Go Back
Freshly made flat white coffee with heart latte art in a 5 oz ceramic cup with milk pitcher and coffee beans in background

Classic Flat White Coffee

A real flat white is a double espresso with silky steamed microfoam in a small 5-6 oz cup. This recipe gives you the authentic taste at home — strong, smooth, and creamy — using a moka pot or espresso machine. No barista training needed.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Beverage
Cuisine: Australian / New Zealand
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 18-20 g finely ground coffee beans (medium-dark roast, Arabica)
  • 4 oz whole milk (or oat milk for dairy-free)

Equipment

  • Espresso machine or Moka pot (for brewing strong coffee)
  • Milk frother, steam wand, or French press (for frothing milk)
  • 5 to 6 oz Small ceramic cup — capacity (160-180 ml)
  • Kitchen thermometer (optional, for checking milk temperature)
  • Coffee grinder (for grinding fresh beans)

Method
 

  1. Grind 18-20g of medium-dark roast beans to a fine espresso grind. The grounds should feel like fine sand between your fingers.
  2. Using an espresso machine, pull a double shot (about 36g or 2 oz of liquid espresso). If using a moka pot, fill the basket with fine grounds and brew until you hear a hissing sound. Use only the first pour — it is the strongest.
  3. Pour 4 oz (120 ml) of whole milk into a small pitcher or saucepan. Heat it to 130-135°F (55-57°C). Do not boil. At this temperature, the natural sugars in milk taste the sweetest.
  4. Using a steam wand, dip just below the milk surface for 2-3 seconds to introduce a small amount of air, then submerge deeper to heat evenly. Using a French press, pump the plunger up and down 15-20 times until you get smooth, shiny milk with tiny bubbles. Tap the pitcher on the counter to pop any large bubbles, then swirl gently.
  5. Pour from about 3 inches above the cup, then lower the pitcher as the cup fills. Aim for the center. The espresso crema will blend into the milk to create a smooth light-brown surface.
  6. The flat white should have only a 2-3 mm thin layer of foam on top. Drink it warm — it tastes best fresh.

Notes

Notes:
  • A flat white should be small. If your cup is bigger than 6 oz, you are making a latte.
  • Ristretto shots taste sweeter and less bitter. If your machine has this option, use it.
  • Oat milk (barista edition) is the best non-dairy option. It froths well and has a naturally creamy taste.
  • Do not overheat the milk past 150°F (65°C) or it will taste burnt and lose sweetness.
  • Use freshly roasted beans — within 2 weeks of the roast date. Stale beans give weak crema and flat taste.
  • For iced flat white: Pour the double espresso over ice first, then add cold milk. Skip the frothing step.
Pro Tips:
  1. Preheat your cup. Rinse the ceramic cup with hot water before adding espresso. This keeps your flat white warmer longer.
  2. Weigh your espresso output. A good double shot should be 36g. Too much water makes the coffee weak. Too little makes it sour.
  3. Steam milk in a cold pitcher. Starting with cold milk gives you more time to create smooth microfoam before the milk gets too hot.
  4. Pour slowly at first, then faster. Slow pour keeps the milk under the crema. Faster at the end lets the white foam surface for latte art.
Practice 3 times. Your first flat white will not be perfect. By the third one, you will understand how the milk and espresso interact.