Flat White
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1Pull the shot
Nine bars of pressure force water through the puck in seconds, which is why espresso is so unforgiving. Watch the stream — it starts dark and syrupy and turns pale as extraction tails off; that blonding is your cue to stop.
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2Steam milk
The flat white lives or dies on microfoam: barely stretch the milk, then roll it until it looks like wet paint. It should pour like cream, not sit like foam.
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3Pour milk
The pour decides where the foam lands. Start high and slow so the milk dives under the crema and the cup fills evenly, then drop the pitcher low and close — that is what lets the white foam float to the top. A steady, unhurried pour keeps the layers silky instead of streaky.
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4Enjoy
Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.