title_body: How do I make a good flat white?
upvoted_answer: Good is completely subjective, so I cannot comment on that part.
  
  You already mentioned two basic components: ristretto and the microfoam. These should do the flat white. However, I may have a useful hint for useful microfoam. Check whether you can spill the microfoam directly on top of ristretto. If you can't and you require a spoon or something similar, then it is not wet enough.