Flat White
Flat White
So you like the flavour of a cappuccino but find it too foamy but you like the strength and complexities of a cortado then you in luck because a Flat White is the coffee equilibrium you’ve been looking for.
Coffee the Australian & New Zealand way. The flat white is a doppio or Ristretto that dances soulfully with a steamed milk that’s glowing and velvety cut short which has a light layer of foam all blended masterfully to create a uniform head.
The tasting experience is luscious yet satisfying as the crema and micro foam coax adding a thick textured feel with every sip.
Our easy recipe guide will demonstrate how to construct an awesomely good flat white.
Equipment Recommended
Espresso Machine
Nespresso Machine
Best Cup For The Win
Although technically speaking you can use any cup, it’s best to keep it authentic and pour your brew into a nicely shaped glass gilbrata cup. However it will look just as appealing in any 6-8 ounce double walled glass coffee cup, or if you don’t need to showcase your Flat White go porcelain.
The Flat White pour is self automated in most cases and it is important to consider the following, we’re still going to utilise a 14g dose of medium to finely ground espresso with a total volume of 40 ml that’s delicately balanced with an equal dosing of steamed milk for a total volume of no more than 120-140ml.
Machine Espresso
Equipment & Things Needed
step by step Guide
Step 1
For this demonstration, we will be using our Delonghi EC260.
Ensure there’s enough water in the water tank. Switch on your espresso machine and wait for confirmation your espresso machine is ready.
Grab your coffee portafilter (handle with coffee basket), place the double espresso basket instead of the single espresso basket and unseal your deliciously fresh coffee bag of La Bella Figura, and slowly place 24g of coffee into the coffee basket.
Using either the shaft of your coffee scoop or the shaft of a spoon. Slide it across the top of the coffee heap (start at the rim of your portafilter, to ensure that your coffee is aligned and uniform.
Then tamp down the coffee grinds held in the portafilter with minimal down-force pressure.
Lastly, place your portafilter into the locking chamber of your espresso machine, tighten it by turning the handle counter clockwise until it locks fully.
Now begin the preparation for the steamy textured milk
Purge your steam wand by releasing some steam.
Pour cold milk of your choice into the milk jug, up to the bottom of the spout.
Place the steam wand about a ½ inch/1.5cm into the milk.
Open the steam valve and lower the jug to introduce air to the surface of the milk.
Aim for a temperature of around 60-65°C. For non-dairy, try not to go over 55°C, as the milk can start to separate or curdle.
Look for a velvety, silky-smooth texture. Swirl your jug a little.
Step 2
Position your Gibraltar cup directly underneath the spout of your locked portafilter. Sometimes depending on how cold it is, we like to warm up our cups with some warm water or steam before commencing with the espresso pour.
Press the double espresso button or turn the dial to a double-shot depending on your espresso machine.
Once your espresso machine has finished extraction, remove your espresso cup.
First hit your milk jug to remove any remaining micro bubbles for a smoother milk texture.
Gently pour your milk, focusing on the centre, keep it close and fast.
Keep pouring until you get a small foamy dot in the middle.
The end result should be a milky espresso with a small micro foam top layer.
