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Flat White Coffee
An iconic Australian and New Zealand coffee invention, the Flat White is characterized by its rich espresso base topped with a thin, velvety layer of microfoam, creating a smooth and integrated drinking experience.
๐ง ์ฌ๋ฃ
- 18-20 grams Freshly roasted coffee beans(For a double espresso shot. Grind just before brewing.)
- 150-180 ml Whole milk(Cold milk is essential for creating good microfoam. Dairy milk generally steams best, but alternatives like oat milk can be used.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Espresso: Grind the coffee beans to a fine consistency suitable for espresso. Dose and tamp the grounds evenly into your espresso machine's portafilter. Pull a double espresso shot (approximately 36-40 grams of liquid) directly into your serving cup. This should take about 25-30 seconds.
โฑ๏ธ 30 seconds - 2
Steam the Milk: Pour the cold milk into a steaming pitcher. Submerge the steam wand just below the surface of the milk and begin steaming. Aim to introduce air for the first few seconds to create a small amount of foam, listening for a gentle 'kissing' sound. Then, submerge the wand deeper to heat the milk, creating a vortex that breaks down larger bubbles into a smooth, glossy microfoam. Heat the milk until the pitcher is too hot to comfortably hold (around 60-65ยฐC or 140-150ยฐF).
โฑ๏ธ 1 minute 30 seconds - 3
Groom the Microfoam: Gently swirl the milk in the pitcher to integrate the foam and milk. Tap the pitcher on the counter to remove any larger bubbles. The milk should have a wet-paint-like sheen and be glossy.
โฑ๏ธ 15 seconds - 4
Pour the Flat White: Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from a height, allowing the milk to flow under the crema of the espresso. As the cup fills, lower the pitcher closer to the surface and continue pouring, using the microfoam to create a thin, even layer on top. Aim for a seamless integration of milk and espresso, with minimal visible foam.
โฑ๏ธ 15 seconds
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to a Flat White is the texture of the milk: it should be velvety microfoam, not stiff, airy foam like a cappuccino.
- โThe ratio of espresso to milk is typically stronger than a latte, offering a more intense coffee flavor.
- โPractice is essential for achieving the perfect microfoam and latte art (if desired).
- โEnsure your espresso machine is properly heated and your grinder is calibrated for optimal results.
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- Use alternative milks such as oat, almond, or soy for a dairy-free option.
- Add an extra shot of espresso for a bolder flavor.
- Sweeten with a dash of syrup (vanilla, caramel) if preferred, though traditionalists often enjoy it unsweetened.