Recipes· 2 min read
Flat White
A double shot of espresso under velvety microfoam — smaller and stronger than a latte, with Australian roots.
House Blend Cafe· 2026-08-20
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
The flat white is the tighter, more intense cousin of the latte. Born in Australia and New Zealand, it uses a double shot (often a double ristretto) topped with a thin layer of velvety microfoam in a smaller cup. The result is a drink where the espresso still leads, and the milk adds sweetness and texture rather than volume.
Ingredients
- 2 shots (or double ristretto) of espresso
- 4–5 oz whole milk
- A 6 oz cup
Step-by-step
- Pull a double shot of espresso into a pre-warmed 6 oz cup. For a truer flat white, stop the shot early for a double ristretto — sweeter and more concentrated.
- Steam a small amount of cold whole milk, focusing on creating dense, glossy microfoam with no visible bubbles. Flat whites demand the finest foam of any milk drink.
- Tap and swirl the pitcher until the milk looks like wet paint.
- Pour steadily from a slight height to integrate the milk, then lower close to the surface to lay down a thin, even layer of foam.
- Aim for a foam layer only a few millimeters thick — that's the defining trait of a flat white.
Tips for the best cup
- The cup matters: a 5–6 oz ceramic cup is traditional. A bigger cup turns it into a latte.
- Free-pour a simple heart or rosetta if you like; the art should be delicate, not towering.
- Use a medium or medium-dark roast with enough body to stand up to the milk.
Key takeaways
- A flat white is a double shot in a small cup with a very thin layer of microfoam.
- Texture the milk finer than you would for a latte.
- The espresso should remain the star, not the milk.
#flat white#espresso#microfoam#australian coffee#hot drinks
