Words by Sam Okafor
3 min read
The flat white is our best seller at both cafés. It is small, strong and smooth, and it lives or dies by the milk.
Start with a short shot
We pull a double ristretto: 18 g of coffee for about 30 g of espresso in 25 seconds. It is sweeter and thicker than a normal shot, so it stands up to the milk.
Milk like wet paint
Steam cold milk to around 60°C, adding only a little air at the start. You want a glossy texture with no visible bubbles. Swirl it, then pour from close to the cup so the foam stays thin.
A flat white should be about 160 ml. Any bigger and it becomes a latte.
Espresso
Milk
Share
Keep reading
