Latex Free Flat White
For anyone navigating latex sensitivities, everyday café drinks can be a quiet source of stress — from the gloves baristas wear to mystery syrups with undisclosed additives. This homemade version keeps things beautifully simple: just finely ground espresso and whole milk, nothing hidden, nothing extra. The result is a velvety, café-quality drink you can feel confident about from the first sip to the last. The technique here is what makes it special. A double ristretto pulls a concentrated, syrupy shot with deep amber crema, and the milk is steamed to a glossy, pourable microfoam that wraps around it like silk. That tight vortex you create with the steam wand is the secret to getting the texture just right — no big bubbles, just smooth, liquid foam that sits in a delicate layer on top. Pulling this off at home is genuinely satisfying, and once you nail the pour, it's hard to go back to anything else. Serve it immediately in a warmed ceramic cup and it tastes every bit as good as your favorite coffee shop — maybe better, because you made it yourself.
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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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