The Flat White is more than just another coffee drink—it’s a rich and creamy delight (not frothy) that has taken the world by storm, appearing even in a Google Doodle on March 11, 2024 [1].
Born in the coffee-crazed corners of Australia or New Zealand in the 1980s, the Flat White has become a darling of third-wave coffee shops and has found its way onto menus of major chains like Starbucks, Mcdonalds, etc.
What Is a Flat White?
A Flat White is a coffee drink that combines a shot or two of ristretto espresso with silky micro-foamed milk. The microfoaming technique produces finely textured milk with a lot of tiny bubbles, unlike the frothy caps of cappuccinos. This drink comes from Australia or New Zealand, and it has a stronger coffee taste than a latte as it uses more coffee and less milk, usually around a 1:2 ratio.
What is Ristretto Espresso?
Ristretto is like a super-concentrated shot of espresso, made with a 1:1 ratio of water to coffee. It’s richer and slightly sweeter than a regular espresso due to the shorter extraction time.
What is Micro Foamed Milk?
Micro-foamed milk is steamed milk with tiny, fine bubbles, creating a smooth, velvety texture. To make perfect microfoam you’ll need a steaming wand.
Why is it Called Flat White?
A flat white gets its name from the flat paint-like layer of white microfoam on top. Aussies like to keep it simple with names, they call a short and concentrated espresso shot a “short black,” a longer espresso with added water a “long black“. Similarly “flat white” refers to the flat foam layer and milk color in the coffee.
How to make Flat White
What you’ll need
- Coffee Beans or Grounds (Dark roast is preferred)
- Whole Milk
- Espresso Machine (Moka pot or AeroPress will also work)
- Coffee Grinder
- Steaming Wand
Step by Step Instructions:
1. Prepare the espresso:
Start by pulling a single or double shot of espresso using your Espresso machine. Pull a double ristretto shot with a 1:1 coffee-to-water ratio for strong and rich flavors. The shot should have a volume of about 1.5-2 ounces with a syrupy texture.
2. Steam the milk:
Pour cold milk (preferably whole milk for best texture) into a small steaming pitcher. Position the steam wand just below the milk’s surface and turn it on. Create a whirlpool effect by angling the wand slightly.
As the milk expands, gradually lower the pitcher to keep the wand submerged. The goal is to create small 5mm microfoam – tiny, uniform bubbles that give the milk a silky texture. Steam until the milk reaches about 140°F (60°C) or when the pitcher becomes too hot to touch.
3. Combine and pour:
Gently tap the milk pitcher on the counter to break any large bubbles, then swirl it to ensure the microfoam is evenly distributed. Pour the espresso into a 6-8 oz cup. Hold the cup at a slight angle and pour the steamed milk steadily into the center of the espresso. Finish with a slight wiggle of the pitcher to create a simple pattern on top. Baristas love to get creative and create intricate patterns on top of flat white.
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How to make Flat White at Home without an Espresso Machine
Step 1: Prepare Coffee:
Use an Aeropress or Moka pot to brew a strong, concentrated coffee. Increase the coffee-to-water ratio beyond your usual recipe – aim for about 1:6 or even stronger. This concentrated brew will mimic espresso’s intensity in your flat white.
Step 2: Preparing Milk:
If you don’t have an espresso machine’s steaming wand, don’t worry! You can still make microfoam using alternative options. (It will not create a perfect microfoam but it will be nice!)
French Press: Fill the French press about 1/3 full with hot milk. Pump the plunger up and down rapidly for about 30-60 seconds, keeping the plunger’s mesh just below the milk’s surface to create a microfoam.
Handheld frother or Whisk: Heat milk in a saucepan until steaming but not boiling. Use a hand frother or whisk, moving it in a circular motion just below the milk’s surface to create fine bubbles.
Some Expert Tips for Flat White
Tips for Making Perfect Microfoam for Flat White
- Start with cold milk and add air at the beginning of the steaming process by keeping the wand tip at the milk’s surface until you’ve increased volume by 10-20%. While frothing, Use a spoon to push microbubbles to the bottom to make a more consistent texture.
