Flat White Espresso Food
FLAT WHITE ESPRESSO
Steps:
- Gather the ingredients.
- Pull 1 shot espresso .
- While pulling the shot, froth the milk . As the milk froths, use a spoon to fold the microbubbles from the top of the steaming pitcher to the bottom of the steaming pitcher. This will create a smoother, more velvety texture for your drink. Combine the two ingredients. ( Latte art optional). Your flat white should have about 1/4-inch of steamed milk on top.
Nutrition Facts : Calories 46 kcal, Carbohydrate 5 g, Cholesterol 7 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 45 mg, Sugar 4 g, Fat 2 g, ServingSize 1 serving, UnsaturatedFat 0 g
FLAT WHITE
If you have a coffee machine, make the best use of it with our easy flat white recipe. This trendy beverage has earned its spot at the breakfast table
Provided by Kane Statton
Time 3m
Number Of Ingredients 3
Steps:
- Make around 35ml espresso using your coffee machine and pour into the base of your cup.
- Steam the milk with the steamer attachment so that it has around 1-2cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.
Nutrition Facts : Calories 66 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.12 milligram of sodium
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- Grind and tamp the espresso, but don’t pull it. Store your milk jug in the refrigerator: the colder the milk is the more time you have to get the right texture. Or, rinse it in very cold water, dry and refrigerate for a few minutes. Fill your milk jug to just below the spout, about 3/4 cup, using very fresh whole milk (or oat milk for vegan).
- Use an espresso machine or manual espresso maker to make two shots of espresso and pour it into a mug (or try our Aeropress Espresso).
- Heat the steam wand. Once prepared, place the wand just below the surface of the milk about 1/2 inch from the side, tilting the jug slightly. Keep it in that position for about 5 to 10 seconds, stretching the milk by about 20 to 25% in height, with very slight movements up and down. Once stretched and slightly foamy, lower the nozzle about another 1/2 inch and tilt the pitcher just enough to get a spinning vortex, which incorporates the foam, turning it into a velvety microfoam. Keep that still and spinning until the temperature is about 150 degrees Fahrenheit. (Using a pitcher with a temperature sticker is very helpful.) Turn off the steam before removing the wand from the jug. Wipe the wand with a clean cloth. Turn it on for 1 second to purge the nozzle. Tap and swirl the pitcher to incorporate any bubbles on top. The final texture should look like wet paint or melted ice cream, smooth and velvety. You’ll use only about half of this quantity and can discard the rest (see the * note b
- Heat the milk to 150 degrees Fahrenheit, which is hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother, French press or whisk to froth milk into small, even bubbles. For a latte you’ll want small bubbles and lightly thickened milk (if you’re using a milk frother, don’t go too far: you want the milk to mix in with the coffee so you don’t need too much froth**). For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks. We highly recommend reading How to Froth Milk if this is your first time frothing. Wait 30 seconds to 1 minute to get the foam to incorporate into the milk and separate slightly (exact timing depends on your foaming method).
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