Seed Oil Free Flat White
Few drinks reward careful technique the way this espresso-forward classic does, and the ingredient list could not be simpler: finely ground coffee and whole milk. Because the recipe calls for nothing beyond those two things, there are zero hidden vegetable oils, emulsifiers, or shelf-stable creamers to worry about — just pure, unadulterated flavor in a warm ceramic cup. The heart of the drink is a double ristretto, a shorter, more concentrated pull that delivers a deep amber shot with a rich, lingering crema and noticeably less bitterness than a standard espresso. Whole milk is steamed to a glossy, velvety microfoam at 140–150°F, which gives the finished drink that signature silky texture without any added fats or stabilizers sneaking in. Poured low and steady over the ristretto, the milk integrates beautifully, creating a balanced, latte-like body that still lets the coffee shine through. It is the kind of café-quality drink that feels indulgent but is built entirely on clean, whole ingredients you can trust.
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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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