Three steps, one cheap jug, no fancy machine. This is what I tell people at the window when they ask how to make it at home.
1. Dose 18g
Weigh it. Guessing is why it tastes different every day. 18 grams in, 36 grams out, about 28 seconds. If it runs fast, grind finer. If it chokes, go coarser.
2. Milk to 60°C
This is the one that matters. Past 65°C milk loses its sweetness and your flat white tastes flat. Get a $10 thermometer and stop at 60. Stretch it for the first few seconds, then just spin it.
3. Pour low, then lift
Start close to the surface so the milk sinks under the crema, then lift and let the foam sit on top. The art is a bonus. The texture is the point.
What to brew it with
Sweet As is the one I built for flat whites: chocolate and caramel that cut through milk. New customers get 15% off the first bag with WINDOW15.
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