How to make a flat white at home

The flat white is the coffee-lover's milky drink: stronger than a latte, silkier than a cappuccino, with the coffee front and centre. It's also easy to make at home once you know the ratio. Here's how.

What makes a flat white different

It comes down to the milk. A flat white uses a smaller amount of silky microfoam — velvety milk with tiny, barely-there bubbles — rather than the airy foam of a cappuccino or the larger volume of a latte. The result is a stronger, smoother, more coffee-forward drink. (See all three compared in our latte, cappuccino & flat white guide.)

Step by step

1. Pull a strong shot. Use a higher-intensity pod or a double espresso for a proper flat white base. The Nespresso®-compatible range is ideal.
2. Steam or froth the milk to microfoam. You want it glossy and paint-like, not stiff and bubbly. No machine? See how to froth milk without a machine.
3. Tap and swirl the milk jug to knock out big bubbles and keep it silky.
4. Pour the microfoam over the shot from low and close, holding back the foam so the drink stays thin and smooth on top.

Tips

Whole or barista milk gives the silkiest texture. Keep the milk just below boiling. And use fresh, well-roasted coffee — a flat white has nowhere to hide a stale shot.

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