Exact quantities, then the method.
A flat white is all about the milk: less foam than a cappuccino, just a thin, silky microfoam poured over a strong Coffee. With instant coffee the trick is to make it double-strength in a little water, so it holds up under the milk rather than washing out.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Flat White at Home recipe. Canonical: https://teas.co.uk/recipes/coffee/flat-white-at-home/
Stretch the milk gently, pour it close to the surface, and you get a smooth, glossy cup with barely any foam. Makes one.
You'll need
- 2 heaped teaspoons of Costa Smooth Medium Roast Coffee granules (about 4g)
- 60ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 180ml whole milk
- 1 warmed 250ml glass cup
- 1 small saucepan
- 1 small handheld milk frother
Method
- Warm a cup or small glass with hot water and tip it out.
- Dissolve two heaped teaspoons of coffee in 60ml of hot water (around 90C) to make a strong shot.
- Warm the milk in a small pan until it just steams.
- Froth it only briefly, around ten seconds, so you get a thin, silky microfoam rather than the thick foam of a cappuccino.
- Pour the milk slowly, keeping the jug close to the surface, so the coffee stays below and a small white dot forms on top.
- Aim for silk, not peaks; a flat white wants a glossy microfoam, not stiff bubbles.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Smooth Medium Roast Coffee, 100g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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