Tips for Brewing the Perfect Flat White at Home

A flat white is an Australian coffee staple, known for its velvety micro-foam and strong espresso base. Brewing the perfect flat white at home requires the right technique, equipment, and a little practice. Here’s a step-by-step guide to help you master this beloved coffee.

1. Start with Quality Coffee Beans

The foundation and first step in brewing an amazing flat white is high-quality, freshly roasted coffee beans. We are spoilt for choice here in Perth (and Aus) with many amazing roasters to choose from. Avoid buying your beans from the supermarket as chances are they may have been sitting there for a while! Choose a medium/dark roast with chocolatey, nutty, or caramel notes to complement the milk. Avoid lighter roasts as they will struggle to cut through the milk. Grind the beans just before brewing for maximum freshness.

2. Dialling in and Extracting your Espresso Shot

A flat white typically has a stronger coffee-to-milk ratio than a latte. Use a high-quality espresso machine and use a 1-2 brew ratio. To do this successfully, you will need a set of scales and to weigh your coffee input. Most home espresso machines (Ie. Breville) have a smaller 54mm portafilter and 15-16gr baskets, so if you are aiming for 16gr of coffee in, you will need 32gr of coffee (liquid) out. Likewise, if you have a Breville Oracle or Breville Dual Boiler, you will have 58mm portafilters which can hold either 20/22 gr baskets, so you will need 40-44gr out.

Tips for a Great Espresso:

• Your grind size should be fine for optimal extraction. If your shot is running too fast, make the grind finer. If it is running too slow, make the grind coarser.

• Aim for a brewing time of around 25-30 seconds to get your required (1-2) output.

• Ensure your coffee is distributed (removing any clumps) and tamped evenly to ensure there is no channeling and you have a balanced extraction. We recommend investing in both a WDT tool, as well as a blade distributor to help with this. Spring loaded tamps also assist with correct and consistent pressure.

3. Steam the Milk to Perfection

The hallmark of a flat white is its silky, micro-foam milk. Unlike a cappuccino, which has thicker foam on top, a flat white has a smoother and more velvety texture. You should aim for around 0.75-1cm of micro-foam on the top.

How to Steam Milk Correctly:

• Use fresh, cold milk (full cream for best texture, but alternatives like oat or almond also work too, they are just a tad more difficult to master).

• Always purge your steam wand before steaming.

• Submerge the steam wand just below the surface and point it to one of the back quarters of the jug. Introduce air for 1-3 seconds, before fully submerging the steam wand - you should be creating a whirlpool.

• Aim for a final milk temperature of 64–68°C (avoid overheating, as it can scorch the milk and ruin the overall flavour of your coffee). We recommend a thermometer or the thermometer temp sticker that can be placed on the side of your jug. If you don't have this, as a general rule, hold the bottom of the jug until you feel it burning, and then wait 3 seconds and turn it off.

• Always bang the milk jug on the counter once or twice to eliminate any bubbles and give the jug a swirl to create a smooth, glossy texture (similar to paint).

4. Pour with Precision

Once you’ve got your espresso and steamed milk ready, it’s time to combine them.

• Start by swirling your espresso to disrupt and blend the crema.

• Give your milk jug a swirl before pouring to maintain an even texture.

• Angle your cup towards yourself and start to pour the milk in a slow but steady stream from approximately 5cm from the cup, aiming to pierce the centre of the espresso to build your base.

• As you get to around 3/4 full, lower the milk jug tip close to the cup and speed up your pour slightly. You should see the white micro-foam start to appear which is important for your latte art pattern. Use a slight wiggle motion towards the end for a smooth, even distribution and to create a nice pattern.

• Raise the jug around 5cm for the last bit of the pour and pull through your pattern slowly to fill the cup to the top.

5. Enjoy and Experiment

Your flat white should have a smooth, balanced taste — if you have chosen a medium/dark roast, you should have a rich coffee flavour with a creamy, velvety texture. Experiment with different blends, milk types, and pouring techniques to refine your skills.

By following these steps, you can enjoy café-quality flat whites from the comfort of your home.

Happy brewing!