Hazelnut Free Flat White
Few coffee drinks reward careful technique the way this one does, and the result is something genuinely special — a concentrated, velvety espresso drink that feels both indulgent and refined. The double ristretto at its core pulls a shorter, sweeter shot than a standard espresso, giving you that deep amber crema and bold flavor without any bitterness. Whole milk is steamed to a glossy, pourable microfoam that wraps around the coffee rather than drowning it, keeping every sip balanced and smooth. Because the ingredient list is refreshingly short — just quality ground coffee and fresh milk — there's no label-reading required and no concern about flavored syrups or nut-based additives sneaking in. The technique is the star here: nailing the steam wand angle and hitting that 140–150°F sweet spot is what separates a flat white from a mediocre latte. Once you get the rhythm down, it's the kind of drink you'll want to make every single morning instead of waiting in a café line.
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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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