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What actually makes
a flat white?

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Start with espresso

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in a small café cup.

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Now bring in steamed milk.

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A little air creates
very fine bubbles,

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called microfoam.

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Those bubbles are
mixed through the milk,

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giving it a glossy, silky texture.

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Watch the pour:

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the milk blends
into the espresso

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instead of sitting
in separate layers.

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A thin foam surface
remains on top.

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So flat doesn't mean no foam.

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The aim is a smooth milk coffee

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where the espresso
still comes through.

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But the name isn't
one universal recipe.

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Cup size, espresso dose
and the amount of milk

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can change between cafés.

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When you order
one, think espresso,

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silky milk and a thin foam finish.

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Then ask how your
café makes theirs.