The flat white is espresso with steamed milk and a thin layer of microfoam, with more coffee to milk than a latte; cafe owners in Australia and New Zealand both claim to have invented it.

A flat white is espresso with steamed milk, a higher proportion of coffee to milk than a latte and without the thick foam of a cappuccino; cafe owners in Australia and New Zealand both claim it. A review of the Sydney cafe Miller's Treat mentioned its flat white coffee in May 1983, Alan Preston put it on the permanent menu at Moors Espresso Bar in Sydney in 1985, and a Wellington claim dates from 1989. In Australia it is usually served in a ceramic cup with a handle. Strauss in the Brisbane CBD lists it on its drinks menu.

Where to eat Australian Flat White in Brisbane

1 editor pick for Australian Flat White in Brisbane, ranked by editorial score. All Brisbane signature dishes · Australian Flat White across every city.

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Make it at home

Serves 15 minIntermediate

Ingredients

  • 18g freshly ground espresso (medium-fine)
  • 150ml fresh whole milk (3.5 percent fat)

Method

  1. Pre-heat your espresso machine. Pull a double espresso into a 6oz ceramic cup: 30-second extraction yielding 36ml liquid.
  2. Pour cold milk into a stainless steel jug to about one-third full.
  3. Steam the milk with the wand just below the surface to create microfoam (gentle hiss, not large bubbles), stretching for 5 seconds.
  4. Submerge wand deeper to heat milk to 60-65 degrees (jug becomes uncomfortably warm to hold).
  5. Tap the jug on the bench to pop bubbles, swirl to homogenise. Pour into the espresso from a 5cm height initially, lowering as the cup fills.
  6. The pour should produce a single white circle (or simple rosetta) on a glossy chestnut surface.

Editor tip. A flat white has less milk than a latte and only a thin layer of microfoam, so stop stretching the milk early and pour low.

Common allergens: Dairy.