Macadamia Free Flat White
There is something deeply satisfying about a well-made flat white — that concentrated, velvety shot of espresso balanced by silky steamed milk in a ratio that actually lets the coffee shine. Unlike a latte, the double ristretto here keeps things bold and intense, with a deep amber crema that signals you've pulled the shot just right. The whole milk is steamed to a glossy, pourable microfoam rather than a thick froth, so every sip feels smooth and cohesive rather than foamy and diluted. This is a drink that rewards a little patience with the steam wand — that soft, papery hiss in the first few seconds is your cue that you're on the right track. Because it's built entirely from espresso and whole milk, there's no need to scan labels or worry about hidden nut-based additives sneaking into your morning cup. Pull the shot, steam the milk, pour with a steady hand, and you've got a café-quality flat white right at home.
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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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