Flat White
Section: Hot: Espresso Family · espresso · dairy · build · under-60s
Glass: سيراميك 200 ml مسخّن
Serve volume: 170 ml
Ingredients (as the source specifies)
- إسبريسو مزدوج 36 ml
- حليب كامل الدسم 130 ml مبخّر
Method
- استخلص الإسبريسو في الكوب.
- بخّر الحليب بميكروفوم دقيق جداً (سماكة الفوم لا تتجاوز 5 mm) إلى 60-65 °C.
- اطرق الإبريق ودوّره، ثم اسكب بتحكم لطبقة مسطّحة لامعة.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 36 × 0.03 = 1.08 kcal
- حليب كامل الدسم 130 ml مبخّر · 130 × 0.64 = 83.2 kcal
Derived total: ≈ 85 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Operating procedure
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.
Target: under 90 seconds from shot start to service.
- Pre-warm the 150–180 ml cup for a stable serving temperature.
- Use cold fresh milk in a clean, cold pitcher matched to the small volume.
- Purge and wipe the steam wand before texturing.
- Dial the grinder for a double ristretto or a standard double, whichever the bar spec calls for.
- Pull a double ristretto or double espresso into the warm cup for a concentrated, syrupy base.
- Ristretto: ~18 g in / ~27–30 g out; standard double: ~18 g in / ~36 g out, 25–30 s.
- Steam ~120–130 ml of milk to a tight, glossy microfoam with only a thin layer of air.
- Final milk temperature 60–65°C; foam layer stays very thin, around 0.5 cm.
- Swirl the pitcher hard to fold foam and liquid into one glossy, uniform texture.
- Surface should look like wet paint with no separated foam sitting on top.
- Pour from a low height to fill, then raise and finish with a small latte-art figure.
- Thin ~0.5 cm foam surface — the art sits flush, not raised on a foam dome.
- Serve immediately; the finish should be flat, shiny and even to the rim.
- A clean art contrast against a mirror-glossy surface signals correct texture.
- Surface is glossy and flat with only a ~0.5 cm foam layer, art clearly defined.
- Concentrated base gives a strong coffee flavour that reads through the small milk volume.
- Milk is silky and hot to 60–65°C, never bubbly or scalded.
The flat white differs from a small latte by its higher coffee-to-milk ratio and thinner microfoam; keep the milk silky and integrated rather than foamy so the concentrated shot stays in front.