Vegetarian 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 smaller ratio of velvety steamed milk than a latte, it delivers an intensely rich espresso flavor that doesn't get lost under a sea of foam. The key is in the milk texturing — that tight vortex and precise temperature window produce a glossy, pourable microfoam that wraps around the shot rather than sitting on top of it. Whole milk is the only dairy here, and its natural fat content is exactly what gives the drink its signature silky body. Because the ingredient list is genuinely this short, there's nothing hidden to worry about — just coffee and milk, done with real intention. Pull the shot right, steam the milk to that sweet spot between 140 and 150°F, and you'll have something that rivals your favorite café's version without leaving the kitchen.
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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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