How to Make a Flat White at Home (the Espresso Drink That's Easier Than a Latte)

The flat white is the espresso drink we make most often at home. It's stronger than a latte, smaller than a cappuccino, and easier to make than either. It tastes like coffee — the milk adds creaminess without diluting the espresso into a milky drink.

A flat white is two shots of espresso with about 4 oz of steamed milk and a thin layer of velvety microfoam on top. The 1:1 ratio of espresso to milk (or close to it) is what makes it different from a latte, which is closer to 1:3 or 1:4.

This is the recipe we use at home, the gear you need, and the small details that separate a good flat white from a mediocre one.

What a flat white actually is

The flat white is an espresso drink that originated in Australia or New Zealand (depending on who you ask) in the 1980s. It was the answer to "we want an espresso drink that's stronger than a latte but smaller than a cappuccino."

The defining features:

• Two shots of espresso. Same as a double-shot latte. The espresso is the star.
• About 4 oz of steamed milk. Less milk than a latte (which has 6–10 oz).
• Thin layer of velvety microfoam. About 0.5 cm of foam on top. Much thinner than a cappuccino's foam layer.
• Served in a small ceramic cup. Usually 5–6 oz. Smaller than a latte mug.

The result: a drink where the espresso is clearly present. You taste the coffee first, the milk second. A latte is mostly milk. A flat white is mostly coffee.

Flat white vs latte vs cappuccino

If you've ordered any of these, you know they can look similar. Here's how they're actually different:

| Drink | Espresso | Milk | Foam | |---|---|---|---| | Espresso | 1 shot | None | Crema only | | Macchiato | 1 shot | 1–2 tbsp | Small dollop | | Cortado | 1–2 shots | 1–2 oz | Thin layer | | Flat white | 2 shots | About 4 oz | Thin velvety layer | | Cappuccino | 1–2 shots | About 4 oz | Thick foam layer | | Latte | 1–2 shots | About 6–10 oz | Thin layer | | Café au lait | 1 shot | 6–8 oz (often drip coffee with steamed milk) | Little to none |

The flat white sits between the cortado and the latte. Less milk than a latte, more milk than a cortado.

What you need

The gear is the same as for any espresso drink at home. The milk technique is the same as for a latte or cappuccino. The flat white is mostly a ratio and a foam-thickness decision.

• An espresso machine. Or a manual espresso maker like a Flair, a Robot, or a pressurized portafilter basket on a regular machine. We use a Breville Bambino Plus at home — small, fast, and good enough.
• A burr grinder. Blade grinders will not give you consistent espresso. You need a burr grinder that can grind fine enough for espresso. Baratza Encore ESP, Fellow Opus, or anything in the $150+ range.
• Whole bean espresso-friendly coffee. A medium-dark roast or a balanced single origin (Colombia, Brazil, Honduras) works well.
• Whole dairy milk or barista oat milk. Both foam best.
• A small ceramic cup. 5–6 oz is the standard flat white cup.
• A kitchen scale. For weighing the espresso shots and the milk.

Total cost if you're starting from scratch: $300–600. If you already have an espresso setup, you're set.

The recipe

This makes one flat white. Double it for two.

The espresso:

• Coffee dose: 18 grams (ground fresh)
• Espresso yield: 36 grams (1:2 ratio)
• Time: 25–30 seconds from first drip

The milk:

• Quantity: About 120 grams (4 oz by volume)
• Temperature: 140–150°F (60–65°C). Don't go above 160°F — the milk scalds and tastes burnt.
• Foam: Velvety microfoam. About 0.5 cm of foam on top.

The ratio: About 1 part espresso to 1 part milk by weight (or close to it). This is the defining feature of a flat white.

The method (3 minutes, step by step)

Step 1: Pull the espresso shot (25–30 seconds)

Grind 18 grams of beans. Dose into the portafilter. Distribute and tamp evenly (about 30 lbs of pressure, or until it feels firm).

Start the shot. The first drip should appear at 7–10 seconds. Total shot time should be 25–30 seconds. You should yield about 36 grams of espresso (1:2 ratio).

If the shot runs fast (less than 22 seconds), grind finer. If it runs slow (more than 35 seconds), grind coarser. Adjust one click at a time.

If you're new to espresso, our How to Dial In Espresso at Home post walks through the full dial-in process.

Step 2: Steam the milk (30–45 seconds)

Pour about 120 grams of cold milk into a stainless steel pitcher. The pitcher should be big enough to hold at least double the milk you're steaming (the milk doubles in volume when you add air).

