Pistachio Free Flat White
Few coffee drinks reward careful technique the way this one does, and the result is genuinely worth the effort. Built on a concentrated double ristretto and a small pour of velvety steamed whole milk, it delivers a bolder espresso flavor than a latte with a silkier, more restrained texture. The key is in the milk work — a tight vortex, a soft papery hiss, and a finish temperature between 140 and 150°F produce that glossy, pourable microfoam that makes the drink so satisfying to hold and to sip. Because the ingredient list is refreshingly short — just quality ground coffee and whole milk — there's no need to scan labels or worry about hidden additives sneaking in from flavored syrups or nut-based extras. Pulling the shot as a ristretto keeps the extraction sweet and intense without bitterness, so the milk and coffee genuinely complement each other rather than compete. Serve it immediately in a prewarmed ceramic cup and it stays at the perfect temperature all the way to the last sip.
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!