Flat white, the Australian way
A double ristretto under a small, silky microfoam. No foam peaks, no sprinkles — just espresso and steamed milk in a small cup.
Method
01
Pull a double ristretto.
Extract 18g of coffee into approximately 40ml of espresso (ristretto). The extraction should be rich and concentrated — stop shorter than a standard shot.
Note. If using a moka pot, use the darkest roast available and brew a strong, concentrated shot.
02
Steam the milk.
Steam cold whole milk to 65°C. The goal is a silky microfoam — inject steam at the surface briefly to stretch the milk slightly, then submerge and spin until glossy. No thick foam bubbles.
03
Pour.
Pour the steamed milk slowly over the espresso in a small 170ml cup, holding back the foam. The flat white should be almost flat — minimal foam on top.
A note. The flat white is distinguished by its microfoam — silky, fine, with no thick foam layer on top. The ratio is approximately 1 part espresso to 2.5 parts steamed milk.
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