Oats Free Flat White
Rich, velvety, and built on just two ingredients, this espresso drink is a café-quality treat you can pull off at home with a little technique and attention to detail. The double ristretto base gives it a sweeter, more concentrated coffee flavor than a standard latte, while the glossy steamed whole milk wraps around it with a silky texture that feels genuinely indulgent. Because the recipe is simply espresso and milk, there is nothing hidden to worry about — no grains, no fillers, no thickeners, just pure coffee craft. Getting the milk right is the real skill here: that tight vortex and the soft papery hiss are your cues that you're building the kind of microfoam that makes the final pour look and taste like something from a specialty coffee bar. Serve it immediately in a warmed ceramic cup and the temperature stays just right all the way to the last sip.
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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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