Espresso with milk
Flat white
Milky, but the coffee still leads, since there’s only a thin layer of foam to get through.
- Milk foam ≈ 15 ml
- Steamed milk ≈ 105 ml
- Espresso ≈ 40 ml
- About 160 ml
A double shot with steamed milk and a very thin layer of microfoam, the glossy kind with bubbles too small to see. Australia and New Zealand both claim it and have been arguing about it for decades. It’s smaller and stronger than a latte.
| Ratio | 1:3, espresso to milk |
|---|---|
| Recipe | Double shot + 110–130 ml milk |
| Milk | Steamed, very thin foam (about 75% of the drink) |
| Serve in | 150–180 ml cup |
| Time | 25–30 s shot |
| How strong it tastes | Medium |
How to make it
- Pull a double shot (18 g in, 36 g out) into a 150–180 ml cup.
- Steam about 150 ml of milk to 55 to 65 °C with only a little air.
- Pour in 110 to 130 ml at a steady pace so the foam folds into the coffee.
Tip: Only add air for the first few seconds. You want milk that looks like wet paint, glossy with no visible bubbles.
Common mistake: Don’t make it in a latte cup. Past about 180 ml the milk takes over and it’s really just a small latte.
Variations
- Ristretto shots: sweeter, how some cafés make it
At a café
It’s on every menu in Australia, New Zealand and the UK. North American chain versions tend to be bigger and made with ristretto shots.
Flat white vs. latte: A latte has more milk in a bigger cup, so it tastes milder. In a flat white the coffee stays up front. See the latte
You’ll need: Espresso machine, grinder, scale and milk jug.