Making a flat white with your coffee machine involves specific steps for the espresso and milk to achieve its signature smooth texture.
A flat white is a beloved coffee drink known for its balanced flavour and velvety feel, differentiating it from lattes or cappuccinos by having a thinner layer of microfoam. Using a coffee machine, particularly one with a steam wand, is essential for creating the necessary components: a strong espresso base and perfectly steamed milk.
Steps to Craft Your Flat White
Based on standard practice and the provided information, here are the key steps to make a flat white using your coffee machine:
- Prepare the Espresso Base: Begin by making around 35ml of espresso using your coffee machine. Once brewed, pour this shot directly into the base of the cup you'll be serving the flat white in.
- Steam the Milk: Next, use the steamer attachment on your machine to steam the milk. The goal is to create milk with around 1-2cm of foam on top. This means the milk below the foam should be smooth and integrated, often referred to as microfoam, though the reference specifies foam height.
- Combine Espresso and Milk: Hold the jug containing your steamed milk. Position the spout of the jug so that it is about 3-4cm above the top of the cup containing the espresso. Pour the milk steadily into the cup, allowing it to combine with the espresso.
Key Characteristics of a Flat White
Following the process outlined, a flat white is characterized by:
- A single or double shot of espresso forming the foundational layer.
- Steamed milk integrated smoothly with the espresso.
- A thin, flat layer of foam (specifically noted as 1-2cm in height in the reference) that sits flush with the rim of the cup.
Essential Tools
To successfully make a flat white following these steps, you will typically need:
- An espresso machine (with espresso brewing capability)
- A steam wand or attachment
- A milk frothing jug
- A ceramic coffee cup
Quick Reference Table
Here’s a summary of the core elements mentioned in the process:
| Component | Detail from Reference |
|---|---|
| Espresso | ~35ml, poured in cup first |
| Milk Foam | ~1-2cm layer on top |
| Pour Height | ~3-4cm above cup rim |
| Pour Style | Steady |
Mastering the milk steaming and pouring technique is crucial for achieving the desired texture and minimal foam layer typical of a flat white. Practice helps in creating the smooth, integrated microfoam just below the thin top layer.
