Origin: Australia & New Zealand  |  Prep: 3 minutes  |  Brew: 3 minutes

About This Brew

The flat white is the proudest contribution of Australian and New Zealand café culture (with both nations cheerfully claiming its 1980s invention). It is built on a double shot of espresso topped with steamed milk and a thin, even layer of velvety microfoam. It has less foam than a cappuccino and a higher coffee-to-milk ratio than a latte.

The defining feature is the silky, glossy 'flat' texture of finely steamed milk, poured to integrate with the espresso rather than sit on top, which lets the coffee's flavour come through clearly while staying smooth and creamy. Served in a smaller ceramic cup, it is the everyday benchmark of antipodean coffee craft, and the drink that conquered specialty cafés worldwide.

Ingredients

• 2 shots espresso
• 120-150ml fresh whole milk
• Cocoa or latte art (optional)

Equipment Needed

• Espresso machine with steam wand
• Milk jug
• Ceramic cup (150-160ml)

Instructions

1. Pull a double shot of espresso into the cup.
2. Steam the milk to create a fine, glossy microfoam (only a thin layer of foam).
3. Tap and swirl the jug to integrate the foam into the milk.
4. Pour the milk steadily into the espresso, finishing with a thin layer of microfoam.
5. Serve immediately.

Tags: Oceania · Hot · Intermediate