A flat white is a small milk coffee with a clear coffee flavour and fine, glossy microfoam. At home, the ratio and milk texture matter more than producing perfect latte art.
Choose a smaller cup
Use a cup around 150 to 180 ml. Large mugs dilute the espresso and turn the drink into something closer to a latte. Warm the cup first so the drink does not cool immediately.
The classic base is a double espresso. A strong moka pot brew can also make a satisfying version, though its texture and flavour will differ from espresso.
Texture the milk
Whole dairy milk is forgiving because its fat and protein produce a smooth texture. Barista-formulated oat milk is a common alternative. Start with cold milk and stop heating before it becomes uncomfortably hot to hold; roughly 55 to 65°C is a useful range.
With a steam wand, introduce a small amount of air near the beginning, then position the tip to create a rolling motion. The finished milk should resemble wet paint, without a stiff foam cap.
Without a steam wand, warm milk in a pan or microwave and use a French press, handheld frother or sealed heat-safe jar. Let large bubbles settle, then swirl and tap the vessel before pouring.
Pour for balance
Swirl the coffee and milk first. Pour from a little height to combine them, then move closer to the surface as the cup fills. Aim for a thin layer of microfoam rather than a mound.
If the drink tastes milky, reduce the cup size or use less milk. If it tastes harsh, adjust the coffee before hiding it with more milk. A balanced flat white should still taste distinctly of the beans.