Flat white — a distinctive milk coffee

Silky and gentle in flavour, yet strong and richly milky: these apparent opposites meet in a flat white. Where did it come from? How can you prepare one, and what should this café favourite taste like?

What is a flat white?

In brief, it combines a concentrated espresso base, often a double shot, with hot milk textured into fine, silky microfoam. Compared with many lattes, it places greater emphasis on the coffee.

The name points to a relatively flat, integrated surface rather than a thick, stiff cap of foam. It is not literally foam-free: the fine texture is part of its creamy character.

The drink is closely associated with Australia and New Zealand, both of which have strong flat-white traditions. It is now available in cafés much farther afield, and with practice you can make your own version at home or in the office.

What will you need?

• Freshly ground coffee. The original home recipe uses 7–11 g for its small coffee base; a modern double-espresso recipe commonly uses a larger dose appropriate to the machine.
• Whole milk, around 3.2% fat.
• A cup of around 200 ml.

A moka-pot version

Warm the milk gently without boiling it. Prepare a concentrated coffee in a moka pot; it is not technically espresso, but it can provide a satisfying home alternative.

Briefly texture the warm milk with a frother, aiming for a flowing cream rather than stiff foam. Gently tap the jug on a protected surface to break larger bubbles, swirl and pour into the coffee.

Using an espresso machine

Prepare an espresso base using your machine's suitable recipe. This guide describes a small shot around 30 ml, while many cafés use a double.

Use the steam wand to heat the milk and introduce just enough air to produce fine microfoam. Avoid a large, dry foam cap. Swirl until glossy, then pour steadily into the espresso. Your flat white is ready.