Today I decided I wanted to explore other coffee drinks. I’ve only been one to make a Latte for me and my wife at home. We have a bean to cup machine, and after some dialling in it seems to make a relatively good coffee. Which we are both happy with.
I looked about online for Flat White recipes and most articles seem to counter one and other, so I did 35ml espresso and about 90-100ml of milk.
Let me know thoughts and what the ratio should be, looking to get my technique correct.
by Gamed_Out
5 Comments
Your ratio is about correct, though I think cutting your milk down wouldn’t hurt – typical ratios are somewhere between 2:1 and 3:1, hedging towards the lower side.
That said, your foam is far too stiff – the “flat” part of the flat white is rooted in the top of the drink quite literally being flat. This will require a very wet steam, one that results in a relatively thin layer of foam on top of what will be mostly just milky espresso.
It’s best understood as effectively a latte, at cappuccino ratios of milk:espresso.
Great discussion of the difference between latte and flat white [here](https://perfectdailygrind.com/2018/11/what-is-a-flat-white-how-is-it-different-from-a-latte/). Milk should be less foamy than a latte, where yours looks closer to a capp. Milk should be aerated enough to form latte art, but only just so. This is where the “flat” in flat white comes from – the Milk is flat steamed with only a little air introduced.
I think I’m the first one here but: GRIND FINER
Did you forget the coffee?
Also you may want to focus on the flat part of the flat white
Not a flat white, but cool