How should a barista prepare a flat white?

Preparing a flat white involves a specific technique that highlights the balance between espresso and milk. The correct method, which involves combining a double shot of espresso with steamed milk and microfoam, ensures that the drink maintains a rich coffee flavor while providing a creamy texture.

In a flat white, the double shot of espresso serves as the base, contributing a robust and concentrated coffee profile. The steamed milk, when added, is created to have a velvety texture, and the microfoam is crucial because it creates a fine, smooth layer on top of the drink. This microfoam is produced by aerating the milk just right, allowing for a silky mouthfeel that is distinct from other espresso-based drinks like lattes or cappuccinos, where the milk texture varies.

In contrast, mixing a single shot of espresso with cold milk does not create the desired warmth, richness, or creamy consistency expected from a flat white. Using brewed coffee and adding steamed milk results in a different beverage entirely, often resembling a café au lait. Blending espresso with flavored syrup ignores the fundamental composition of a flat white and shifts the focus to flavor rather than the espresso-milk balance essential for this drink. Thus, combining the double shot of espresso with steamed milk and microfoam is