneven tamp can cause water to flow through one side of the coffee puck more quickly than the other, leading to uneven extraction. 

Once locked into the machine, begin extraction immediately. A well-balanced espresso for flat white generally takes around 25 to 30 seconds to extract. The espresso should flow smoothly with a rich, golden crema on top. 

If your shot runs too quickly, the grind may be too coarse, producing weak, sour flavours. If it drips slowly or struggles to flow, the grind may be too fine, resulting in bitter, over-extracted coffee. 

Small grinder adjustments often make a surprisingly big difference, so avoid making large changes all at once. 

How to Steam Milk for a Flat White 

If espresso is the heart of a flat white, microfoam is definitely its personality. 

The goal isn’t thick foam full of large bubbles. Instead, you’re aiming for smooth, glossy milk that pours like wet paint. 

Begin with cold milk in a chilled milk jug, filling it to around one-third full. 

Position the steam wand just below the surface of the milk and begin steaming. Introduce a small amount of air during the first few seconds before lowering the jug slightly to continue texturing the milk. 

As the milk spins, it should create a gentle whirlpool that naturally folds the tiny bubbles into the liquid. 

Aim for a final temperature of approximately 60–65°C. Heating the milk much beyond this can reduce its natural sweetness and produce a cooked flavour. 

Once steamed, gently tap the jug on the counter to remove any remaining bubbles before swirling it until the milk becomes smooth and glossy. 

Perfect steamed milk for flat white should look silky, shiny and completely free from large bubbles. 

Step-by-Step Guide to Making a Flat White at Home 

1.Prepare and Extract the Espresso 

Grind your coffee immediately before brewing to capture the freshest flavour possible. 

Measure your coffee dose accurately, distribute the grounds evenly and tamp firmly. 

Lock the portafilter into your espresso machine and begin extraction. 

Allow the shot to extract for around 25 to 30 seconds before pouring it into your pre-warmed cup. 

A balanced espresso should display a rich crema and offer sweet, chocolatey notes with pleasant acidity rather than bitterness. 

2.Steam the Milk to a Smooth Microfoam Texture 

Fill your milk jug with fresh, cold milk before positioning the steam wand correctly. 

Introduce a small amount of air early in the steaming process before allowing the milk to develop a smooth rolling motion. 

Once the milk reaches the desired temperature, turn off the steam and remove the wand. 

Swirl the milk gently before tapping the jug lightly on the work surface to remove any remaining bubbles. 

The finished milk should appear glossy and silky rather than frothy. 

3.Combine the Espresso and Milk for the Perfect Flat White 

With both your espresso and milk ready, it’s time to bring everything together. 

Begin pouring the milk steadily into the centre of the espresso from a slight height before lowering the jug as the cup fills. 

Maintaining a consistent pour helps the espresso and microfoam combine naturally, creating the smooth texture that makes a flat white so distinctive. 

Aim for a thin layer of velvety foam across the top rather than a thick cap. 

Serve immediately while the coffee is still hot and the microfoam is at its best. 

Enjoy Your Homemade Flat White 

Learning how to make a flat white is all about consistency. A well-extracted espresso, silky microfoam and quality coffee beans work together to create a drink that’s smooth, balanced and packed with flavour. 

Like any barista skill, practice makes perfect. Don’t be discouraged if your first few attempts aren’t café quality. Small adjustments to your grind size, extraction time and milk-steaming technique will soon make a noticeable difference. 

Most importantly, start with exceptional coffee. The better your beans, the better your flat white will taste. 

If you’d like expert advice on choosing the right speciality coffee beans or equipment for your home setup, contact the team at Ginger Monkey Roasters. We’re always happy to help you find the perfect coffee for your next flat white and take your home brewing to the next level.