Cashew Free Flat White
There is something deeply satisfying about a well-made flat white — that balance of bold, concentrated espresso and silky steamed milk in a compact, elegant cup. The double ristretto at the heart of this recipe pulls a shorter, sweeter shot than a standard espresso, which means the coffee flavor is intense without turning bitter. Whole milk is steamed to a glossy, velvety microfoam that integrates beautifully rather than sitting on top like a thick cap of froth. For anyone navigating nut allergies or sensitivities, this drink is refreshingly straightforward — just coffee and dairy, nothing hidden, nothing processed through shared equipment at a café where cross-contact is a real concern. Making it at home puts you fully in control of every ingredient that goes into the cup. The technique takes a little practice, especially nailing that tight milk vortex and the low, steady pour, but the result is a café-quality drink that genuinely rivals anything you'd pay five dollars for down the street.
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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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