Gelatin Free 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 short, concentrated double ristretto — pulled tight and sweet — layered with glossy, velvety steamed whole milk that wraps around the espresso rather than drowning it. Because the entire drink is built from just two ingredients, coffee and milk, there is nothing hidden to worry about, making it a naturally clean choice for anyone avoiding animal-derived setting agents or additives that sneak into packaged café drinks. The key is in the milk texture: that slow vortex and careful temperature control produce a thin, pourable microfoam that integrates seamlessly with the shot instead of sitting on top like a stiff cap. Getting the steam wand angle right takes a little practice, but once you nail that soft papery hiss in the first few seconds, the rest comes together fast. Serve it immediately in a pre-warmed ceramic cup and the whole experience — the warmth, the crema, the silky finish — stays intact from first sip to last.
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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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