How to Make a Flat White

4. Ingredients

Creating a perfect flat white requires not only the right equipment but also high-quality ingredients. The simplicity of this beverage means that each component plays a crucial role in the final taste and texture. Here’s a detailed look at the ingredients you’ll need:

1. Coffee Beans:
   • Choose high-quality, freshly roasted espresso beans.
   • Look for beans with a medium to medium-dark roast profile, which typically works well for flat whites.
   • Consider beans with flavor notes of chocolate, nuts, or caramel, as these complement the milk well.
   • Arabica beans are often preferred for their smooth, less bitter taste, but a blend with some Robusta can add depth and crema.
   • Always check the roast date and try to use beans within 2-4 weeks of roasting for optimal flavor.
2. Milk:
   • Whole milk (3.5% fat content) is traditionally used for flat whites due to its rich flavor and ability to create smooth microfoam.
   • If using alternative milks:
     • Oat milk is a popular choice for its creamy texture and ability to foam well.
     • Soy milk can also work well, but choose a barista-specific version for better foaming.
     • Almond or other nut milks can be used but may not produce as rich a texture.
   • Always use fresh, cold milk for the best results in steaming and foaming.
3. Water:
   • The quality of water significantly affects the taste of your espresso.
   • Use filtered water to remove impurities that can affect flavor.
   • If possible, use water with a total dissolved solids (TDS) level between 75-250 ppm for optimal extraction.
4. (Optional) Sweeteners:
   • While not traditional, some people prefer to add a small amount of sweetener to their flat white.
   • If using, opt for simple syrup or liquid sweeteners that dissolve easily in the hot beverage.
   • Avoid granulated sugar as it may not dissolve completely and can interfere with the smooth texture.

Quantities for a Standard Flat White:

• Coffee: 18-20 grams of ground coffee for a double shot of espresso
• Milk: Approximately 4-5 oz (120-150 ml) of milk
• Yield: 5-6 oz (150-180 ml) total beverage

Key Considerations:

1. Freshness: Always use the freshest ingredients possible. This means freshly roasted and ground coffee beans and fresh milk.
2. Consistency: Try to use the same brands and types of ingredients to maintain consistency in your flat whites.
3. Storage: Store coffee beans in an airtight container away from light, heat, and moisture. Keep milk refrigerated at all times.
4. Temperature: Ensure your milk is cold before steaming, as this allows more time for proper texturing.
5. Experimentation: Don’t be afraid to try different coffee beans or milk types to find the combination that suits your taste preferences.

By paying attention to the quality and freshness of your ingredients, you’ll be setting a strong foundation for creating exceptional flat whites. In the next section, we’ll dive into the step-by-step process of making a flat white, bringing together the equipment and ingredients we’ve discussed to create this beloved coffee beverage.

5. Step-by-Step Guide to Making a Flat White

Now that we’ve covered the necessary equipment and ingredients, let’s dive into the detailed process of making a perfect flat white. This step-by-step guide will walk you through each stage of the preparation, from grinding the coffee to pouring the final product.

5.1. Preparing the Espresso

1. Warm up your espresso machine:
   • Turn on your espresso machine at least 15-20 minutes before use to ensure it reaches the correct temperature.
   • Run some water through the group head to warm it up.
2. Grind the coffee:
   • Measure 18-20 grams of coffee beans.
   • Grind the beans to a fine, sand-like consistency.
   • Adjust the grind size if necessary based on the extraction time in step 5.
3. Dose the ground coffee:
   • Distribute the ground coffee evenly in the portafilter.
   • Use a distribution tool or your finger to ensure even distribution.
4. Tamp the coffee:
   • Apply firm, even pressure (about 30 lbs or 13.6 kg) to compress the coffee grounds.
   • Ensure the tamper is level to create an even surface.
5. Extract the espresso:
   • Lock the portafilter into the group head.
   • Place a pre-warmed cup or shot glasses under the spouts.
   • Start the extraction and time it.
   • Aim for a 25-30 second extraction time for a double shot (about 2 oz or 60 ml).
   • The espresso should have a golden-brown crema on top.
6. Assess the extraction:
   • If the extraction is too fast (under 25 seconds), use a finer grind next time.
   • If it’s too slow (over 30 seconds), use a slightly coarser grind.

5.2. Steaming the Milk

1. Prepare the milk:
   • Pour 4-5 oz (120-150 ml) of cold milk into your steaming pitcher.
2. Purge the steam wand:
   • Briefly turn on the steam wand to remove any condensation.
3. Position the steam wand:
   • Submerge the tip of the steam wand just below the surface of the milk.
   • Angle the wand slightly to create a whirlpool effect.
4. Start steaming:
   • Turn on the steam at full power.
   • Keep the tip just below the surface to create a hissing sound, which introduces air into the milk.
   • After a few seconds, when the milk has increased in volume by about 20-30%, submerge the wand further.
5. Continue steaming:
   • Maintain the whirlpool motion to break down any large bubbles.
   • Steam until the milk reaches 140-150°F (60-65°C).
   • The final texture should be smooth and glossy, resembling wet paint.
6. Finish and clean:
   • Turn off the steam and remove the wand from the milk.
   • Immediately wipe the steam wand with a damp cloth.
   • Purge the steam wand again to remove any milk residue.
7. Polish the milk:
   • Gently swirl the pitcher to pop any large bubbles and ensure an even mixture.
   • Tap the pitcher on the counter if necessary to remove any stubborn bubbles.

5.3. Pouring Technique

1. Prepare for pouring:
   • Hold your cup at a slight angle (about 20 degrees).
   • Start with the spout of the milk pitcher close to the surface of the espresso.
2. Begin the pour:
   • Start pouring the milk steadily into the center of the cup.
   • As the cup fills, gradually raise the pitcher and increase the flow rate.
3. Create the base:
   • When the cup is about half full, start to straighten it.
   • Continue pouring steadily, allowing the crema to rise to the surface.
4. Form the pattern (optional):
   • If desired, you can create a simple latte art pattern.
   • Move the pitcher gently from side to side while pouring to create a wiggle pattern.
5. Finish the pour:
   • As you near the rim of the cup, lift the pitcher slightly higher and cut through the pattern to create a defined edge.
   • The final pour should leave a thin (about 1/4 inch or 5 mm) layer of microfoam on top.
6. Serve immediately:
   • The flat white is best enjoyed right away while the crema is still intact and the milk is at the perfect temperature.

By following these detailed steps, you’ll be well on your way to creating a café-quality flat white. Remember that practice makes perfect, and don’t be discouraged if your first attempts aren’t flawless. In the next section, we’ll discuss common mistakes to avoid and provide tips for perfecting your flat white technique.