Flat White Preparation, differences and tips directly from the barista
In this article, you'll find out how to make the fancy cult drink perfectly at home.
For a few years now, the Flat White has been listed on every menu alongside all the other well-known coffee variations. Often referred to as the cappuccino's little brother, the flat white has long since achieved its own cult status.
But what's really behind the hype surrounding the coffee drink that has spilled over from down under and is now available everywhere? In this article, you'll find out all about flat white: what makes it so special and how does it differ from the classics?
What is a flat white and where does it come from?
A flat white is basically a stronger and more caffeinated version of a cappuccino. While a cappuccino is prepared with an espresso and frothed milk, a flat white consists of a double espresso (doppio) and fine-pored frothed milk, known in the barista scene as microfoam.
A cappuccino is served with approx. 180-200 ml of milk and therefore consists of ⅔ milk and ⅓ espresso. A flat white, on the other hand, is prepared with around 130-150 ml of milk and the mixing ratio is ⅓ milk and ⅔ espresso.
You can find the recipe for making a perfect cappuccino with lots more tips in our coffee magazine here.
Powerful coffee enjoyment with maximum caffeine kick and microfoam
The preparation of a flat white differs slightly depending on the barista. Some prepare the flat white with a lungo (extended espresso) instead of a doppio, which matches the mixing ratio with the milk mentioned above, but lacks the caffeine kick. The choice of serving vessel is also a matter for the barista.
Some serve a flat white in a smaller, thick-walled cappuccino cup, others use a small, clear glass. Ultimately, the barista's skills determine whether the flat white is artfully staged with latte art or simply covered with a flat layer of microfoam.
Our perfect flat white
We love our flat white with a double espresso and fill the glass to the brim with fine-pored milk foam. Our favorite coffee bean blend for this is the Best Friendsbecause its strong and intense taste of chocolate and nougat and dense crema form a strong basis for our perfect flat white.
Surely the flat white was invented by Starbucks?
The misconception that the flat white originated in the USA and was developed by Starbucks persists. The fact is, however, that a flat white first appeared on coffee counters in Australia or New Zealand in the 1980s and very quickly gained popularity. The actual origin can no longer be determined with certainty. To this day, both countries claim to have invented flat white coffee.
The equipment
As you need a double espresso and very fine-pored milk foam to prepare a flat white, you will need an espresso machine or a fully automatic coffee machine with an espresso function. You will also need a steam nozzle for frothing milk or, alternatively, an electric milk frother. An espresso pot or an AeroPress can certainly also be used to make a flat white, but at the expense of a perfectly pronounced crema for latte art.
Cup or glass? What is a flat white served in?
Opinions differ on the use of the drinking vessel. Whether the flat white is prepared in a cup or a glass, however, ultimately makes little difference to the preparation. What matters is the size. The flat white cup or glass should be around 180-200 ml. If you are not yet an experienced latte maker or can do without it, you are well advised to use a small cappuccino cup, as the surface provides more room for maneuver when pouring milk foam.
As we at Black Label already have pretty good barista skills, we prefer to use a flat white glass, as this also stands out visually from other coffee drinks and the flat white is therefore immediately recognizable as such and simply looks great.
How to make a flat white: preparation in 3 steps
The preparation seems simple at first, as a flat white only consists of two components: A double espresso with frothed, fine-pored milk. But appearances are deceptive, as many baristas have despaired of this drink. The challenge is firstly to create a fine-pored milk foam, the microfoam, and then to pour the milk safely into the Doppio. Here we explain how you can quickly master both challenges.
Step 1 - The Espresso Doppio
The first step is to prepare a strong, double espresso with a dense and pronounced crema.
Step 2 - Create microfoam
While the espresso is brewing, you have time to take care of the milk foam. To produce this fine-pored flat white foam, you only need a very small amount of air and a very short infusion phase.
This creates the perfect milk foam for a flat white:
1. pour cold milk into the frothing jug.
2. hold the jug at an angle and place the steam nozzle about 1-2 cm below the surface of the milk and turn the steam nozzle all the way up.
3rd drawing phase: If you hear a steady hissing, scratching or smacking sound, pull the foam up and as soon as the volume is right, insert the steam nozzle a little deeper again. Now create the Microfoam by breaking up the larger air bubbles.
4. swirl the milk froth: After frothing, swirl the jug and, if necessary, tap it lightly on a flat work surface to remove the last larger bubbles.
Our tip: Hold the jug by the handle with one hand and guide the jug with the other. This way you can feel exactly how you move the jug just below the surface and when the milk gets hot. Turn off the steam when the jug gets too hot and you can barely hold it. This is usually the perfect time for the right milk temperature.
Step 3 - Pour the milk foam
Now add both components together. Hold the cup or glass with the Doppio at a slight angle, place the jug just above the Doppio and pour in the milk carefully but quickly.
If your flat white is already working perfectly, the next step is to decorate your coffee with latte art. To create a heart, hold the jug at an angle and pour the milk foam slowly and deeply over the crema into the center of the Doppio. This creates the basic shape. Then pull the jug upwards from the initial low position, allowing the foam to rise slowly and create the base of the heart.
Shortly before the end of the movement, bring the jug back to the bottom edge of the cup, which is facing you. Finally, pull the jug forward, away from you, to form the tip of the heart. You can find latte art instructions for a leaf here.
Our flavor tip: try frothing your milk with a syrup with your favorite flavor. A dash of cinnamon or almond is particularly popular with our team in the fall or winter. In summer, we opt for coconut syrup and use coconut milk directly. This gives you a wonderful taste from the very first time you brew your coffee.
Quick guide: Preparation of flat white
Ingredients:
- 120-140 ml cold milk or a milk substitute product
- a double espresso (50-60ml)
Required equipment:
- Espresso machine/ fully automatic coffee machine or an alternative to make an espresso
- Stainless steel jug
- Glass or cup with a capacity of about 200 ml
- Strong coffee beans, ideal for this are our Best Friends
- Fresh milk or a milk alternative
Procedure:
- Make a double espresso and pour into a glass
- Frothing fine-pored milk
- Pour the milk carefully but quickly onto the espresso immediately after frothing
