A flat white is a small coffee drink built around a simple combination of espresso and steamed milk. The challenge at home is getting the proportions and milk texture right without turning it into a large latte or a very foamy cappuccino. This guide walks through a straightforward way to make a flat white, including an espresso-machine method, milk-texturing tips, and a few alternatives if your setup is more basic.
What Is a Flat White?
The flat white is usually made with espresso and steamed milk, served in a relatively small cup. Its defining feature is not simply the ingredients, but the relationship between the coffee and the milk. Compared with a larger milk-based coffee, a flat white generally keeps the espresso more noticeable, and the milk is heated and textured into a smooth, fine foam rather than a thick layer of airy froth.
There is some variation in how cafés prepare flat whites, particularly when it comes to cup size, number of espresso shots, and exact milk-to-coffee ratio. That means there is no single recipe that applies everywhere.
Flat white vs. latte
A latte generally contains more milk and is usually served in a larger cup or glass. A flat white is typically smaller, with a stronger coffee presence relative to the amount of milk. The exact difference depends on the recipe being used, so it is better to think of the two as different styles rather than drinks with one universally fixed formula. (You can also try a latte without an espresso machine.)
Flat white vs. cappuccino
The main difference is the texture of the milk. A traditional cappuccino usually has a more noticeable layer of foam, while a flat white aims for a smoother, thinner microfoam that blends more naturally with the espresso. If the finished drink has a very thick cap of stiff foam, it is moving away from the texture normally associated with a flat white. For the classic foamy version, see how to make a classic cappuccino at home.
What You Need to Make a Flat White
The ingredient list is short, which makes the preparation fairly straightforward. The more important part is getting the espresso and milk to work together.
Ingredients
For one flat white:
- 18 g of finely ground coffee
- About 36 g of espresso
- 120–150 ml of milk
The quantities are a starting point rather than a strict rule. Cup size and personal taste can change the balance, so small adjustments are perfectly reasonable. Whole milk is commonly used because it can produce a smooth, creamy texture when steamed. Other types of milk can also be used, although the texture may behave differently depending on the milk.
Equipment
You will ideally need:
- Espresso machine
- Coffee grinder
- Espresso scale
- Milk pitcher
- Small cup
A thermometer can also be useful while learning to steam milk, although it is possible to learn to judge temperature by touch with practice. If you are new to espresso itself, start with our espresso at home guide, and see how to choose a coffee grinder (espresso generally calls for a burr grinder).
How to Make a Flat White Step by Step
The easiest way to think about the process is to prepare the espresso first and then texture the milk so both are ready close together.
1. Prepare the espresso
Start by grinding the coffee finely enough for espresso. A simple starting recipe is:
- Coffee dose: 18 g
- Espresso yield: 36 g
- Ratio: 1:2
- Approximate extraction time: 25–30 seconds
Place the ground coffee into the portafilter, distribute it evenly, and tamp with steady pressure. Lock the portafilter into the machine and begin the shot. Place the cup or a small scale underneath so the espresso can be measured as it comes out.
The exact extraction time may vary depending on the coffee, grinder, machine, and other factors. The numbers above are simply a useful starting point for dialing in the recipe.
2. Start steaming the milk
Pour approximately 120–150 ml of cold milk into the pitcher. Do not fill the pitcher too high because the milk needs room to expand as it is steamed. Position the steam wand close to the surface of the milk. At the beginning, introduce a small amount of air into the milk. The goal is to create very fine bubbles rather than a large amount of visible foam.
3. Create a smooth texture
Once the initial air has been incorporated, lower the pitcher slightly so the steam wand sits deeper in the milk. You want the milk to circulate smoothly around the pitcher. This rolling motion helps break down larger bubbles and create a finer, more uniform texture. A good flat white should have milk that looks glossy and smooth rather than dry, stiff, or covered in large bubbles.
4. Stop at the right temperature
Heat the milk until it is hot but not excessively hot. For a starting point, aim for roughly 55–65°C (131–149°F). If using a thermometer, remove the pitcher around the desired temperature. Without one, the outside of the pitcher can provide a useful reference as you become familiar with the process. Avoid overheating the milk, because excessive heat can change its flavor and make it harder to achieve the smooth texture you are looking for.
5. Prepare the milk for pouring
Once steaming is finished, gently tap the pitcher on the counter if there are any obvious large bubbles, then swirl the milk. The milk should look glossy and fluid. This is an important step because the milk should remain integrated rather than separating into liquid milk underneath and a thick layer of foam on top.
6. Pour the milk into the espresso
Give the espresso a gentle swirl if necessary, then begin pouring the milk steadily. Start from slightly higher above the espresso so the milk enters the coffee, then bring the pitcher closer to the surface as the cup fills. The goal is to combine the espresso and milk rather than simply placing a thick layer of foam on top.
