Australia / New Zealand
Flat white
Double ristretto, 120 ml of microfoam, no foam cap
Not an Italian drink, but the one most home baristas actually want: stronger than a latte, silkier than a cappuccino.
Cappuccino cup
Coffee
Double ristretto
Milk
120 ml
Cup
150–160 ml
Servings
1
Ingredients
- double ristretto45 ml
- whole milk120 ml
Method
1
Pull short and sweet
18 g in, about 27 g out. Concentration is what carries through the milk.
2
Texture flat
1–2 seconds of air, then a long roll. Target 55–60 °C so the sweetness stays.
3
Pour close
Free-pour with the spout right on the surface throughout. The foam layer should be under half a centimetre.
Notes
- This is the best drink to photograph for pour feedback — high contrast, thin foam, nowhere to hide.
Made it? See how the pour actually looks.
Photograph this pour and Brew scores the symmetry, contrast and definition, and names the exact mistake to fix next time.
Score my pour →What you need
- Espresso machine (pump) or Lever / piston machine or Moka pot
- Steam wand