The flat white is probably the most popular coffee drink in the UK right now. It's simple - a double espresso with silky steamed milk, no froth mountain on top. But getting it right is all about the milk. The coffee matters, obviously, but the milk is where most people go wrong.
The coffee
A flat white needs an espresso that can hold its own through milk. Something too light or too acidic will disappear - you'll just taste warm milk. You want a coffee with body, a bit of sweetness, and enough character to come through clearly.
Our Milan is what most of our cafe customers use for this. It's smooth, it works brilliantly with milk, and it's the kind of espresso that still tastes like coffee when there's 150ml of milk on top of it. That's the test, really.
The milk
Here's where the magic happens (or doesn't).
Start cold. Always begin with cold, fresh milk straight from the fridge. Full-fat gives you the best texture - the fat content helps create that silky microfoam. Semi-skimmed works too, it's just a bit less creamy.
The technique. Submerge the steam wand tip just below the surface of the milk. You want to hear a gentle hissing or "tearing paper" sound - not screaming or loud bubbling. This is introducing tiny air bubbles into the milk.
After about 2–3 seconds of introducing air, lower the jug slightly so the tip is deeper. Now you're just heating and swirling. You want the milk spinning in a whirlpool - this breaks up any big bubbles and creates smooth, glossy microfoam.
Temperature matters. Stop steaming when the jug feels too hot to hold comfortably - that's roughly 60–65°C. If you've got a thermometer, use it until you get a feel for it. Any hotter and the milk starts to scald, the sweetness disappears, and it tastes flat.
Tap and swirl. Give the jug a firm tap on the counter to pop any remaining big bubbles, then swirl it gently. The milk should look like wet white paint - glossy, smooth, no visible bubbles.
Putting it together
Pull a double espresso into your cup. Pour the milk from a slight height to start (this pushes the milk under the crema), then bring the jug closer to the cup as you finish. The result should be a thin layer of white microfoam on top with the espresso blended through - not a big blob of froth sitting on a brown drink.
A flat white is typically around 150–180ml total. Smaller than a latte, stronger flavour, silkier texture. That's the whole point.
Plant milks
Oat milk has become the go-to alternative and for good reason - it steams well, has a natural sweetness, and doesn't split as easily as some others. Look for a "barista" version, which has a higher fat content designed for steaming.
A few things to know: oat milk doesn't hold microfoam quite as long as dairy, so serve it quickly. It can also split if your espresso is very acidic - one more reason to use a coffee with balanced acidity like our Milan or Continental Blend.
Soy milk is the trickiest - it can curdle with high-acidity coffee. Almond milk steams reasonably but the foam is less stable. Coconut milk gives a nice flavour but very thin texture.
For cafes, we'd say: stock a good barista oat milk as your main alternative, and have one other option. That covers 95% of requests without overcomplicating your setup.
Want to get your flat whites dialled in? We offer barista training that covers exactly this - milk technique, espresso extraction, and how to get consistent results cup after cup. Give us a call.