FLAT WHITE BREW GUIDE

double ristretto + microfoam milk. stronger than latte, less foam than cappuccino.

these are starting settings. dial in to taste.

$ flat-white --shots=2-ristretto --milk=150ml --foam=micro --temp=65C
RATIO
1 : 5.5 (espresso : milk)
DOSE
2 ristretto shots (18g in, 27g out)
YIELD
~200ml total
TIME
3 min
TEMPERATURE
60–65°C milk
GRIND
FINE (espresso)
EQUIPMENT
espresso machine with steam wand, small milk pitcher, 6oz cup

RUNBOOK

  1. pull a double ristretto (18g in, 27g out, 20–22s)

    shorter, more concentrated than standard espresso

  2. pour 150ml cold whole milk into pitcher

    less milk = stronger coffee flavor vs latte

  3. steam with minimal stretch (2–3s of air)

    microfoam only — almost no visible bubbles

  4. heat to 60–65°C

    velvet texture, not frothy

  5. pour directly through crema — no latte art flourish

    the drink should be "flat" — thin foam layer, coffee-forward

DIAL IT IN

the flat white originated in Australia/New Zealand. the key difference from a latte: smaller volume, ristretto base (sweeter, less bitter), and virtually no foam dome. served in a smaller 5–6oz cup.

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