Grind 18g coffee beans to a fine consistency — slightly finer than for a standard espresso. It should feel like powdered sugar between your fingers.

Distribute grounds evenly in the portafilter, tamp level with firm pressure (about 15 kg).

Lock portafilter and start extraction. Aim for 25-30 seconds to yield 30-36g of ristretto (a shorter, more concentrated shot).

While espresso runs, pour milk into a cold pitcher. Purge steam wand briefly, then submerge tip just below milk surface.

Steam milk to 60-65°C (140-150°F). For microfoam, keep the tip near the surface for the first 5 seconds, creating a gentle hiss. Then lower tip to create a whirlpool, incorporating air evenly.

Tap pitcher on counter to pop large bubbles, swirl gently until milk looks like wet paint — glossy and thick.

Pour milk from low height through the center of the espresso, then raise pitcher slightly to guide any pattern. The flat white has a thin layer of foam, not a thick cap.

Serve immediately.