The Australian flat white is a compact coffee with a strong espresso base and a thin layer of silky microfoam, prized for its balanced coffee-to-milk flavor.
The key is texture rather than volume: stretch the milk only slightly, then steam it until glossy and pour it into fresh espresso while the crema is still active.
Stop steaming when the pitcher feels hot but not painful to hold, around 60–65°C / 140–150°F; hotter milk loses sweetness and texture.
Serving Suggestions
Serve immediately in a small ceramic cup with a plain biscuit, lamington, or slice of banana bread.
Recipe Notes
Use freshly ground espresso and whole milk for the most forgiving result. Barista-style oat milk can be substituted if it steams well.
Classic Australian Flat White
Double espresso topped with silky steamed milk and fine microfoam in a small cafe-style cup.
Ingredients
Equipment
Method
Brew and Steam:
- Pull a double espresso into a small preheated cup.
- Pour cold milk into a pitcher and steam it until glossy with fine microfoam, about 60–65°C / 140–150°F.
Pour:
- Swirl the pitcher to keep the milk integrated, then pour steadily into the espresso.
- Serve immediately when the surface is smooth and lightly marked with foam.
Nutrition
Notes
- A flat white is smaller and more coffee-forward than a latte.
- Purge and wipe the steam wand immediately after steaming.
