Ratio & Matter
- Coffee: 18 g coffee beans (medium or medium-dark roast preferred) or 2 shots espresso (≈ 36–40 ml total)
- Milk: 120 ml full cream milk (best texture) (You may use oat, almond, or soy milk.)
- Ice: 1 cup ice cubes (about 120–150 g)
- Optional: 1 tsp sugar or syrup (traditional flat whites are usually unsweetened)
Apparatus
- Espresso machine or moka pot / AeroPress
- Coffee grinder (if using whole beans)
- Milk frother or French press (for microfoam)
- Tall glass (250–300 ml)
- Measuring cup
- Spoon
A simple step-by-step guide to making a smooth iced flat white at home using espresso or instant coffee with clear instructions.
The Process
Brew Espresso: Grind 18 g coffee finely. Extract double espresso shot: Yield: 36–40 ml Time: 25–30 seconds Set aside immediately. Strong espresso is essential because flat whites focus on coffee flavor.
Prepare Milk (Cold Microfoam): Flat white milk should be silky, not foamy. Method A: Milk Frother Pour 120 ml cold milk into frother. Froth briefly (5–8 seconds only). Aim for tiny bubbles with a glossy texture. Method B: French Press Add milk. Pump plunger gently 5–7 times. Swirl to break large bubbles. Texture goal: liquid paint consistency.
Prepare Glass: Fill glass with 1 cup ice. Pour espresso directly over ice.
Combine: Slowly pour milk over espresso. Hold back thick foam with spoon if needed. Add only a thin foam layer on top.
Final Touch: Stir lightly once. Drink immediately for best texture.