Eggless Flat White
Few coffee drinks reward careful technique the way this one does, and the result is a small, intensely flavored cup that feels genuinely luxurious. The double ristretto base is shorter and sweeter than a standard espresso pull, which means the coffee flavor punches through the milk rather than getting lost in it. Whole milk is steamed to a glossy, velvety microfoam — not the stiff, bubbly froth you get from a cappuccino — so every sip is silky and smooth from start to finish. Because the entire recipe is built around just two ingredients, espresso and milk, there is nothing hidden to worry about, making it a naturally egg-free choice without any substitutions required. The technique matters here: that tight vortex while steaming, the low pour, the thin layer of foam on top — these small steps are what separate a flat white from a mediocre latte. Pull it right and you will have a café-quality drink that is rich, balanced, and just the right size to actually finish while it is still hot.
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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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