Low Sodium Flat White
Few coffee drinks reward careful technique the way this one does, and the payoff is a cup that feels genuinely luxurious. The foundation is a double ristretto — a shorter, more concentrated pull that delivers intense, syrupy espresso flavor without the bitterness that can creep into a longer shot. Whole milk is steamed to a glossy, velvety microfoam that folds into the espresso rather than sitting on top of it, creating that signature silky texture in every sip. Because the recipe calls for just two ingredients, there's nothing hidden in here — no flavored syrups, no seasoning blends, no sodium tucked into a store-bought mix. It's a genuinely clean cup, which makes it a natural fit for anyone keeping a close eye on what they're drinking. The technique takes a little practice — nailing the steam wand angle and hitting that 140–150°F sweet spot are the keys — but once it clicks, you'll wonder why you ever paid café prices for something you can pull off at home.
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Learn more →Ingredients
1 serving
- 18–20 g finely ground espresso coffee
- 4 oz whole milk
Instructions
- 1
Preheat your espresso machine and flush the group head with a brief burst of hot water. Warm the 5–6 oz ceramic cup by filling it with hot water, then discard the water just before pulling the shot.
- 2
Dose 18–20 g of finely ground coffee into the portafilter, distribute evenly, and tamp with firm, level pressure. Pull a double ristretto: target a yield of about 1–1.5 oz (30–45 ml) in 25–30 seconds. The shot should run a deep amber-brown with a thin, persistent crema.
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