CoffeeEspresso Bar

Flat White

A double ristretto with a very thin microfoam. The coffee comes through more than in a latte.

Cup
160 ml (5–6 oz) cup
Ratio
1:1.5 (ristretto)
Temp
Milk 58–62°C
Grind
Fine
Time
3 min
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Ingredients

Make cups

Base recipe makes 1 cups. Quantities update automatically.

Equipment

  • Espresso machine
  • 350 ml milk pitcher
  • 160 ml cup

Method

  1. Pull 18 g of coffee into a 28 g ristretto in 22–27 seconds.

  2. Steam 120 ml milk to 58–62°C with very little air (1–2 seconds) for a thin, glossy microfoam.

  3. Pour slowly close to the surface until the cup is full with about 0.5 cm of foam.

Barista tip

A ristretto is a shorter, more concentrated espresso, sweeter and not drowned by the milk.

Read the coffee guide → · Cost this drink →

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