Why trust this guide?

We’re Jeremiah and Raja — The Coffee Twins. Before launching our UK speciality coffee brand, we trained in five-star hotel food and beverage and ran our own coffee shop in Farringdon. As a result, we’ve pulled thousands of flat whites for some of London’s most demanding coffee drinkers. Specifically, this guide is what we’d teach a new barista on their first morning behind the bar , translated for home brewers.

Table of contents

1. What a flat white actually is (UK definition)
2. What you need (and what you can skip)
3. The right beans for flat white
4. Step 1: Pull a proper double espresso
5. Step 2: Steam (or texture) the milk
6. Step 3: Pour the flat white
7. How to make a flat white without an espresso machine
8. Troubleshooting: why your flat white tastes wrong
9. Plant milks, decaf, and other variations
10. FAQ

What a Flat White Actually Is

The flat white is a small, coffee-forward milk drink. Specifically, it originated in Australia and New Zealand in the 1980s and became a UK staple after the rise of Antipodean cafés in London in the 2000s.

The official UK specification:

• Cup size: 150–170ml
• Coffee: A double espresso (36g of liquid coffee from 18g of grounds)
• Milk: Steamed whole milk with thin, glossy microfoam (around 120ml)
• Foam thickness: 5–8mm — thinner than a cappuccino, thicker than nothing
• Temperature: Around 60°C

By contrast, a latte uses more milk (around 200ml) in a larger cup. Furthermore, a cappuccino uses similar milk volume to a flat white but with much more foam (15–20mm). As a result, the flat white sits between them — coffee-forward but milky.

Above all, the defining feature is the microfoam: smooth, glossy, silky milk texture that flows like wet paint when you pour. Specifically, this is what separates a real flat white from “espresso with hot milk.”

What You Need (and What You Can Skip)

What you need

• An espresso source: espresso machine, moka pot, or AeroPress
• Fresh speciality coffee beans (roasted within the last 28 days)
• A grinder if you bought beans (or buy pre-ground espresso grind from us)
• Whole milk or barista-edition oat milk
• A way to texture milk (steam wand, milk frother, or just a French press)
• A 150–170ml cup (a tulip cup is ideal)

What you can skip

• A £600 espresso machine — a £25 moka pot makes a great shot
• A milk thermometer — you can feel 60°C through a metal jug after a few tries
• Latte art skills — they don’t change the taste

The Right Beans for Flat White

Flat white beans matter more than people think. Specifically, you want:

• Medium-to-dark roast (3.5/5 to 4.5/5): Furthermore, this gives the espresso body to cut through milk
• Low acidity (2/5 or below): As a result, no sour clash with the milk
• Body 4/5 or higher: Specifically, so the coffee doesn’t disappear in the cup
• Chocolatey, nutty, or caramel tasting notes: Furthermore, these complement milk; fruity notes can fight it

From our range:

Beans we wouldn’t use for flat white:

• Jojo — Ethiopian acidity 4/5 fights milk. Specifically, save it for V60 or filter brewing.
• Parrot — light single origin works better in a cafetière or V60.

Step 1: Pull a Proper Double Espresso

The shot is the foundation. Specifically, a bad shot makes a bad flat white no matter how good the milk technique.

The target:

• Dose: 18g of ground coffee in the portafilter
• Yield: 36g of liquid espresso out (a 1:2 ratio)
• Time: 27–30 seconds from when you start the pump

The method (espresso machine):

1. Grind 18g of beans into the portafilter (medium-fine, espresso grind).
2. Distribute the grounds evenly, then tamp with consistent pressure (around 13–15kg).
3. Lock the portafilter into the machine.
4. Place your scales under the cup with a 36g target.
5. Start the shot. Specifically, aim for 27–30 seconds to hit 36g.
6. If the shot finishes too fast (under 25 seconds), grind finer. By contrast, if too slow (over 35 seconds), grind coarser.

The method (moka pot):

A 3-cup moka pot gives you roughly the right volume for a flat white. Specifically, fill with hot water to the safety valve, add fine-ground coffee to the basket (level, don’t tamp), and brew on medium heat. Furthermore, take it off the moment it gurgles up.

