Leer en español: Cómo preparar café Flat White
Characteristics of Flat White coffee
Flat White is a milk-based espresso coffee with 0.5cm froth on top which is less than a café latte or cappuccino. In Australia, it is mostly prepared with a single shot (30mls approx.) coffee. The addition of 0.5cm froth helps bring crema to the top of the drink. Due to its minimum froth, it is less creamy giving it a more distinct coffee flavor.
To prepare a Flat White coffee, you will need espresso shot and lightly textured milk which can be achieved by an espresso machine or alternatively, can be done with manual espresso maker and milk frother.
Information
Ingredients
E Espresso coffee.
E Whole milk.
Utensils
E Espresso coffee machine.
Preparation
Aussie Flat White coffee recipe:
E Cup size: Typically, 6oz is used for dine-in and 8oz for takeaway.
E Shot: 1 shot of 30ml espresso per cup generally using 18-23gms of coffee.
E Milk: 180-200mls textured with 0.5cm froth. This can be achieved by adding less air while texturing.
E Serving temperature: 60°-65° centigrade.
E Pour: Poured from a height of 10-15cms from the cup to ensure crema is retained and not too much froth goes into the cup. Optional latte art can be added.
E Presentation: Served in a round pre-heated ceramic cup with saucer and spoon for dine-in or in a takeaway cup with lid. Served with optional sugar.
Flat White coffee | Credits: Babin Gurung.
Recommendations
E 12oz cup will have 2 shots (60mls approx.) coffee and 16oz will have 3 shots (90mls approx.) coffee.
E Strong Flat White order will have an additional shot added to it.
E Flat White can also be prepared with a single of double ristretto.
E Variety of milk can be used for this drink textured to the same 0.5 cm.
May interest you: How to prepare Coffee and Mezcal.
About the Author
Babin Gurung 
Barista Trainer.
I started my coffee journey 12 years ago as a barista in Australia and haven’t stopped. I am now a barista trainer for one of the best Australian coffee companies where I get to share my passion and knowledge every day to the new generation of baristas. In my spare time, I explore local coffee scene and regularly write articles for a coffee magazine (BeanScene).
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