To make a flat white, start by preparing a shot of espresso using an espresso machine. In a milk pitcher, steam and texture cold milk until it reaches a silky and velvety texture, aiming for a temperature around 140°F (60°C). Carefully pour the textured milk over the espresso shot, aiming for a 1:1 ratio of coffee to milk. The milk should smoothly integrate with the espresso, creating a velvety micro foam layer on top. Serve and enjoy the rich and balanced flavours of a homemade flat white.

Technically, you can use a Moka Express to make the espresso base for a flat white, but it does not have a built-in milk steamer or frother like an espresso machine. Therefore, you will need to use an alternative method to steam and froth the milk separately.

Here's a suggested approach to making a flat white using a Moka Express:

Brew the espresso: Follow the instructions provided earlier to brew a strong espresso using your Moka Express. Make sure to grind your coffee beans finely and fill the filter basket with the appropriate amount of coffee.

Heat and froth the milk: Pour cold milk into a small saucepan or a milk frother. Heat the milk gently over medium heat while whisking or using a milk frother until it reaches the desired temperature (around 140°F or 60°C). The goal is to create a velvety and creamy texture without boiling the milk.

Prepare the flat white: Pour the brewed espresso into a cup. Slowly pour the frothed milk over the espresso, holding back the foam with a spoon to achieve a smooth and velvety texture. Aim for a 1:1 ratio of coffee to milk, but adjust according to your taste preferences.

Optional: Add latte art: If desired, you can use a spoon or a milk frother to create latte art on the surface of your flat white.

Please note that using a Moka Express may result in a slightly different flavour profile compared to an espresso machine. The Moka Express brews strong coffee, not true espresso, but it can still serve as a good base for your flat white when combined with properly steamed and frothed milk.

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