Ratio & Matter
- 18–20 g coffee beans (espresso roast recommended)
- 120 ml fresh milk (whole milk preferred)
- 30–40 ml water for espresso extraction
- Optional: Oat milk, soy milk, or almond milk (barista versions foam better)
Apparatus
- Espresso machine (ideal) OR moka pot / AeroPress (espresso alternative)
- Coffee grinder (or pre-ground espresso coffee)
- Milk pitcher or small metal jug
- Mug (150–180 ml capacity)
- Thermometer (optional)
- Spoon (optional for beginners)
A smooth and balanced flat white can be made at home using simple tools, fresh coffee, and properly textured milk in just 5–7 minutes.
The Process
Brew the Espresso Grind coffee to a fine espresso texture. Measure 18–20 g of coffee. Extract 30–40 ml espresso into your cup. Aim for 25–30 seconds extraction time. Look for a golden crema on top.
Heat and Steam the Milk Pour 120 ml milk into a pitcher. Heat milk to 55–65°C (hot but not boiling). Add a small amount of air at the beginning. Keep milk spinning to create smooth microfoam. No espresso machine? Heat milk on a stove or microwave. Froth using a French press, hand frother, or jar shake method.
Prepare Milk Texture Tap pitcher gently on the counter. Swirl milk until glossy and smooth. Texture should look like wet paint, not thick foam.
Pour the Flat White Tilt the cup slightly. Pour milk from a small height to mix with espresso. When cup is half full, lower the pitcher close to the surface. Finish with a thin creamy layer on top.
Aim for 25–30 seconds extraction time.
Look for a golden crema on top.