Step 2: Steam (or Texture) the Milk

This is where most home flat whites fall down. Specifically, getting the microfoam right is the difference between a real flat white and “espresso with hot milk.”

The target:

• Milk: 120ml whole milk (or barista-edition oat milk)
• Temperature: 60°C (just too hot to hold the jug comfortably for 3 seconds)
• Foam thickness: 5–8mm, glossy and paint-like
• Texture: No visible bubbles — smooth and silky

The method (espresso machine with steam wand):

1. Pour 120ml of cold milk into a metal milk jug.
2. Purge the steam wand briefly to clear any water.
3. Position the steam wand tip just under the milk’s surface — you should hear a soft hissing sound. By the way, this incorporates air for the first 3–5 seconds.
4. Once you’ve stretched the milk by about 25% in volume, sink the wand deeper into the milk to create a vortex. As a result, this textures the foam into microfoam.
5. Stop steaming when the jug is too hot to hold comfortably for 3 seconds (around 60°C).
6. Tap the jug on the counter to pop any large bubbles. Furthermore, swirl gently to maintain silky texture.

The method (without a steam wand):

You can absolutely make great flat whites without a steam wand. Specifically, three options:

Option A — French press milk frother:

1. Heat 120ml of milk in a saucepan to 60°C (or 50 seconds in the microwave).
2. Pour into a small French press.
3. Pump the plunger up and down rapidly for 30–60 seconds. As a result, this aerates and textures the milk.
4. Tap and swirl to settle.

Option B — Handheld milk frother (£10–£15):

1. Heat the milk to 60°C in a jug.
2. Submerge the frother and turn it on.
3. Move it up and down to incorporate air and texture.
4. Tap and swirl.

Option C — Jam jar shake:

1. Pour cold milk into a jam jar, no more than half full.
2. Screw the lid on tight. Then, shake vigorously for 30 seconds.
3. Remove the lid, microwave for 30 seconds (without the lid).
4. The milk will have foam on top and steamed milk below. Furthermore, use the same way as steamed milk.

Step 3: Pour the Flat White

Pouring is the final step — and it’s where you make latte art if that interests you. Specifically, even without art, the pour technique affects the drink.

The method:

1. Place your cup on the counter with the espresso shot inside.
2. Hold the milk jug close to the cup — around 5cm above the surface.
3. Start pouring slowly into the centre of the cup. As a result, the milk goes underneath the espresso crema.
4. Once the cup is half full, lower the jug closer to the surface (1–2cm). Furthermore, pour faster to bring the foam up to the surface.
5. Finish by lifting the jug as you pour the last drops. By the way, this creates the line of contrast you see in latte art.
6. Drink immediately. Specifically, microfoam loses its texture within 60 seconds.

How to Make a Flat White Without an Espresso Machine

You absolutely don’t need a £600 espresso machine. Specifically, here’s the budget setup that works:

The budget method:

1. Brew a strong moka pot (see the espresso instructions above).
2. Heat 120ml of milk to 60°C in a small jug (microwave 50 seconds).
3. Submerge the milk frother, switch on, move up and down for 30 seconds.
4. Pour the moka pot brew into your cup.
5. Pour the textured milk over the top, holding back the foam with a spoon if needed.
6. Spoon the foam on top.

Above all, this isn’t quite the same as a £4 café flat white — but it’s surprisingly close. As a result, your cost-per-cup is around 30–40p instead of £4.

Troubleshooting: Why Your Flat White Tastes Wrong

 

The shot tastes sour

Either under-extracted (shot too fast, under 25 seconds) or your beans are too lightly roasted. Specifically, grind finer or switch to a darker roast like Audley.

The shot tastes bitter

Over-extracted (shot too slow, over 35 seconds) or your beans are too dark. Therefore, grind coarser or check the dose.

The milk has big bubbles, not microfoam

You incorporated too much air at the start. Specifically, you should only stretch the milk by about 25% in volume. Furthermore, sink the wand deeper sooner to texture rather than aerate.

The milk tastes burnt

Steamed past 65°C. Specifically, stop steaming earlier — around 60°C, when the jug is just too hot to comfortably hold.

