How to Make a Flat White with Barista Oat Milk

Quick Answer

To make a flat white with Barista Oat Milk, pull a double shot of espresso, steam the oat milk to a silky microfoam, then pour it gently over the espresso. The key is achieving a thin, velvety foam that blends with the coffee rather than sitting on top. Minor Figures Barista Oat is designed for this, giving you a smooth, balanced texture that complements the espresso.

A flat white is all about texture: a double shot of espresso topped with velvety microfoam that blends into the coffee for a rich, creamy sip. When you swap dairy for oat milk, the challenge is getting that same smooth, glossy foam without it turning bubbly or separating.

Barista oat milks are formulated to steam and texture like dairy, and Minor Figures Barista Oat is a great example. It's gluten free and designed to complement coffee with a smooth, balanced texture. Here's how to put it to work in a proper flat white at home.

What You'll Need

Before you start, gather your equipment: an espresso machine with a steam wand (or an alternative frother), a pitcher, a thermometer if you have one, and a cup with a wide opening. For the coffee, use a double shot of espresso—about 18-20 grams of ground coffee yielding roughly 60 ml of liquid. The flat white's character depends on a strong espresso base, so don't skimp on the shot.

For the milk, you'll want a barista-style oat milk. Minor Figures Barista Oat is crafted for perfectly balanced, silky coffee, and its gluten free formulation makes it a versatile choice. It steams well and holds its texture, which is exactly what you need for a flat white.

• Use a double espresso shot for the proper coffee-to-milk ratio.
• A wide cup makes it easier to pour the microfoam evenly.
• If you don't have a steam wand, a handheld frother can work, but the texture will be less fine.

Pull the Espresso Shot

Start by pulling your double shot into the cup you'll serve in. The shot should be fresh and rich, with a golden crema. If you're using a home machine, make sure your grind is fine enough to get a 25-30 second extraction. A well-pulled shot gives the flat white its backbone.

While the shot is pulling, you can begin steaming the milk. Timing matters: you want the espresso and milk to be ready around the same time so the crema doesn't break down before the pour.

• Check your extraction time: too fast and the shot will be weak, too slow and it'll be bitter.

Steam the Barista Oat Milk

Pour cold Barista Oat Milk into your pitcher—about 150-180 ml for a single flat white. Submerge the steam wand just below the surface and turn it on. You want to introduce air for a few seconds to create foam, then sink the wand to heat and 'stretch' the milk into a smooth texture.

The goal is microfoam: tiny bubbles that make the milk look like wet paint. For Barista Oat, you'll notice it thickens quickly, so stop aerating early. Heat to about 55-60°C (130-140°F). If it gets too hot, the milk will scorch and lose its sweetness.

• Aerate for only 2-3 seconds; oat milk foams faster than dairy.
• Tap the pitcher on the counter and swirl it to break any large bubbles.

Pour the Flat White

Hold the pitcher about 2-3 cm above the cup and pour the milk in a steady stream. For a flat white, you want the milk and foam to integrate, so pour from a low height to keep the foam blended. Tilting the cup slightly helps the milk flow under the crema.

As you near the end, lower the pitcher to bring up the remaining foam, but don't overdo it. A classic flat white has a thin layer of foam—not a thick cap like a latte. Stop when the cup is about 90% full, then give it a gentle swirl to set the texture.

• If the foam sits on top in a thick layer, you've poured too high or aerated too much.

Step-by-Step Checklist for a Perfect Flat White

1. Pull a double shot: Grind coffee finely and extract 60 ml of espresso in 25-30 seconds. Ensure the crema is golden and rich. A weak or bitter shot will ruin the flat white, so check your grind and timing.
2. Steam the oat milk to microfoam: Use cold Barista Oat Milk, aerate for 2-3 seconds, then heat to 55-60°C. Swirl to eliminate large bubbles. Oat milk foams quickly; stop aerating early to avoid stiff foam.
3. Pour with control: Pour from a low height to integrate milk and espresso, finishing with a thin layer of foam. If the foam floats on top, you poured too high or aerated too much.

Why Barista Oat Works for Flat Whites

• BARISTA OAT: Designed to complement coffee with a smooth, balanced texture; gluten free formulation. This means the oat milk steams into a silky microfoam that blends with espresso, giving you the creamy mouthfeel of a traditional flat white without dairy.
• Barista Oat (Regenerative) BTB: Created in harmony with nature for silky-smooth, full-bodied coffees; gluten free, fortified with vitamins and minerals. If you want a fuller body in your flat white, this regenerative option adds richness and extra nutrients, making it a great choice for everyday brewing.

Making a flat white with Barista Oat Milk is all about technique: a solid espresso shot, careful steaming, and a controlled pour. With a little practice, you'll get that velvety texture and balanced flavor that makes a flat white so satisfying—no dairy required.