Flat White

Ingredients

  • 22g fresh coffee beans — Veneziano in this example
  • 130ml whole milk
  • If your roaster recommends another recipe/ratio please stick to those for a consistent experience (or experiment at your own will)

Equipment

  • Espresso machine
  • Grinder (Optional, recommended)
  • WDT (Optional, recommended)
  • Thermometer Jug (Optional, recommended)

Steps

  1. Make sure your beans are dialled in, and follow the retention guidelines of your grinder for consistent consequent outcomes.
  2. Pull a double espresso shot, 22g freshly ground beans in 36g out in 26-28 seconds (+-1 sec), 94°C
  3. Steam 140ml of cold whole milk to 60–65°C, let the air in a few seconds and create a whirlpool for micro-foam.
  4. Pour the milk slowly from mid height, under the crema, finishing with a thin top layer of foam.

Notes

Refer to Veneziano Brew Guides if you have questions about specific steps, such as dialing in or texturing milk. There is also a video tutorial of the whole process on YouTube.