If you are interested in practicing latte art, the final part of the pour can be used to create a simple pattern. Latte art is optional, though; a flat white does not need a design on the surface to be successful.
How to Get the Milk Texture Right
For many beginners, the espresso is not actually the hardest part. Milk texture takes some practice because small changes in the steam wand position can produce noticeably different results.
What good flat white milk should look like
Look for:
- Fine, small bubbles
- A smooth and glossy surface
- A texture that flows rather than sits stiffly
- Little or no visible separation between liquid milk and foam
The foam should be integrated into the milk rather than forming a thick layer.
Common milk-texturing problems
- Large bubbles: the steam wand was probably too close to the surface for too long, allowing too much air into the milk.
- Very thick foam: too much air was introduced during the initial steaming stage.
- Flat, watery milk: the milk may not have been textured enough, or the steam wand may have been positioned too deeply from the beginning.
- Milk with a rough or dry texture: the milk may have been overheated or the air was incorporated too aggressively.
Milk steaming is one of those techniques where a few small changes can make a noticeable difference. It usually becomes easier once the same pitcher position and steam-wand movement can be repeated consistently.
How to Adjust Your Flat White
Once the basic recipe works, the drink can be adjusted without changing its identity completely.
If the coffee tastes too strong
Try slightly increasing the amount of milk while keeping the drink relatively small. Another option is to use a slightly larger espresso yield if the espresso itself is particularly intense.
If the drink tastes too milky
Reduce the amount of milk or use a slightly stronger espresso recipe. The goal is to restore the coffee’s presence without simply making the drink smaller and more difficult to pour.
If the espresso tastes too bitter
The issue may not be the milk. Before changing the milk recipe, check the espresso itself. A grind that is too fine, an extraction that runs too long, or another brewing variable can affect the flavor. Make one adjustment at a time so it is easier to understand what changed. (See why coffee grind size matters.)
If the drink feels too foamy
Use less air during the first part of steaming. The goal is a thin layer of very fine microfoam rather than a large volume of stiff foam.
Making a Flat White Without an Espresso Machine
A flat white depends on thin, glossy microfoam, and that texture is the hardest part to reproduce without a steam wand. The closest home version is concentrated moka pot coffee topped with milk that has been frothed only briefly, so it is smooth and velvety rather than foamy. Pour the milk slowly and keep the drink small. Strong brewed coffee also works, but the result is a flat-white-inspired drink rather than a traditional one.
For the coffee base, see how to make a latte without an espresso machine; for frothing methods and how to keep the bubbles small, see how to froth milk without a steamer.
Common Flat White Mistakes
A few small habits can make the drink much harder to balance.
Using too much milk
A large amount of milk can quickly turn the drink into something closer to a latte. Start with a relatively small quantity and adjust gradually.
Creating cappuccino-style foam
A flat white is not supposed to have a thick, dry foam layer. If the milk doubles dramatically in volume and looks very airy, too much air has probably been incorporated.
Ignoring the espresso
Milk can soften the perception of espresso, but it cannot completely hide an unbalanced shot. If the coffee tastes unpleasant before the milk is added, take a moment to adjust the espresso recipe rather than relying on extra milk.
Serving in a very large cup
A large cup encourages larger quantities of milk and can make it difficult to maintain the coffee-to-milk balance associated with a flat white. A smaller cup makes it easier to keep the drink concentrated and controlled.
FAQ
Is a flat white stronger than a latte?
It often tastes more coffee-forward because it generally contains less milk relative to the espresso. However, the actual strength depends on the espresso recipe and the amount of milk used.
How much milk goes into a flat white?
There is no single universal amount. Around 120–150 ml is a useful starting range for a small homemade flat white, but the final amount can be adjusted to taste.
Should a flat white have foam?
Yes, but the foam should be fine and integrated into the steamed milk. It should not resemble the thick, dry foam commonly associated with a traditional cappuccino.
Can I make a flat white without an espresso machine?
Yes, although the result will not be exactly the same. A moka pot or concentrated brewed coffee can provide an alternative coffee base, combined with warm, finely textured milk.
What milk is best for a flat white?
Whole milk is a common choice because it can produce a smooth, creamy texture. Other milks can work too, but their steaming behavior and final texture may differ.
Why does my flat white taste too milky?
There may simply be too much milk for the amount of coffee being used. Try reducing the milk slightly or increasing the coffee concentration rather than adding more foam.
Final Thoughts
A good flat white does not require a complicated recipe. The key is keeping the drink relatively small, preparing a balanced espresso, and steaming the milk until it becomes smooth and finely textured rather than heavily foamed. Once those basics are under control, small adjustments to the coffee, milk, and pouring technique can help you find the version that suits your taste at home.
Related reading: see also how to make a cortado at home.