The drink looks separated

The microfoam wasn’t ready. As a result, swirl the milk jug more before pouring to keep the foam mixed with the milk. Furthermore, pour from a low height into the centre of the cup.

The coffee disappears under the milk

Either your shot is too weak, your milk is too much, or your cup is too big. Specifically, target a 1:2 ratio of espresso to milk and use a 150–170ml cup.

Plant Milks, Decaf, and Other Variations

Oat milk flat white

Use barista-edition oat milk only. Specifically, standard oat milk curdles in hot espresso. Furthermore, Oatly Barista is the UK standard. As a result, the technique is identical to whole milk — steam to 60°C, aim for glossy microfoam.

Other plant milks

• Almond milk: Barista editions only. Specifically, often the thinnest texture.
• Soy milk: Barista editions. Furthermore, sometimes splits in espresso depending on freshness.
• Coconut milk: Works fine. By the way, adds a noticeable coconut flavour.

Decaf flat white

Use a quality Swiss Water decaf like our Hufflelump. Specifically, the technique is identical — you’d never know it was decaf.

Iced flat white

Pull a double espresso, pour over a glass three-quarters full of ice, top with cold (unsteamed) milk. Furthermore, see our iced coffee guide for details.

Frequently Asked Questions

How do I make a flat white at home?

Pull a double espresso shot (36g from 18g of grounds), steam 120ml of whole milk to 60°C with thin glossy microfoam, and pour the milk into the espresso in a 150–170ml cup. Specifically, the ratio is 1 part espresso to 2 parts milk.

What’s the difference between a flat white and a latte?

A flat white is smaller (150–170ml) and more coffee-forward, with less milk and thinner foam. By contrast, a latte is larger (200ml+) with more milk and a similar amount of foam. Furthermore, the flat white feels stronger and coffee-led; the latte feels milkier.

What’s the best coffee for a flat white?

A medium-to-dark roast with low acidity and chocolatey notes. Specifically, our Bobo (£9.50 / 250g) is friendly and sweet; Audley (£9.50 / 250g) is stronger with caramel and dark chocolate. Furthermore, both are 100% Arabica and roasted in England.

Can I make a flat white without an espresso machine?

Yes. Specifically, a Bialetti moka pot makes a strong concentrated coffee that’s close enough to espresso for a great home flat white. Furthermore, pair with a £10 handheld milk frother and you’ve got the kit for under £50.

What milk should I use for a flat white?

Whole milk is the traditional choice and steams best for microfoam. Specifically, for plant-based, use barista-edition oat milk (Oatly Barista is the UK standard). Furthermore, skimmed milk doesn’t foam well, and standard oat milk curdles in hot espresso.

What temperature should I steam milk to?

60°C. Specifically, the jug should be just too hot to hold comfortably for 3 seconds. Furthermore, milk burns above 65°C — at that point the proteins denature and the flavour becomes flat and cardboard-like.

Why does my flat white taste sour?

Usually the espresso shot is under-extracted (running too fast, under 25 seconds). Specifically, grind finer. Alternatively, your beans may be too lightly roasted — switch to a darker bean like Audley for flat whites.

Where can I buy flat white coffee beans in the UK?

The Coffee Twins — we roast all our coffee in England. Specifically, our Bobo and Audley are both built for milk-based espresso drinks. £9.50 / 250g, order as Beans (if you have a grinder) or Espresso grind. Furthermore, free UK shipping over £30. Use NEW10 for 10% off your first order.

Summary

To make a proper flat white at home in the UK:

1. Pull a double espresso shot (36g from 18g of grounds, 27–30 seconds)
2. Steam 120ml of whole milk (or barista oat milk) to 60°C with glossy microfoam
3. Pour the milk into the espresso in a 150–170ml cup, aiming for a 1:2 ratio

Specifically, the right beans matter — medium-to-dark roast, low acidity, chocolatey notes. Above all, our Bobo and Audley are built for exactly this drink. Furthermore, you don’t need a £600 espresso machine — a moka pot and a £10 milk frother get you 90% of the way for under £50.

Free UK shipping over £30. Use NEW10 for 10% off your first order.

Try Bobo — Built for Flat Whites →