Flat white
A double ristretto under 130 ml of microfoam. Smaller, stronger and flatter than a latte, and the milk texture is the whole job.
- Time
- 5 min
- Difficulty
- advanced
Flat white
Antipodean, built on a double ristretto, microfoam only. What separates it from a latte, cup for cup.
Recipes
Articles
Flat white or latte: what actually differs
Same two ingredients, two different drinks. The volume, the shot behind it and the milk texture all change, and each one follows from the first.
Latte art starts in the jug
Most failed patterns were lost during steaming, not pouring. Here is the texture to aim for, the kit that helps, and how to pour a heart.
Latte, cappuccino, flat white: the same two ingredients
Four drinks, one recipe. What actually separates a latte from a cappuccino, a flat white and a macchiato is cup size, milk volume and seconds of air.
The ristretto base, explained
A ristretto is not a small espresso. It is the first two thirds of one, and the grind has to move with it or the shot runs fast and sour.
Which milk foams best
Protein builds the foam, fat softens it and sugar makes it taste sweet. What that means for whole, skimmed, oat and the rest at the steam wand.