What's wrong with this flat white?

fuck all the idiots who rely on 'rules' of how long a shot should extract for, time-wise or even volume-wise. i used to work for toby's on 21g baskets and now we use campos doing the same, quite often the sweetest shots we pull would come out a lot slower than your 'traditional' espresso - but it's about flavour and end product, not sticking to archaic guidelines and principles.

i would say though, that dosing and tamping was slightly off, hence the inconsistent flow.

Wouldn't worry too much about the time of the shot and actually didn't look like it ever truly blonded out of the pf, although that could be vid quality. Have pulled great shots ~40 sec depending on the coffee/dose/what we were trying to achieve. However the milk is too viscous for flat white (and too thin for cappuccino). It's basically a latte piccolo..

too much coffee not good for a flat white, also milk couldve been more creamy than foamy

Too much coffee in the porter filter to start with which is the reason for the inconsistant flow of coffee. And yea, too much froth in the milk, would have made a nice latte I suppose.

well timeing was bad for shot. may be u put lot coffee in it or not temp it hard. so ur shot was not dark enough. n ur milk was so frothy. u poured the milk in cup n made it cappacinno with alot forth. anyways it was nice....i like ur cap. art.

the flow of espresso extraction was too inconsistant .. it should take around 24 sec only and the milk was too foamy .

double shot cappuccino..its not flat white...too much foam...but its nice..

whoa! a double espresso latte is never gonna take more that 30 secs to pour down if u know what i mean, 20-30 secs, and u had it for to long, and the milk cannot wait that long, or you just didn't do it very well but good luck

Looks pretty good to me!!

Way, Way, Way over-extracted espresso.