The Perfect Flat White

Smooth texture, bold simplicity.

Sometimes, less is more.

A flat white is the purest expression of coffee and milk — no syrups, no toppings, just balance.

Using your favorite Maple or Mocha Coffee, you can recreate this barista classic at home with nothing but patience, precision, and quality beans.

What You’ll Need

• Coffee Base: 2 shots espresso or ⅓ cup very strong brewed coffee

• Milk: ¾ cup whole milk or milk alternative (oat milk works beautifully)

• Optional: A sprinkle of cocoa or cinnamon for finish

How to Make It

1. Brew the Coffee

Start with freshly brewed, concentrated coffee.

Use Maple Coffee for a smooth, buttery flavor, or Mocha Coffee for a richer, cocoa-toned base.

Pour into a small cup — traditionally 5 to 6 oz.

2. Steam the Milk

Heat milk in a small pot until just below boiling.

Use a frother or whisk to create fine, velvety microfoam — it should look glossy, not bubbly.

3. Pour with Precision

Hold your cup at a slight angle and pour the steamed milk steadily into the center of the coffee.

The milk should blend seamlessly, forming a silky texture on top rather than thick foam.

4. Serve and Savor

No whipped cream, no extras — just pure, balanced coffee.

If you’d like, add a touch of cocoa or cinnamon for aroma.

Pro Tips

• Smaller Cup = Better Balance: Flat whites are traditionally smaller than lattes for stronger flavor.

• The Milk Texture Matters: Aim for “paint-like” microfoam — smooth and pourable.

• Use Fresh Beans: The better the coffee, the simpler the recipe needs to be.

Why It Works

Your Maple & Mocha Coffee is roasted for smoothness — perfect for a drink where milk and espresso share the stage.

A well-made flat white lets the roast speak for itself, highlighting the caramel, cocoa, or buttery undertones that make your coffee so distinct.