Rice Free Flat White
A flat white is one of those drinks that feels like a small luxury on an ordinary morning — bold espresso softened by a silky pour of steamed whole milk, finished with a whisper of microfoam on top. The magic here is in the double ristretto, a shorter, more concentrated pull that delivers intense flavor without bitterness, so every sip is smooth and rich rather than sharp. Steaming the milk to that sweet spot between 140 and 150°F gives you a glossy, pourable texture that blends seamlessly into the shot rather than sitting on top of it. For anyone navigating grain-based thickeners or fillers in café drinks, making this at home means you know exactly what's in the cup — just espresso and whole milk, nothing else. The technique takes a little practice, but the process itself is genuinely satisfying, from the amber crema on the shot to the gentle vortex spin in the pitcher. Serve it immediately in a warmed ceramic cup and it rivals anything you'd pay five dollars for at a specialty café counter.
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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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