Flat White

Flat White: Step by Step

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1. Warm a 160 to 180 ml cup with hot water. Make the coffee and pour it into the cup.

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2. Heat the milk to 60 to 65°C. With an espresso machine, steam it with the wand held just below the surface for 10 to 15 seconds. Without one, warm it in a small pan over low heat and hold a hand frother just below the surface for 10 to 15 seconds. Either way, you want a fine, glossy microfoam with no visible bubbles.

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3. Tap the jug firmly on the work surface to break any large bubbles and swirl it until the milk looks like wet paint.

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4. Pour the milk into the coffee in a steady stream, starting high and then bringing the jug close to the surface, until the cup is full. Serve at once.

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Keep an Eye on These

1. Do not let the milk go above 65°C. Hotter milk loses its sweetness and the foam turns coarse and dry.
2. Keep the frother just under the surface and stop as soon as the milk has increased by about a third. Too much air gives a stiff foam more like a cappuccino.
3. Use fresh, cold whole milk in a cold jug. It has more time to take in air before it gets hot, and the flavour is sweeter.

To Go With It

Banana bread · Avocado toast · Anzac biscuits

Leftovers

Best drunk at once. Milk that has been steamed does not keep, and the foam separates within minutes.

Quick Answers

Flat White Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.