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Australian Flat White

The Australian Flat White is an espresso-based coffee drink with a strong coffee flavor, characterized by a single or double shot of espresso topped with a thin, velvety layer of finely textured milk foam, known as microfoam. It offers a smooth, rich mouthfeel with less foam than a latte or cappuccino.
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Servings: 1 people
Course: Snack
Cuisine: Indian
Calories: 151.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup milk
  • 1 shot espresso

Equipment

  • 1 Espresso Machine Capable of brewing a fresh shot and steaming milk.
  • 1 Coffee Grinder For freshly ground espresso beans, crucial for flavor.
  • 1 Stainless Steel Milk Pitcher Essential for steaming milk efficiently.
  • 1 Milk Thermometer For precise temperature control to achieve perfect microfoam.
  • 1 Serving Mug Typically a 5-6 oz (150-180ml) ceramic mug.

Method
 

  1. Grind fresh espresso beans to a fine consistency and pull a single or double shot (approximately 30-45ml) of espresso directly into your pre-warmed serving mug.
  2. Pour fresh, cold milk into a stainless steel milk pitcher, filling it to just below the spout, typically around 1/3 to 1/2 full.
  3. Purge the steam wand of your espresso machine to clear any condensed water.
  4. Submerge the tip of the steam wand just below the surface of the milk and open the steam valve fully, briefly aerating the milk for 1-2 seconds to introduce a small amount of air for microfoam.
  5. Submerge the wand deeper into the milk, angling it to create a strong whirlpool effect, heating the milk evenly.
  6. Continuously steam the milk until it reaches a temperature of 140-150°F (60-65°C), using a thermometer for accuracy. The pitcher should become too hot to hold comfortably.
  7. Turn off the steam, immediately remove the pitcher, and wipe the steam wand clean with a damp cloth.
  8. Gently tap the milk pitcher on the counter to burst any large air bubbles, then swirl the milk vigorously to achieve a silky, uniform, glossy texture without separation.
  9. Holding the espresso mug, pour the steamed milk directly into the espresso. Start with a low pour to mix the espresso and milk, then slightly raise the pitcher to finish with a thin, even layer of microfoam across the surface.
  10. Serve immediately to enjoy the optimal temperature and texture.

Notes

1. Milk quality is paramount; use fresh, cold, full-fat milk for the silkiest microfoam. Non-dairy alternatives like oat milk can also yield excellent results with proper technique.2. Aim for a milk temperature of 140-150°F (60-65°C). Overheating will scorch the milk, destroying its natural sweetness and texture.3. The key to a Flat White is very fine, velvety microfoam with no visible bubbles. Aerate briefly (1-2 seconds), then integrate the air by swirling the milk until it has a paint-like consistency.4. The pour should be a continuous flow, starting low to combine the milk and espresso, then slightly raising the pitcher to finish with a thin, glossy layer of microfoam seamlessly integrated with the coffee.