Flat white
Melbourne’s coffee (Sydney and Wellington claim it too): a double espresso with finely textured milk and no froth, in a small cup. The city runs on its coffee culture.
Ingredients
- 18 g ground espresso coffee (for a double)
- 120 ml cold whole milk
How to make it at home
- Make a double espresso in a cup of about 160 ml.
- Texture the milk with the steam wand: place the tip just below the surface to create a fine microfoam, without big bubbles.
- Heat to about 60 °C (you should be able to hold the jug without burning yourself).
- Tap the jug and swirl it so the milk turns glossy.
- Pour from close to the coffee, leaving a thin layer of foam on top.
The trick: Less milk and less froth than a cappuccino: the coffee comes first.