Flat White

Region: Australia / New Zealand 🇦🇺 🇳🇿

Brewing Time: 3 minutes (for a double ristretto)

Total Time: 5 minutes

Indulgence: ☕️☕️ (Medium)

The Story:

A point of friendly contention between Australia and New Zealand, the Flat White emerged in the 1980s as a stronger, smoother alternative to the latte. It features a double shot of espresso (often ristretto) and is characterized by its velvety microfoam—steamed milk with tiny, velvety bubbles that integrate throughout the drink rather than sitting on top.

Print Recipe Pin Recipe

Prep Time 2

Brewing time 3

Total Time 5

Ingredients Equipment Method

Ingredients

2 shots of espresso (preferably ristretto)
4 oz whole milk

Equipment

1 Espresso machine (with steam wand)

Method

Pull a double shot of espresso into a 5-6 oz cup.
Steam the milk to create silky microfoam with very little visible aeration.
Gently pour the milk into the espresso, swirling the pitcher to integrate the foam. The goal is a flat, smooth surface with a possible small white dot.
Pro Tip: The difference is in the texture. A flat white should feel smooth and creamy all the way through, with no distinct layer of foam.