How to Make Flat White

Smooth, velvety and rich in espresso flavour, the flat white is a coffee shop favourite that has found its way into kitchens across the UK. Often misunderstood or confused with a latte or cappuccino, the flat white has its own distinct personality. It is smaller and stronger than a latte, with a thin layer of silky microfoam that gives it that signature creamy finish without muting the bold espresso beneath.

Originally popularised in Australia and New Zealand, the flat white has become a staple of British coffee culture. Learning how to make one at home is easier than you might think, and once you’ve mastered it, you’ll never need to rely on a barista again.

What Is a Flat White?

A flat white is a coffee drink made with a double shot of espresso and steamed milk, topped with a thin layer of microfoam. Unlike a cappuccino, which has a thick and airy foam topping, or a latte, which uses more milk and foam, the flat white strikes a balance. It delivers a stronger coffee-to-milk ratio and a smooth texture that blends with the espresso rather than sitting on top of it.

A traditional flat white is served in a smaller cup, typically around 150 to 180ml, which helps concentrate the flavour and create that rich, satisfying balance between coffee and milk.

The Origin of the Flat White

There is a playful rivalry between Australia and New Zealand over the origin of the flat white, with both countries claiming it as their own. It likely developed in the 1980s as a reaction to over-foamed cappuccinos. Coffee lovers wanted something smoother and creamier without losing the punch of a strong espresso.

The name ‘flat white’ refers to the ‘flat’ appearance of the milk, which has a fine, velvety foam rather than peaks or bubbles. Since then, it has made its way into cafés worldwide and has become especially popular in the UK, thanks to the rise of independent coffee shops and speciality cafés.

Making Espresso at Home

To make a flat white, you’ll need a strong base of espresso. A double shot is standard, extracted using a coffee machine, stovetop Moka pot or a high-quality pod machine. If you’re using a manual method like an AeroPress, use a fine grind and a strong ratio to mimic the intensity of espresso.

Use about 18 to 20g of ground coffee for a double shot. Aim for a rich, crema-topped shot that fills about 60ml. This forms the base of your flat white and should be poured directly into a warmed cup.

Steaming the Milk

Flat white milk should be steamed to create a fine, glossy microfoam. If you have an espresso machine with a steam wand, use whole milk for the creamiest texture. Skimmed or plant-based milks like oat and soy also work well but may need different techniques depending on the brand.

Start by stretching the milk with the steam wand just enough to incorporate a little air, then submerge the wand to create a rolling whirlpool. The goal is a smooth, velvety texture without visible bubbles. You want the milk to be warm, around 60 to 65°C, but not boiling.

If you don’t have a steam wand, you can heat the milk on the hob or in the microwave and froth it using a handheld frother or by shaking it in a sealed jar, although the texture won’t be quite as refined.

Bringing It Together

Pour the espresso into your warm cup. Swirl the milk jug to blend the foam and milk together evenly. Then slowly pour the steamed milk into the centre of the espresso, allowing the foam to settle on top in a thin layer.

The flat white should have a strong coffee taste with a creamy mouthfeel. If you’re feeling confident, you can try your hand at latte art, as the silky texture is perfect for hearts or rosettas with a bit of practice.

Common Mistakes to Avoid

The most common mistake when making a flat white is over-frothing the milk. If the foam is too thick or bubbly, it becomes a cappuccino. Under-extracting the espresso or using weak coffee can also throw off the balance. Always aim for strong, well-extracted espresso and smooth milk with no large bubbles.

Flat White Variations

You can adjust the flat white to suit your taste. Swap the dairy milk for oat milk for a naturally sweet and creamy version. Add a pinch of cinnamon or nutmeg for a warming twist. A few cafés also offer iced flat whites, made with chilled milk over espresso and served on ice for a refreshing alternative.

Final Thoughts

Mastering the flat white at home is about attention to detail and a little practice. With a good espresso base and properly textured milk, you can recreate that smooth café-style experience from your own kitchen. Whether it is your morning ritual or an afternoon treat, a homemade flat white is a small luxury that never goes out of style.