Pescatarian Flat White
A properly made flat white is one of those small luxuries that can genuinely transform your morning routine. The magic here is in the double ristretto base — a shorter, more concentrated pull than a standard espresso shot — which gives the drink a rich, almost syrupy depth that holds its own against the milk. Speaking of milk, the steaming technique matters enormously: that tight vortex and careful temperature window produce a glossy, pourable microfoam that blends seamlessly into the shot rather than sitting on top like a cappuccino cap. The result is a velvety, intensely coffee-forward drink with just enough creaminess to round out the edges. Since this recipe is built entirely from coffee and whole milk, it fits naturally into a pescatarian lifestyle with zero workarounds or substitutions needed — just two honest ingredients done really, really well. Pull this on a quiet weekend morning and you may never pay café prices again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!