How to Make a Flat White: Recipe and Ratio
A flat white is a coffee drink built on a double ristretto or double espresso (about 40 to 60 ml) poured under a thin layer of microfoamed milk, in a 150 to 160 ml cup. The coffee-to-milk ratio sits around 1:3 to 1:4. Its signature is a thin microfoam, roughly 0.5 cm, folded into the milk, which sets it apart from the cappuccino (thicker foam) and the latte (more milk, larger cup).
- Coffee base: double ristretto or double espresso, about 40 to 60 ml
- Milk: 120 to 130 ml of microfoamed whole milk, thin foam of about 0.5 cm
- Serving volume: 150 to 160 ml in a 5 to 6 oz cup
- Coffee-to-milk ratio: about 1:3 to 1:4
- Milk temperature: 60 to 65 degrees Celsius, never boiled
- Total time: about 5 minutes
What a flat white is
Born in Australia and New Zealand, the flat white has become a benchmark of specialty coffee. It is a milk drink in which the coffee stays in charge. The base is a short, concentrated coffee, usually a double ristretto or double espresso, over which you pour milk textured into microfoam, that fine, small-bubble foam that gives a silky mouthfeel.
What defines a flat white is balance. The final volume, around 150 to 160 ml, is more contained than a latte. The surface layer of foam is deliberately thin, about 0.5 cm, not thick like a cappuccino. The coffee-to-milk ratio, roughly 1:3 to 1:4, lets the coffee speak without drowning it. That discipline of ratio and texture is what separates a good flat white from a plain milky coffee.
The other signature is the quality of the microfoam. On a well-made flat white, the foam is not a separate layer sitting on top of the milk: it is integrated, glossy, and pours in a steady stream that allows latte art. The aim is not the amount of foam but its fineness.
Ingredients and equipment
For a flat white at home the list is short. Coffee freshness and milk quality do most of the work.
- 18 to 20 g of freshly ground coffee for espresso, fine grind
- 120 to 130 ml of cold whole milk (whole milk textures into microfoam most easily; a barista oat drink also works)
- Filtered water for the machine
- An espresso machine with a steam wand, a milk jug and a 150 to 160 ml (5 to 6 oz) cup
- Scales and ideally a thermometer to target 60 to 65 degrees Celsius
The step-by-step method
Success comes down to two moves: a clean extraction and well-textured milk. Work the milk while the machine recovers heat or just after pulling the shot.
- Dial in the grind and dose. Weigh 18 to 20 g of freshly ground coffee for a double basket, with a fine espresso grind. Spread the grounds evenly and tamp level, without forcing.
- Pull the espresso. Pull a double ristretto or double espresso, about 40 to 60 ml, in 25 to 30 seconds. Catch the shot straight in the 150 to 160 ml flat white cup. An intense, syrupy coffee gives the drink its backbone.
- Steam the milk into microfoam. Pour cold milk into the jug without going past the base of the spout. Hold the steam wand just under the surface for 1 to 2 seconds to add a little air (you hear a soft, steady hiss), then submerge the wand to spin a whirlpool that folds the bubbles in. Cut the steam at around 60 to 65 degrees Celsius. The foam should stay thin, about 0.5 cm, with no large bubbles.
- Polish the milk. Tap the jug on the bench to burst any remaining large bubbles, then swirl the milk in circles until it is glossy and uniform, like wet paint. This polishing step is what gives silky microfoam.
- Pour and finish the latte art. Pour the milk from a little height into the centre of the espresso to combine coffee and milk, then bring the jug close to the surface at the end of the pour to float the microfoam and draw a pattern. The foam should sit thin and integrated at the surface. Serve at once.
Flat white vs latte vs cappuccino: the table
All three drinks start from the same pairing of espresso and milk, but differ in serving volume, foam depth and therefore coffee intensity. The figures below are common specialty coffee references.
| Drink | Serving volume | Foam depth | Profile |
|---|---|---|---|
| Flat white | 150 to 160 ml | thin, about 0.5 cm | strong coffee, integrated microfoam |
| Latte | 220 to 300 ml | thin to moderate, about 0.5 to 1 cm | more milk, milder coffee |
| Cappuccino | 150 to 180 ml | thick, about 1 to 2 cm | airy foam dominant |
In short: at a volume close to the cappuccino, the flat white stands out by its much thinner foam. And at foam comparable to a latte, it stands apart by a smaller volume and therefore a more present coffee.
Frequently asked questions about the flat white
What is the ratio of a flat white?
A flat white uses a coffee-to-milk ratio of about 1:3 to 1:4. A base of double ristretto or double espresso, around 40 to 60 ml, is topped with microfoamed milk to reach a final volume of 150 to 160 ml in a 5 to 6 oz cup. The foam stays thin, roughly 0.5 cm.
What is the difference between a flat white and a latte?
A flat white has less milk and a thinner layer of foam than a latte. Served in a 150 to 160 ml cup, it puts the coffee forward, with microfoam of about 0.5 cm. A latte comes in a larger volume, often 220 to 300 ml, with more milk and a milder coffee.
What temperature should the milk be for a flat white?
Milk is best textured to around 60 to 65 degrees Celsius. At this range it stays sweet and the microfoam keeps its fine texture. Never boil it: above 70 degrees Celsius the milk tastes scalded and the foam collapses.
Can you make a flat white without an espresso machine?
A true flat white needs espresso and microfoamed milk, so in principle a machine with a steam wand. You can get close with a strong, concentrated coffee and a frother that makes fine foam, but the texture will be less silky. What matters most is a short, intense coffee and small-bubble foam, not thick foam.
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