Place the steam wand just below the surface of the milk at the side of the pitcher, not the center. Turn the steam on full. You should hear a paper-tearing sound — that's the air being incorporated.

Once the milk has stretched (about doubled in volume), submerge the wand deeper into the milk to stop adding air and start heating. The milk should spin in a whirlpool. This creates the velvety microfoam.

Stop when the pitcher is hot to the touch — about 140–150°F. Don't go above 160°F.

Tap the pitcher on the counter to pop any large bubbles. Swirl the milk to combine the foam and the liquid. The texture should be glossy, like wet paint.

If you're new to steaming milk, our How to Make a Better Cappuccino at Home post walks through the foam technique in more detail. Same principles, slightly different end result.

Step 3: Pour (15 seconds)

Pour the steamed milk into the espresso from a low height first (this pushes the crema into the milk and creates a base layer). Then raise the pitcher and pour from a higher height to create the foam layer on top.

You don't need to do latte art for a flat white. The thin foam layer is the goal, not a rosetta. But if you want to try a simple heart or tulip, the same pour technique works.

Step 4: Drink

Drink immediately. The foam should still be glossy and the milk should be hot but not scalding.

Common mistakes (and the fix)

The drink tastes watery or weak

Likely cause: Too much milk, or under-extracted espresso.

Fix: Use 120 grams of milk, not more. Make sure your espresso shot is dialed in (25–30 seconds, 1:2 ratio).

The drink tastes harsh or sour

Likely cause: Under-extracted espresso (sour) or burnt milk (harsh).

Fix: Grind finer for the espresso. Stop steaming the milk at 150°F, not 160°F.

The drink has no foam or large bubbles

Likely cause: Milk wasn't steamed properly, or the milk is too old.

Fix: Use cold milk, fresh from the fridge. Start with the wand just below the surface for the stretch, then submerge for the spin. Whole dairy and barista oat milk foam best.

The drink has too much foam

Likely cause: You added too much air during stretching.

Fix: Only stretch until the milk doubles in volume. Then submerge the wand to stop adding air.

The drink is too hot to drink

Likely cause: Milk was steamed past 160°F.

Fix: Stop steaming when the pitcher is hot to the touch. Use a thermometer for the first few tries.

What coffee to use

A flat white is mostly espresso, so the coffee matters. You want a coffee that:

• Tastes good as espresso. Medium-dark roast is the safe choice. Some single origins (Colombia, Brazil, Honduras) work well as espresso.
• Has enough body to stand up to the milk. Very light roasts can taste thin in a flat white.
• Has good sweetness. Milk can mask sweetness, so a coffee with low sweetness will taste dull in a flat white.

Our picks for flat whites:

• Colombia — balanced, sweet, slightly chocolatey. Works as espresso and pairs well with milk.
• Brazil — chocolatey, full body, holds up to milk. The classic flat white coffee.
• Whiskey Barrel Aged Guatemala — for a special occasion. The barrel notes come through even with milk.

For the full lineup, see our single origin collection.

How we make flat whites at the roastery

At the roastery, when we're making flat whites for visitors, the recipe is exactly the one above. The only variation is the milk — we use whole dairy as the default and barista oat milk for dairy-free requests.

For more on which milk to use, our How to Choose the Right Milk for Your Coffee post walks through the comparison.

Why freshness matters for flat whites

A flat white is mostly espresso, so the freshness of the beans determines the quality of the drink. Stale espresso makes a flat, dull flat white. Fresh espresso makes a sweet, complex flat white — even with milk.

Most grocery store coffee was roasted 2 to 6 months before you bought it. Specialty roasters who ship to order — like us — roast on Wednesday, ship on Thursday, and the bag arrives at your door within a week of roast. For espresso, that freshness window matters more than for any other brew method.

For more on what freshness actually means and why grocery store coffee falls flat, our What "Fresh Roasted" Actually Means post walks through it.

Want to try our coffee in a flat white? Our Colombia and Brazil are both excellent as espresso for milk drinks. Our single origin collection has the full lineup. Every bag you buy helps fund animal rescue efforts through our partnership with ASPCA, Best Friends Animal Society, and local shelters.

Brew slow. Sip slow. ☕

P.S. If you're new to espresso, our How to Dial In Espresso at Home post is the place to start. And if you want to try a different milk drink with the same espresso, our How to Make a Better Cappuccino at Home post covers the foam-thicker version.