Flat White with Velvety Microfoam
A double espresso in a 160 ml cup with silky, barely aerated steamed milk and a thin microfoam heart on top.
Always check the labels of the products you use.
Method
- 1
Pull the shot. Pull a double espresso, 18 g in and about 40 ml out, into the warm cup. The smaller cup keeps the coffee flavour strong.
- 2
Texture the milk. Let in air for just 2-3 s, then spin the milk to 60-65 °C. The foam should be thin and silky, about 5 mm deep, with no visible bubbles.
- 3
Blend. Pour from high in a thin stream so the milk blends under the crema, until the cup is about two-thirds full.
- 4
Pour the heart. Bring the spout close to the surface and let a round white disc spread, then lift slightly and draw the stream through the middle to make a heart.
Storage
Serve immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- espresso machine with steam wand
- burr grinder
- digital scale
- tamper
- timer
- milk jug (350 ml) with a pointed spout
- thermometer (optional)
- preheated cup (about 160 ml)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 79 kcal |
| Protein | 4 g |
| Carbohydrate | 6.6 g |
| of which sugars | 6.3 g |
| of which free sugars | 0 g |
| Fat | 4.1 g |
| of which saturates | 2.3 g |
| Fibre | 0 g |
| Salt | 0.15 g |
Protein per 100 kcal
5.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
