Xanthan Gum Free Flat White
A flat white is the kind of coffee drink that makes you question why you ever waited in a café line — it's bold, velvety, and deeply satisfying in a way that a standard latte just doesn't match. The concentrated double ristretto at its heart delivers an intense, syrupy espresso flavor that cuts right through the steamed milk without getting lost in it. Speaking of that milk: the technique here is everything. A tight vortex, a brief kiss of air, and careful temperature control produce a glossy, pourable microfoam that integrates with the shot rather than sitting on top of it. The good news for anyone navigating ingredient sensitivities is that this recipe is exactly two ingredients — espresso and whole milk — so there's nothing hidden, nothing processed, and no additives of any kind to second-guess. No thickeners, no stabilizers, just coffee and dairy doing what they do best. Pull the shot right, steam the milk to that sweet spot between 140 and 150°F, and you'll have a café-quality drink in your own kitchen that's as clean and straightforward as it gets.
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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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