Recently Starbucks Canada has started serving Flat Whites and after cursorily reading about how to make one on Wikipedia, I thought I'd try my hand at it at home.
We have a Breville Cafe Roma Espresso machine and I thought that perhaps if I steam the milk for really really long, and start with only half the cup full it would create the microfoam a Flat White needs. I also tried to replicate a ristretto technique by essentially stopping the shot at 2/3rds of what I would normally pull - so stopping at the 20 seconds mark instead of at the 30 seconds mark.
Not bad, but not exactly like Starbucks, although it came out brutally hot because the milk was very hot and I poured both the milk and microfoam into the espresso. Thinking I need to put only the microfoam next time. Anyone have any tips on how to make a perfect flat white at home?