
Preparing Flat White: Espresso, Milk Foam and the Right Ratio
- A strong, espresso-forward milk-coffee drink made with a double espresso (or double ristretto) and very fine milk foam.
- The milk is heated to 60â65 °C and frothed lightly, creating a foam layer of only 0.5â1 cm.
- Typical cup size: 150â200 ml, filled to the rim without visible foam dome.
| Feature | Flat White | Cappuccino |
|---|---|---|
| Espresso | Double (or ristretto) | Single |
| Milk foam | Very fine, thin layer | Fine foam, 1â2 cm high |
| Cup size | 150â200 ml | 150â180 ml |
| Ratio | Less milk, more coffee power | More milk, softer |
- Fruity coffee works especially well for Flat White, as the intense flavor stands out in the milk drink.
- Pull a shorter espresso: Instead of 1:2.5, aim for a ratio of 1:2. Simply stop the shot two seconds earlier â this concentrates the flavor without compromising extraction.
- Why short pull? The milk naturally dilutes the drink; by pulling shorter, you keep the most flavorful part of the espresso.
- Latte Macchiato: In a glass (200â300 ml), first frothed milk, then a single espresso â more milk, less coffee.
- Cortado: Spanish style â double espresso with equal amount of very lightly frothed milk, total volume only 80â100 ml.
- CaffĂš Macchiato: Single espresso with a distinct milk foam topping.
A Flat White is perfect if you want intense coffee flavor in a creamy, not too milky drink. Try it at home with a fruity coffee and a shorter espresso pull â that creates the ideal balance.





