How to Make a Flat White (Step-by-Step Guide)

The flat white is a café favourite, surrounded by debate about its origins and enjoyed in slightly different forms around the world. From Australia and New Zealand to here in the UK, the fundamentals remain the same: espresso combined with perfectly textured steamed milk. What changes from barista to barista is the ratio, the texture and the way it’s poured.

Today, the flat white is one of the most popular espresso drinks in the UK. It’s known for its smooth, velvety texture, thin layer of microfoam and balanced coffee flavour. Stronger than a latte and less airy than a cappuccino, it sits between the two — but the real difference comes down to technique.

In this guide, you’ll learn exactly what defines a true flat white, how to make one properly at home, what the milk texture should look like, and the common mistakes that stop it tasting like it does in a good café.

A flat white is a milk-based coffee made with a double espresso and steamed milk that has been textured into fine microfoam. It is typically served in a small ceramic cup of around 150–180ml. The drink originated in Australia and New Zealand before becoming widely popular in the UK speciality coffee scene.

What separates it from other milk drinks is not the ingredients, but the ratio and the texture. The milk should integrate fully with the espresso, creating a velvety mouthfeel without a thick cap of foam sitting on top. The surface should appear smooth and glossy, almost flat — which is where the name comes from.

Compared to a latte, a flat white contains less milk and has a more pronounced coffee flavour. Compared to a cappuccino, it has significantly less foam and no dry, airy top layer.

Flat whites are now commonly presented with a coffee art style top, mostly to encourage artsy Instagram photos - hello free advertising!

However traditionally the espresso and steamed milk duo should be successfully folded so there is only a little micro-foam resting on the surface, a drop of pure white foam is then added to the centre. The perfect flat white!

You do not need commercial café equipment, but you do need control over espresso extraction and milk texture.

Freshly roasted espresso coffee beans are essential. A balanced medium-dark to dark roast from an Espresso Coffees range works particularly well because it maintains strength when combined with milk. Grinding fresh just before brewing ensures proper extraction.

An espresso machine with a steam wand gives the most authentic result. Consistency in pressure and temperature matters here, which is why machines designed specifically for espresso perform best. A burr grinder is equally important, as grind size directly affects extraction time and flavour balance.

Cold whole milk is recommended because its fat content helps produce stable, glossy microfoam. A small stainless steel milk jug, ideally around 300ml, provides better control when steaming and pouring.

Step 1: Extract a Proper Double Espresso

Begin by dialling in your espresso. A typical starting point is 18 grams of ground coffee yielding approximately 36 grams of espresso in 25–30 seconds. The shot should have a thick crema and taste balanced — not sour, not bitter.

If the espresso runs too quickly and tastes sharp, the grind is too coarse. If it drips slowly and tastes harsh, it is too fine. This balance is crucial because milk will soften the flavour, so the base needs enough structure to remain present in the final drink.

Serve the espresso in a pre-warmed 150–180ml ceramic cup to maintain temperature.

Step 2: Steam and Texture the Milk Correctly

Milk texture defines a flat white. Start with cold milk filled just below the jug’s spout. Purge the steam wand briefly before inserting it just below the milk’s surface.

For the first few seconds, introduce a small amount of air. You should hear a gentle tearing-paper sound. This stage is short — usually no more than two or three seconds. After that, lower the wand slightly so the milk begins to spin in a whirlpool motion. This spinning action breaks down larger bubbles and creates microfoam.

Heat the milk to around 55–60°C. Above 65°C the milk begins to lose natural sweetness and becomes flat in flavour. Once heated, tap the jug firmly on the counter to remove any remaining surface bubbles and swirl the milk until it looks glossy and smooth, similar to wet white paint.

If the milk looks thick and dry, too much air was introduced. If it looks flat and watery, not enough air was incorporated at the beginning.

Step 3: Pour with Control

Before pouring, gently swirl the espresso to redistribute the crema. Begin pouring the milk from a slight height so it integrates with the espresso rather than sitting on top. As the cup fills halfway, bring the jug closer to the surface and increase the flow slightly.

At this stage, the microfoam should rise naturally to the top. You can finish with a simple heart or a straight finish, but the key is that the surface remains smooth and flat rather than foamy.

The final drink should feel creamy and cohesive, not layered.

Microfoam is created by stretching milk slightly and then refining it through consistent spinning. It consists of very fine, evenly distributed air bubbles suspended in liquid milk. This gives the drink a silky mouthfeel rather than a frothy one.

In a flat white, the foam layer should be thin — only a few millimetres. There should be no visible large bubbles. When poured correctly, the milk and espresso merge seamlessly, forming a unified texture from top to bottom.

Texture matters because it directly affects taste perception. Large bubbles create dryness. Overheated milk reduces sweetness. Poorly textured milk separates from espresso rather than blending with it.

Although they contain similar ingredients, a latte and flat white differ in ratio, texture and cup size.

A latte is typically served in a larger cup or glass and contains more steamed milk. This results in a lighter, milk-forward flavour. The foam layer is present but generally light and slightly thicker than that of a flat white.

A flat white uses less milk and a smaller cup, keeping the coffee flavour more concentrated. The microfoam is finer and thinner, giving a denser, silkier mouthfeel. The overall experience is stronger and more balanced towards espresso.

One of the most frequent mistakes is introducing too much air during steaming, which creates thick foam rather than microfoam. Another is overheating the milk, which destroys sweetness and creates a dull finish.

Using a single espresso shot often results in a drink that tastes weak once milk is added. Similarly, serving the drink in a large cup alters the ratio and turns it into something closer to a latte.

Grind inconsistency and stale coffee also affect the final flavour, making even perfectly textured milk unable to compensate for poor extraction.

It is possible to create a similar drink at home without a full espresso setup, although the flavour will differ slightly.

A moka pot can produce a concentrated coffee base that approximates espresso strength. An AeroPress with a short brew ratio can achieve a similar intensity. Milk can be heated gently on the hob and frothed using a handheld frother or a dedicated milk frother, then stirred to reduce larger bubbles.

While you may not achieve café-level crema or pressure extraction, careful milk texturing and balanced ratios can still produce a smooth, enjoyable result.

Because a flat white uses less milk than a latte, the espresso needs to be balanced, structured and able to cut through milk without tasting bitter.

Here are three coffees from our Espresso Coffees collection that work particularly well:

Caffé Italiano

A classic espresso profile with depth, body and smooth chocolate notes. It holds its structure beautifully in milk and produces a rich, balanced flat white with good crema.

Café Français

Slightly softer and rounder, with a smooth finish that pairs well with milk. This is a great choice if you prefer a flatter, more balanced cup rather than something bold and intense.

Monsoon Malabar

Lower acidity with heavy body and earthy chocolate notes. If you enjoy a fuller, deeper flat white with strong presence, this coffee works exceptionally well.

For best results, grind fresh and aim for a well-balanced double shot. A properly extracted espresso makes all the difference in a milk-based drink like a flat white.