Guide · Espresso machines
How to make a flat white
A flat white is a short, strong espresso drink with silky milk and a thin layer of foam. Here's how to make one with an espresso machine, a Nespresso machine or a moka pot.
If you’ve wondered how to make a flat white at home that tastes like the café version, the good news is that it only takes two things: a strong, short coffee base and a small amount of silky milk with very little foam. This guide walks through three ways to do it, with an espresso machine, a Nespresso machine or a moka pot, plus the milk technique that makes or breaks the drink. We haven’t tested this in person. The steps and numbers come from published recipes by Sage UK, Arla UK, Lavazza UK and Nespresso UK, and the one price below was checked at John Lewis on 3 Oct 2026. Read how we compare.
How to make a flat white at home: the short answer
- Make a double espresso, or two short ristretto shots, in a small cup of about 150 to 180ml.
- Steam a little cold milk to 60 to 65°C, adding only a touch of air.
- Swirl and tap the jug so the milk looks glossy, with no visible bubbles.
- Pour slowly into the coffee, finishing with a thin, flat layer of foam about 5mm deep.
Who it isn’t for: anyone who likes a big, milky mug of coffee. A flat white is deliberately small and coffee-forward, so a latte will suit you better.
What you’re aiming for
UK brand recipes agree on the basics but not every number. Our sources are the Sage UK flat white recipe, Sage UK espresso recipe, Arla UK flat white guide, Lavazza UK flat white guide and Nespresso UK flat white recipe.
- The coffee. Arla UK’s guide describes a double ristretto of 30 to 40g of liquid coffee, from 14 to 20g of ground coffee. Lavazza UK’s recipe uses 18g of ground coffee for a double shot of about 60ml.
- The milk. Lavazza suggests about 140ml of milk, roughly two parts milk to one part espresso. Arla puts it as two parts coffee to three parts milk to one part foam.
- The cup. Arla says the flat white started as a small drink in a 5 to 6oz cup, roughly 150 to 180ml.
- The foam. Sage UK’s flat white recipe aims for a foam depth of about 5mm, so the top is flat. Lavazza’s suggests a deeper 1 to 2cm, so treat 5mm as the classic target and adjust to taste.
For how it differs from a latte or cappuccino, see our guide to latte vs cappuccino vs flat white.
Method 1: how to make a flat white with an espresso machine
This gives you the most control over strength and milk texture.
- Warm up. Sage suggests purging the group head and preheating the portafilter, then drying it.
- Dose and tamp. Sage’s espresso recipe gives a starting point of 19g of ground coffee for a double, and Arla’s range is 14 to 20g. Settle the grounds with a few gentle taps, then tamp level with steady pressure.
- Pull the shot. For a standard double, Sage suggests aiming for about 38g of liquid in 20 to 30 seconds. For a ristretto-style flat white, stop earlier, around Arla’s 30 to 40g. If the shot runs too fast, grind finer; too slow, grind coarser.
- Steam the milk. Pour cold milk into the jug up to the bottom of the spout, as Sage suggests. Purge the wand, sink the tip about 1.5cm into the milk and open the steam. Lower the jug for just a moment to add air, then keep the tip under the surface so the milk spins.
- Stop at 60 to 65°C. Both Sage and Arla give this range for dairy milk. No thermometer? Sage’s tip is to stop when the jug becomes too hot to touch.
- Polish and pour. Swirl the jug and tap it on the counter. Arla suggests getting the milk into the espresso within 20 seconds of steaming, before it has time to degrade. Lavazza’s method is to tilt the cup, pour a thin stream until it’s about two-thirds full, then bring the jug close to lay the foam on top.
With a single heating element, Sage says to brew the shot first and steam afterwards. Wipe and purge the wand straight away.
Who it isn’t for: anyone who wants a flat white in a minute with no learning curve. Thin, glossy foam takes practice on a home steam wand.
