Brewing the perfect flat white at home isn’t about following a rigid rulebook—it’s about understanding the key elements that make it great and making them work for you. At The Roasting Party, we take our coffee seriously, but we’re not here to lecture. We just want to help you make a better cup of coffee, without the snobbery.
So, what makes a flat white stand out? The foundation of any good milk coffee is the espresso, and for us, that means a double ristretto base. Why? Because a ristretto is shorter, richer, and sweeter than a standard espresso. When paired with milk, it creates a beautifully balanced drink—full-bodied, smooth, and without any of the bitterness you sometimes get from a longer extraction. A flat white should feel luxurious, not like an afterthought.
The Coffee
Start with freshly roasted specialty coffee. We love using blends for milk-based drinks because they offer balance, consistency, and that all-important sweetness. That being said, if you’re a more seasoned drinker and enjoy something a little different, a single-origin with fruity or floral notes can work beautifully. Either way, make sure your beans are fresh—ideally within four weeks of roasting—and ground just before brewing.
The Double Ristretto Base
A double ristretto is essentially a restricted or concentrated espresso, made using the same amount of coffee but less water. Here’s how you do it:
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Dose – Use about 18-20g of coffee in your portafilter.
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Grind – You’re aiming for a fine grind, but not so fine that your machine chokes.
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Extract – Aim for around 18-20g out in total, in about 25-30 seconds. If it’s running too fast, make your grind finer; too slow, go coarser.
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Taste – It should be thick, syrupy, and sweet, with no harsh bitterness. If it’s not right, tweak and try again.
The Milk
Now for the bit that can make or break your flat white. You want smooth, silky milk that’s rich but not overly foamy. Here’s how to get it right:
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Use fresh, cold milk – Whole milk is best for texture and flavour, but barsita-labelled oat milk works well if dairy isn’t your thing.
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Purge your steam wand – Always start with a clean wand.
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Stretch the milk – Introduce air for the first few seconds, then submerge the tip to create a whirlpool effect.
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Temperature – Stop steaming when the milk jug is just too hot to touch (around 55-65°C). Any hotter and you’ll lose sweetness.
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Texture – You’re aiming for glossy, paint-like microfoam, not a big bubbly cappuccino mess.
Bringing It Together
Now, the fun bit. Swirl your milk to keep it silky, then gently pour it into your double ristretto base. Start high to let the milk integrate with the coffee, then bring the jug lower and slow down to create that signature flat white texture.
The Vessel Dictates the Drink
A flat white isn’t just a small latte. It’s all about the balance between coffee and milk, and that starts with the cup. We recommend a 5-6oz cup—any bigger and you’re drifting into latte territory. The smaller size keeps the intensity high and the texture just right.
Final Thoughts
At the end of the day, the best flat white is the one that tastes best to you. We’re big believers in experimenting—adjust the grind, play with the milk, try different beans. Coffee is meant to be enjoyed, not overcomplicated. But if you stick to a solid double ristretto base, good milk, and the right cup, you’ll be well on your way to nailing the perfect flat white at home.
