How to make a flat white at home: espresso and milk steps

To make a flat white at home, brew a double shot of espresso into a small cup, steam about 150 millilitres of cold milk to roughly 60 to 65 degrees Celsius with very little air so it becomes glossy microfoam, then pour it steadily over the coffee. A stovetop pot and handheld frother can stand in for a machine.

What do you need to make a flat white?

You need espresso, cold milk, a small cup and a way to texture the milk. A machine with a steam wand is the most direct route, and simpler tools can work if you adjust the method.

• Espresso source: a home espresso machine, or a stovetop moka pot for a similar strong coffee.
• Coffee: freshly ground coffee, about 18 grams for a double shot.
• Milk: about 150 millilitres of cold milk.
• Jug: a small stainless steel milk jug, around 350 millilitres.
• Cup: a ceramic cup of about 160 to 220 millilitres.
• Thermometer: optional, though it helps while you learn.

How much coffee and milk go in a flat white?

A home flat white uses a double shot of espresso, usually around 36 to 40 grams of liquid from about 18 grams of ground coffee, and about 150 millilitres of milk. Exact amounts vary with the machine, the beans and personal taste.

Smaller cups and less milk give a stronger drink. If the result tastes too bitter or too weak, change the grind or the amount of milk before anything else.

How do you make the espresso shot?

Grind the coffee fine, pack it evenly into the portafilter, level and tamp it, then run the machine until about 36 to 40 grams of espresso has collected in about 25 to 30 seconds. The shot should be dark with a golden crema on top.

1. Grind about 18 grams of coffee finely, a little coarser than flour.
2. Distribute the grounds evenly in the portafilter basket.
3. Tamp firmly and level, with steady pressure.
4. Lock in the portafilter and start the shot straight away.
5. Stop when the cup holds about double the weight of the dry coffee.

If the shot runs much faster than 25 seconds the coffee tastes thin and sour, and if it runs much slower it tastes bitter. Adjust the grind in small steps.

How do you steam the milk for a flat white?

Steam cold milk until it is just hot, adding only a little air at the start, so it becomes dense and glossy microfoam. Stop when the jug is too hot to hold comfortably, at roughly 60 to 65 degrees Celsius.

1. Fill the jug with about 150 millilitres of cold milk.
2. Purge the steam wand to clear any water.
3. Place the tip just under the surface and open the steam.
4. Add air for two to three seconds, listening for a soft hiss.
5. Lower the tip a little deeper so the milk spins in a whirlpool.
6. Stop at about 60 to 65 degrees Celsius.
7. Wipe the wand straight away and purge it again.

The whirlpool is what breaks big bubbles into microfoam, so do not skip that stage.

How do you pour a flat white?

Swirl the jug to blend the foam into the milk, tap it once on the bench to pop any large bubbles, and pour in one steady stream starting from a height. As the cup fills, lower the jug closer to the surface to finish.

Pouring high at the start sends the milk under the crema. Pouring close at the end lets the surface blend into a smooth, thin top layer. Many home baristas finish with a small heart, but a plain, glossy surface is just as correct.

How do you make a flat white without a steam wand?

Without a steam wand, heat the milk gently on the stove or in a microwave-safe jug, then whisk it or use a handheld frother until it is smooth and slightly thickened. The texture is a little looser than wand microfoam.

A moka pot gives strong, concentrated coffee that can replace espresso, though it lacks the same crema. A few other approaches:

1. Handheld frother: froth warm milk briefly, with the head just under the surface.
2. Jar method: warm the milk, put it in a jar, shake for 20 seconds and tap out the bubbles.
3. Plunger method: pump warm milk in a French press plunger and pour.

What mistakes make a flat white taste off?

The most common mistakes are overheating the milk, adding too much air and using a shot that is too weak or too bitter. Each is easy to fix once you recognise it.

• Milk too hot: above about 70 degrees Celsius, milk loses sweetness and the texture breaks.
• Too much air: the drink turns into a cappuccino with a thick foam cap.
• Stale coffee: old beans give flat, papery espresso.
• Cold cup: a cold cup cools the drink quickly, so warm it with hot water first.
• Pouring too fast: the milk sinks and does not blend into a smooth top layer.

How does this relate to Algorithm Cafe Marrickville?

Coffee is a menu category at Algorithm Cafe Marrickville on the Uber Eats page read on 14 November 2026, but the page showed only the food items, so no individual coffee names or prices were recorded. The home method above is general guidance and not the cafe’s recipe.

Broadsheet describes the cafe’s drinks as specialty coffee alongside two-tone drinks inspired by Asian cafe culture. To see what is on offer today, check the cafe’s Instagram account or ask at the counter. The menu page lists the food items that were recorded, and the hours and location page has opening times. This guide is independent and takes no orders.

Common questions

Everything practical is on the home page: Algorithm Cafe Marrickville hours, menu and directions.

This article is general information from an independent guide, not from Algorithm Cafe Marrickville itself. For the store’s current details see hours and location.