Method 2: how to make a flat white with a Nespresso machine
Nespresso UK’s own flat white recipe is written for Original machines. It uses two ristretto-size shots (2 x 25ml) of its Barista Creations Scuro capsule, brewed into one cup, with 60ml of semi-skimmed milk heated and textured in an Aeroccino or the machine’s built-in milk system, then poured over the coffee.
Steps for an Original machine:
- Brew two ristretto-size shots into the same small cup.
- Heat and froth the milk, on a lighter foam setting if your frother has one.
- Pour the milk over the coffee, keeping the foam layer thin.
For Vertuo, Nespresso UK’s iced flat white recipe uses one Double Espresso Scuro capsule (80ml), so a double espresso capsule is the nearest base Nespresso suggests. You’ll need a separate frother unless your machine has milk built in. Our guide to the best milk frother compares jug and handheld options.
Who it isn’t for: anyone who wants to control the grind and dose, or who’d rather avoid capsule costs and waste.
Method 3: a moka pot flat white
A moka pot makes strong stovetop coffee rather than true espresso, but Arla UK says you can make a flat white without espresso by using the same amount of strongly brewed coffee instead.
John Lewis lists the Bialetti Moka Express at 60ml of coffee for the 1-cup and 130ml for the 3-cup. The 1-cup was £29.95 at John Lewis, checked 3 Oct 2026, and the 3-cup was £35.00 at John Lewis, checked 3 Oct 2026. See it at John Lewis. The 1-cup’s 60ml is about the same as the double shot in Lavazza’s recipe.
- Brew the moka pot on a gentle heat. John Lewis’s listing advises taking it off the hob once the steam turns lighter in colour or you can hear it, or the coffee may taste burnt.
- Meanwhile, heat the milk. Arla suggests warming it in a pan over a medium heat without letting it boil, as boiling can change the taste, then frothing it into fine microfoam.
- Pour the coffee into a small cup and add the milk slowly, keeping the foam thin.
No frother? Arla notes that plunging warm milk in a cafetière can make microfoam too. For choosing a pot, see our guide to the best moka pot.
Who it isn’t for: anyone without a hob, or anyone expecting café-style crema. A moka pot gives a strong, slightly different-tasting base.
Getting the milk right for a flat white
The milk is what separates a flat white from a small latte.
- Add less air. Arla advises keeping aeration to a minimum, so the milk only grows slightly in volume. Sage says a flat white should have a thinner layer of microfoam than a latte or cappuccino.
- Listen to the wand. If it screeches, Arla says to sink it a little deeper.
- Watch the temperature. Aim for 60 to 65°C for dairy. Sage suggests keeping non-dairy milk to no more than about 55°C, as it can separate or curdle.
- Polish before pouring. A swirl and a tap remove big bubbles.
For the full technique, see our guide on how to steam milk, and our latte at home guide covers instant and pod alternatives.
Common flat white problems
- Too much foam: you added air for too long. Keep it to a brief moment at the start, then keep the tip submerged.
- Tastes weak or milky: use a smaller cup, less milk or a shorter, stronger shot.
- Milk tastes cooked: it’s gone past about 65°C. Stop when the jug is just too hot to hold.
Downsides and things to know
- Recipes vary. Foam depths range from Sage’s 5mm to Lavazza’s 1 to 2cm, and cafés serve different sizes, so there’s no single “correct” flat white.
- Practice needed. Thin, silky foam is harder to get than the thicker foam of a cappuccino.
- Pod and moka versions are close, not identical. Neither gives a true café espresso base.
FAQ
How much milk goes in a flat white? Less than a latte. Nespresso UK’s recipe uses 60ml and Lavazza UK’s about 140ml, depending on cup size.
Is a flat white made with one shot or two? Usually two. Lavazza UK uses a double shot, while Arla UK and Nespresso UK suggest a double ristretto or two ristretto shots.
Can you make a flat white without an espresso machine? Yes. Arla UK says strongly brewed coffee can replace espresso, so a moka pot works, with milk heated in a pan and frothed.