A double espresso with about 130 ml of steamed milk and a thin layer of microfoam, with more coffee than a latte and less froth than a cappuccino.

Where the flat white began is disputed. Alan Preston says he put it on the permanent menu at Moors Espresso Bar in Sydney in 1985, having brought the idea from far north Queensland, and a May 1983 review of the Sydney cafe Miller's Treat already mentions flat white coffee. Cafes in Auckland and Wellington make their own claims. Starbucks introduced the drink in its American stores in January 2015.

Where to eat Flat White in Sydney

The editor picks for Flat White in Sydney are still in research. Meanwhile, see the Sydney signature-dishes index or the Sydney food guide.

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Make it at home

Serves 15 minIntermediate

Ingredients

  • 18-20g freshly ground specialty coffee (medium-light roast, espresso fineness)
  • 150ml whole milk, cold
  • Filtered water for the espresso machine

Method

  1. Brew a double-shot ristretto: 36g espresso yield over 25-30 seconds.
  2. Pour the cold milk into a stainless steaming jug, filling to one-third.
  3. Insert the steam wand just below the surface, full steam, until you hear a soft tearing sound; then submerge fully and heat to 60-65 degrees Celsius.
  4. Tap the jug on the bench to release large bubbles; swirl until the milk is glossy.
  5. Pour the milk into the espresso from a height of 5cm; lower the jug close to the cup as the cup fills to bring up the micro-foam circle on the surface.
  6. Aim for a thin 5mm layer of foam, no peaks; serve at once.

Editor tip. The flat white needs micro-foam, not cappuccino foam: a thin glossy texture you can pour latte art with, but with less air than a cappuccino.

Common allergens: Dairy.