the perfect flat white

A flat white is an espresso drink with a small amount of milk that originated in Australia and New Zealand. Here is a step-by-step guide to making a perfect flat white:

Ingredients:

• Double espresso (approx. 60ml)
• Milk (approx. 120 ml)
• Espresso cup or cappuccino cup
• Milk jug
• thermometer

Steps:

1. Prepare a double espresso and pour it into an espresso cup or a small cappuccino cup.

2. Pour the milk into a milk jug and use the steam wand to froth the milk into a fine-pored, glossy milk foam.

3. The ideal milk foam for a flat white has a silky consistency and should not be too airy or too thick. Make sure that the milk is heated to around 65°C. Above this temperature the egg white will burn.

4. When the milk foam is ready, pour it into the cup with the espresso by tilting the cup slightly. Now pour the milk foam in a circular motion into the middle of the espresso.

5. Finish the flat white with a thin layer of milk foam to round off the drink.

6. Serve the flat white immediately to ensure it is hot and fresh.

7. As with all of our milk drinks, our 50/50 espresso blend goes perfectly with milk as it has a chocolatey taste that harmonizes beautifully with the creamy milk.

Note: The exact ratios of espresso and milk can vary depending on personal taste. Some baristas also use a 1:2 ratio for espresso and milk. Experiment and find what works best for you!