Originating from Australia and New Zealand, the flat white is a smaller, stronger drink than a latte. It uses a double ristretto (a shorter, sweeter espresso shot) and velvety microfoam milk — no stiff foam, just a glossy, integrated texture that lets the espresso shine.
Ingredients
- 2 ristretto shots espresso (shorter extraction)
- 4 oz whole milk
- Espresso machine with steam wand
- Small ceramic cup (5–6 oz)
Flavor Notes
Step by Step
- 1
Pull two ristretto shots — stop the extraction early, around 18–20 seconds, for a sweeter, more concentrated shot.
- 2
Steam the milk to 150°F, introducing minimal air to create very fine microfoam.
- 3
The milk should look like wet paint — glossy and uniform, with no visible bubbles.
- 4
Tap and swirl the pitcher vigorously to polish the texture.
- 5
Pour the milk slowly and steadily into the espresso.
- 6
The foam should integrate with the espresso, creating a flat, glossy surface — not a dome.
- 7
The result is espresso-forward with a silky, velvety mouthfeel.