Flat white

Applies to: flat white built on a double ristretto or double espresso in a 150–180 ml cup, thin glossy microfoam with a latte-art finish.

1. Pull a double ristretto or double espresso into the warm cup for a concentrated, syrupy base.
2. Ristretto: ~18 g in / ~27–30 g out; standard double: ~18 g in / ~36 g out, 25–30 s.
3. Steam ~120–130 ml of milk to a tight, glossy microfoam with only a thin layer of air.
4. Final milk temperature 60–65°C; foam layer stays very thin, around 0.5 cm.
5. Swirl the pitcher hard to fold foam and liquid into one glossy, uniform texture.
6. Surface should look like wet paint with no separated foam sitting on top.
7. Pour from a low height to fill, then raise and finish with a small latte-art figure.
8. Thin ~0.5 cm foam surface — the art sits flush, not raised on a foam dome.
9. Serve immediately; the finish should be flat, shiny and even to the rim.
10. A clean art contrast against a mirror-glossy surface signals correct texture.