If you’ve ever ordered a coffee in Australia, there’s a pretty good chance it would’ve been a flat white. It’s a café staple, and often also the benchmark by which a barista’s skill is judged. While these drinks may look simple on the surface, the steps for how to make a flat white means it’s a good idea to have at least a basic understanding of milk texture and coffee extraction.
In today’s guide, we’ll break down exactly how to make a flat white coffee, breaking down what a flat white is, how it differs from other coffees, and how to make a flat white at home (yes, even without an expensive coffee machine!). We’ll also explain why professional barista training can make a big difference when learning how to perfect this iconic drink.
What is a flat white?
To put it simply, a flat white is an espresso-based coffee that’s made with steamed milk and a thin layer of microfoam on top. It has a smooth texture and quite a strong coffee flavour, without the thick froth you’d expect from a cappuccino. Typically, you’ll find a flat white served in a smaller mug, containing around 170mL of liquid. The focus of a flat white is on letting the body of the espresso shine through, rather than having the taste buried beneath a lot of milk.
There’s a friendly rival between Australia and New Zealand regarding where the flat white originated. Aussies say it was them, while New Zealanders say it was they who invented it.
What’s the difference between a flat white and a latte?
Flat whites and lattes are sometimes confused, and it can be easy to do so (particularly if you’re unfamiliar with coffee). While both of these drinks are espresso-based drinks with milk added, there are a few key differences.
Milk texture
A flat white has a very fine microfoam with minimal froth on top. In contrast, a latte has more steamed milk and a slightly thicker layer of foam on the top.
Presentation
Lattes tend to be served in tall glasses and the foam on top is typically adorned with latte art. Flat white may also have latte art, but the surface is often flatter.
Cup size
A flat white is usually served in a smaller cup of around 170mL, while a latte is served in a larger glass or cup and typically around 250mL.
Coffee flavour
A flat white has less milk than a latte, and as such, the espresso flavour is more pronounced. The flavour of a latte is creamier with more of the milk flavour coming through.
What is the ratio of coffee to milk in a flat white?
The ratio between coffee and milk is a very important element of a flat white. Typically, in Australian cafés, a flat white is made using:
- A double shot of espresso (typically around 45mL)
- Steamed milk to fill the cup (approximately 130mL)
- A thin layer of microfoam on the top (around 2-3mm)
The coffee to milk ratio should be roughly 1:3. The key to making this ratio feel right is to make sure the milk is textured rather than foamy. You want the milk to integrate with the espresso, rather than have it sitting on top. When you correctly create a flat white, the coffee and milk blend together, creating a consistent flavour for each sip.
How to make a flat white coffee with a coffee machine
If you have access to an espresso machine, here are the steps for making a professional flat white coffee:
Step 1: Grind and extract the espresso beans
Extract a double shot of espresso from freshly ground coffee beans. You’re aiming for a balanced extraction, so not too sour and not too bitter. This is called the “sweet spot” of espresso extraction, and it’s something baristas work on perfecting.
Step 2: Steam the milk
The next step is to pour cold milk into a stainless steel jug. Generally, full cream milk is the standard in Australia as it produces a good texture, but alternative milks can also be used. To steam your milk, position the steam wand just below the milk’s surface to add air to it, then lower it further in to heat the milk and create microfoam. You want to get a glossy, thickened texture with no visible bubbles. Once the milk reaches around 60°C, stop steaming. If you overheat the milk it can destroy its sweetness and create a subpar texture.
Step 3: Pour the milk onto the espresso
Swirl the milk gently to keep its consistency, then pour it into the espresso mug. Pour the milk in smoothly and watch it integrate with the coffee. The finished flat white should have a flat surface with little to no foam sitting on the top.
How to make a flat white without a machine
While it can be more straightforward to make a flat white with a machine, you don’t necessarily need one to make something pretty close to a flat white at home. Here are the steps:
Step 1: Craft a strong coffee base
Instead of using a machine for extraction, use a stovetop moka pot, cafetière, or strong plunger coffee. The aim here is to create a concentrated coffee that closely mimics espresso.
Step 2: Heat the milk
Heat up your milk on the stove. Make sure it’s hot but not boiling. You don’t want to burn the milk.
Step 3: Froth the milk
There are several ways to froth milk, including a handheld milk frother, a French press (simply place the milk inside and pump the plunger up and down), and a sealed jar (shake the jar vigorously then heat it up after). You want to lightly aerate the milk to make it smooth, rather than creating stiff foam.
Step 4: Combine the two parts
Pour the milk into your coffee and let the two ingredients integrate. You want to make sure there’s plenty of coffee there, and of course, less milk than a latte.
While this method of how to make a flat white probably won’t produce café-quality microfoam, it’s a good way to enjoy a similar drink at home if you don;t have a machine.
Common mistakes when learning how to make a flat white
There are a few mistakes that even experienced coffee makers may get wrong when making a flat white. These can include:
- Over-frothing the milk
- Over-heating the milk and burning it
- Using too much milk and turning the flat white into a latte
- Using stale coffee beans
- Under-extracting the espresso
- Over-extracting the espresso
Knowing about these mistakes and how to fix them is an important part of professional barista training. If you’re making errors, don’t fret, your technique will improve over time with practice and guidance.
How a barista course can help you learn how to make a flat white
While home practice is super valuable, a professional barista course offers all of the information you need in one place. Express Online Training has partnered with Streamline Training to provide an Introduction to Barista Training short course. This 100% online barista course covers a number of areas, including:
- Varieties of Coffee Beans
- Processing Methods
- Roast Levels
- The Perfect Grind
- Extraction Techniques
- Taste and Troubleshooting
- Milk Types and Their Differences
- Steaming to Perfection
- Latte Art Basics
- Alternative Brewing Methods
- Cold Brew and Iced Coffee
The course can be stopped and resumed at any time, and you won’t need speakers or headphones to complete it. There’s locally-based support available 7 days a week (including until late on weekdays), so you can get answers to any questions you may have, quickly. Upon completion, the certificate can be downloaded and printed so you can easily show employers.
An Introduction to Barista Training course is a great start for anyone interested in learning more about how to make café-quality coffee. Whether you’re wanting to start a role in a café, or are simply looking at how to improve your coffee at home, this helpful course is a handy way to learn more.
A flat white may look simple when it’s brought out to you at a café, but it’s a drink crafted on balance and technique. Whether you’re interested in perfecting your home coffee or training for a role in hospitality, understanding how to make a flat white is a great skill to have. The Introduction to Barista Training course is a great way to learn more about crafting that perfect flat white.
