How to Make a Flat White — Australian Style and Korean Style
A flat white is essentially a latte served in a smaller cup with less foam — roughly 5 mm to 1 cm deep at the surface. The Australian tradition calls for a single espresso shot; the Korean version typically uses a double shot for a more concentrated result, sometimes called a double flat white. The two drinks are otherwise identical in construction.
A flat white is a small, concentrated milk-based espresso drink defined by its minimal microfoam — typically no more than 5 mm to 1 cm deep. This recipe presents both the Australian original, built on a single espresso shot, and the stronger Korean interpretation, which uses a double shot in the same small cup.
What you need
- espresso machine
- milk pitcher
- small flat white cup
- teaspoon
Method
Select a small flat white cup.
Cup size is central to the flat white. In the Australian tradition the same small cup is used for both flat whites and small lattes — the distinction between the two drinks is made by foam volume, not cup size alone.
Pull your espresso shot directly into the cup — one single shot for the Australian style, or a double shot for the Korean style.
A double shot in this small format is known in Australian cafe parlance as a double flat white. The double shot produces a noticeably stronger, more intense drink.
Expert tipUse the shot immediately after extraction. Waiting significantly degrades the espresso and makes clean milk integration and latte art much harder.
Steam the milk to a smooth, glossy microfoam, targeting a foam depth of approximately 5 mm to 1 cm at the surface.
This shallow, flat foam layer is what gives the drink its name. A cappuccino carries more foam than this; a flat white and a latte sit at roughly the same foam depth, with the cup size being the primary physical difference.
Expert tipWell-steamed flat white milk should be tight and velvety with no visible bubbles. The foam should integrate into the espresso rather than float on top like a cappuccino.
Pour the steamed milk into the espresso with a controlled, steady motion.
Simple latte art — a heart or a basic two- or three-step push pattern — is common for this drink. The priority, however, is the quality and depth of the microfoam, not the complexity of the surface design.
Before serving, verify the foam depth and texture.
In Australian cafes, a teaspoon is traditionally served alongside the flat white. Customers and baristas use it to gently push the surface foam and confirm the drink is genuinely flat and properly steamed — a recognised test of steaming skill.
Expert tipGood microfoam will hold its position briefly when displaced by a spoon before slowly settling. If it collapses immediately, the milk was not steamed to sufficient density.
Watch it done
The source videos we studied to build this method.
▸ Trimmed to the recipe steps (2:35–5:15)
A barista with firsthand experience working in Australian cafes demonstrates and compares the Australian single-shot and Korean double-shot flat white side by side, including the traditional teaspoon foam-depth check.
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Why this works
The flat white's character comes from the deliberate restraint on foam. Limiting the foam layer to around 5 mm to 1 cm means every sip delivers both espresso and silky steamed milk without a wall of air interrupting the texture. Serving the drink in a small cup concentrates the espresso flavour relative to a larger latte. The Australian custom of providing a teaspoon creates an immediate, visible quality check: the barista's steaming skill is verifiable at the table, which keeps the standard honest.
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Where beginners go wrong
- 1
Foam layer is too thick or bubbly
Reduce the amount of air introduced during steaming. The target is only about 5 mm to 1 cm of foam. If large bubbles are visible, the milk needs more swirling to integrate them and less air injection overall.
- 2
Foam collapses immediately when checked with a spoon
The milk was not steamed to sufficient density. Focus on creating a tight vortex during steaming so the foam develops enough body to hold briefly when displaced rather than sinking straight away.
- 3
Drink tastes weak for the cup size
Switch from a single to a double shot. The Korean approach uses a double shot as standard in this small cup; if the Australian single-shot version feels too mild, a double shot — a double flat white — is the direct solution.
- 4
Shot tastes stale or the milk and espresso do not integrate well
The espresso was left too long before pouring the milk. Use the shot as soon as it is pulled. Significant delay after extraction degrades flavour and makes clean pouring noticeably harder.
What you should taste
A well-made flat white is smooth, gently sweet from the steamed milk, and more espresso-forward than a standard latte. The single-shot Australian version is approachable and balanced; the double-shot Korean version is richer and more intense. The shallow, integrated foam gives each sip a clean, silky texture with no cushion of air between the milk and the espresso.
FAQ
What is the difference between a flat white and a latte?
In the Australian tradition the two drinks are essentially identical in construction — both are espresso with steamed milk — and are distinguished primarily by cup size and foam volume. A flat white uses a smaller cup with minimal foam around 5 mm to 1 cm deep. In Korea the flat white is more commonly associated with a double shot and a stronger flavour profile, while the latte uses a single shot in a larger vessel.
Does a flat white always use a double shot?
Not in Australia. The traditional Australian flat white in a small cup is built on a single shot. Ordering a double shot in that same cup is called a double flat white in Australian cafes. The double-shot version is more common in Korea, where the flat white is associated with a more concentrated, intense espresso character.
Can I get an iced flat white in Australia?
Iced espresso drinks are not typically available at traditional local cafes in Australia, and asking for an iced flat white there will usually result in a refusal. Iced milk-coffee variations are a Korean adaptation made for local preference, not part of the original Australian format.
Method adapted from @lullcoffee's video.
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