The Art of the Perfect Flat White

The flat white is deceptively simple — just espresso and steamed milk. Yet the margin between a good flat white and a transcendent one is razor-thin. At TNF Cafe, we have spent years refining our approach, and today we want to pull back the curtain on the craft behind every cup.

The Espresso Foundation

Everything starts with the shot. We pull a ristretto — a shorter, more concentrated extraction — to get a sweeter, less bitter espresso base. Our beans are single-origin Arabica from the Gayo Highlands in Aceh, roasted to a medium profile to preserve the origin's natural fruit and chocolate notes.

The Milk Matters More Than You Think

We use full-cream fresh milk, steamed to precisely 62°C. This temperature preserves the milk's natural sweetness without scalding it. The microfoam must be silky smooth — no large bubbles, just a glossy, velvety texture that integrates seamlessly with the espresso when poured.

The Ratio and the Pour

A true flat white uses less milk than a latte — approximately 150–160ml in a 5oz ceramic cup. This ratio keeps the coffee flavour dominant while the milk adds sweetness and body. Our baristas pour with care, creating a subtle tulip pattern on the surface that signals the quality of the microfoam beneath.

Come in and taste the difference for yourself. We think you will notice.