Gluten Free Flat White
Coffee drinks are one of those rare pleasures that are naturally free from gluten, and this café-style preparation is no exception — just espresso and whole milk, nothing hidden, nothing to second-guess. What makes this version special is the double ristretto at its core: a shorter, more concentrated pull that delivers a sweeter, bolder shot without the bitterness you sometimes get from a standard double. The milk technique here is equally deliberate, with a tight vortex steam that produces that signature glossy, pourable microfoam rather than the thick, airy froth you'd find on a cappuccino. The result is a drink that feels indulgent and café-quality without requiring a trip anywhere. It's the kind of recipe that rewards a little patience with the steam wand — once you nail the texture, you'll wonder why you ever stood in line for it. Serve it immediately in a warmed ceramic cup and the whole experience comes together exactly as it should.
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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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