Nick Puffer
There’s something satisfying about a coffee drink that keeps it simple. No syrup. No whipped cream. Just smooth espresso and perfectly steamed milk, doing what they do best. The flat white is all about balance — strong but not bitter, creamy but not foamy. It’s the kind of drink you order when you want a little focus with your comfort. And the best part? It’s easy to make at home once you get the milk texture right. If you’re into bold, no-nonsense coffee, this one’s for you.
A flat white is often mistaken for a latte, but there are some subtle and important differences:
Milk Texture: The key difference is the microfoam—super fine, velvety steamed milk with no stiff froth.
Espresso Ratio: Flat whites typically use a double shot of espresso and less milk than a latte (around 4 oz), which gives it a stronger coffee flavor.
Cup Size: Usually served in a 5–6 oz cup, whereas lattes come in much larger mugs.
Basically, if you love espresso but want a silky mouthfeel and just a touch of milk, this is your drink.
Absolutely! Oat milk is my go-to for a dairy-free version. It steams up beautifully and has a creamy texture close to whole milk. Almond and soy work too, but they can sometimes split if overheated.
Pro tip: Use barista-style versions of non-dairy milks—they’re formulated to froth better.
Aim for 130–150°F. Overheating scalds the milk and ruins the texture.
Start low. Let the steam wand stretch the milk just slightly before fully submerging it.
Listen to the sound. It should sound like a gentle hiss, not a loud roar.
Polish your milk. Swirl it before pouring to create that glossy, paint-like finish.
Drink it fresh. The joy of a flat white is in that silky milk blended perfectly with rich espresso crema. This isn’t a drink that stores well or sits around. Brew it. Pour it. Enjoy it.
And if you want to make it fancy, sprinkle a little cinnamon or cocoa powder on top. Or don’t. I respect a purist.
Strong, smooth, and velvety—the perfect balance between bold espresso and creamy milk.
Use an espresso machine or a moka pot. Pour into a small 5–6 oz cup.
Heat milk to 130–150°F using a steam wand or milk frother. Create silky, smooth microfoam—avoid big bubbles or frothy peaks.
Slowly pour the milk over the espresso, starting higher and lowering your pitcher to finish with a gentle stream. You should end with a creamy texture and a thin layer of microfoam across the top.
Flat whites don’t wait. Sip while it’s hot and perfectly balanced.
Welcome to Coffee Slang—I’m Nick Puffer, a former barista turned coffee enthusiast. What started behind the counter became a passion I now share with others. Join me as we explore the craft, culture, and lifestyle of coffee.
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