Flat White
The flat white is smaller and more espresso-forward than a latte. Its hallmark is glossy, finely textured milk rather than a high cap of dry foam.
Non-alcoholicMake it like a pro.
- 01
Pull two espresso shots into a prewarmed 6-ounce cup.
- 02
Steam the whole milk to about 145°F with only a little air, keeping the bubbles fine and glossy.
- 03
Tap the pitcher once, swirl it, and pour the milk steadily into the espresso with a very thin microfoam finish.
Tools for This Recipe
Helpful equipment for making this recipe at home.
Browse home machines for brewing espresso-based drinks.
Browse on AmazonMilk frotherZulay Kitchen Handheld Electric Milk FrotherZulay KitchenA handheld frother for adding foam to lattes and other café drinks.
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Easy swaps
- Use 2% milk if you prefer a lighter body; froth it gently rather than making stiff foam.
- Strong moka-pot coffee can stand in for espresso, but the concentration and crema will differ.
Mixpert tips
- A small cup protects the intended espresso-to-milk ratio; a 12-ounce mug encourages a latte-sized pour.
- If foam stands in large bubbles, swirl and tap the pitcher before pouring.
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Flat White FAQs
Can I make a flat white without a steam wand?
Yes. Heat the whole milk gently and use a small handheld frother or French press to create fine, restrained foam. Swirl away large bubbles, then pour into the espresso in a small cup. The texture will be less precise than steamed microfoam, but the coffee-to-milk balance remains close.
How is a flat white different from a latte?
It uses less milk for the same two espresso shots and has only a thin layer of fine microfoam.
How hot should the milk be?
Aim for roughly 140–150°F so it tastes sweet and pours smoothly without scalding.