- After adding air, submerge the wand slightly and create a vortex to break down large bubbles into microfoam. Aim for a glossy, paint-like texture.
- After steaming, let the milk rest briefly, then gently swirl to incorporate the foam and achieve a uniform, silky consistency before pouring.
What are the best coffee Beans for Flat White?
For a great Flat White, opt for fresh roasted dark or medium roast coffee beans. These beans provide a strong, rich base that stands up well to the milk. A blend of Arabica and Robusta beans can work particularly well. My favorite is Lavazza Super Crema!
What is the best milk for flat white?
Whole milk is the top choice for a Flat White, as its high-fat content produces the best microfoam. Always use fresh milk for optimal results. If you prefer non-dairy options, soy or oat milk can be good alternatives.
Where did Flat White Coffee originate?
The origin of the Flat White is a subject of friendly debate between New Zealand and Australia, with baristas from both countries claiming its invention. In reality, it likely evolved simultaneously in both countries in the 1980s, reflecting the shared coffee culture of the region.
The drink remained relatively unknown outside Australasia until it gained popularity in the United States and UK in the early 2010s, where chains like Starbucks started popularizing it as a stronger alternative to Latte.
Flat White compared to other similar drinks
Flat white is a unique drink compared to cappuccinos and lattes because of its creamy milk texture and smaller size.
Flat white vs Latte
The main difference is latte has a higher proportion of milk and is typically served with flavored syrups, resulting in a sweeter taste with a little coffee touch. While a flat white is a small drink with less proportion of milk and has a coffee-forward taste. Flat white sometimes also referred to as a Latte without any foam.
A latte has a thicker layer of microfoam, about 10mm while flat white only has around 0.5mm of microfoam, giving it a smoother, velvety feel. Lattes are usually served in larger sizes, from 12 to 16 oz, while flat whites are served in smaller cups, between 6 to 8 oz.
Flat white vs Cappuccino
Flat whites and cappuccinos are both small, hot coffee drinks typically served in 6-8 oz sizes. The key difference lies in their milk texture and composition.
Cappuccinos follow a classic 1/3 rule: they are made of equal parts espresso, steamed milk, and foam, resulting in a drier, more textured mouthfeel. In contrast, Flat whites are less frothy and have a smoother mouthfeel.
Flat White vs Cortado
Cortados are made with equal parts espresso and steamed milk and served in a 4-5 oz small glass. They have a bolder coffee flavor compared to flat whites, with minimal foam and a lighter texture.
What is Flat White at Starbucks
At Starbucks, the Flat White is available in four sizes: Short (8 fl oz), Tall (12 fl oz), Grande (16 fl oz), and Venti (20 fl oz). This goes against the traditional recipe, which is usually served in a smaller 6-8 oz size.
But Starbucks aims to keep the essence with ristretto shots and velvety micro-foamed milk.
True to Starbucks’ style, you can customize your Flat White with various syrups, flavors, and toppings. This further deviates from the purist approach, as a Flat White is prepared with just espresso and milk. No foam, No chocolate, No other BS.
Flat White Recipe
Equipment
- Espresso machine
- Milk Steamer
- Coffee grinder
Ingredients
- 16-18 grams Coffee Beans
- 4-5 oz Whole Milk
Instructions
- 1. Prepare the Espresso: Pull a double ristretto shot (1:1 coffee-to-water ratio) for a rich, concentrated base, aiming for 1.5-2 oz of espresso. If using an Aeropress or Moka pot, brew a concentrated coffee to mimic espresso's intensity.
- 2. Prepare Milk: Steam cold whole milk with the steam wand. Position the steam wand just below the milk's surface and turn it on. As the milk expands, gradually lower the pitcher to keep the wand submerged. The goal is to create small 5mm microfoam – tiny, uniform bubbles that give the milk a silky texture.If you dont have a steaming wand use a French press, handheld frother, or whisk to froth heated milk.
- 3- Pour: Tap the milk pitcher lightly to remove any large bubbles, then swirl to distribute the microfoam. Pour the espresso into a 6-8 oz cup. Slowly pour the steamed milk into the center of the espresso, keeping the cup slightly tilted. Finish with a gentle wiggle to create a simple design on top.
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