Slow-Dripped Flat White With Vanilla Bean
A creamy flat white with real vanilla bean and slow-dripped coffee for extra smoothness
Love the smooth taste of a perfectly crafted flat white? This slow-dripped version takes your favorite coffee drink to the next level with real vanilla bean and velvety microfoam. The slow-drip method brings out subtle flavor notes you never knew existed in your coffee!
Using a medium-dark roast coffee and real vanilla beans makes all the difference here. The slow-drip process takes a bit longer, but the result is incredibly smooth coffee that pairs beautifully with silky steamed milk. Perfect for slow weekend mornings or when you want to treat yourself to something special.
Why You’ll Love This Recipe
Discover why this isn't your ordinary flat white:
- Real vanilla bean adds natural sweetness without artificial flavors
- Slow-drip method creates incredibly smooth coffee
- Silky microfoam technique makes beautiful latte art possible
- Less acidic than regular coffee due to the brewing method
Slow-Dripped Flat White With Vanilla Bean
A creamy flat white with real vanilla bean and slow-dripped coffee for extra smoothness
Equipment
- Slow-drip coffee tower
- Burr grinder
- Milk steaming pitcher
- Thermometer
- Scale
- 12 oz cup
Ingredients
- 18g medium-dark roast coffee beans
- 1 vanilla bean pod
- 6 oz whole milk
- 8 oz filtered water at 200°F (93°C)
- Ice for cooling drip tower (if using)
Instructions
- Split vanilla bean lengthwise and scrape seeds into milk. Let infuse for at least 1 hour
- Grind coffee beans to medium-fine consistency
- Set up your slow-drip tower with filter and ground coffee
- Add hot water to the top chamber, adjusting drip rate to 1 drop per second
- While coffee is dripping, heat vanilla-infused milk to 150°F (65°C)
- Steam milk to create microfoam texture
- Once coffee is ready, pour into a 12oz cup
- Add steamed milk, starting from a height then bringing pitcher close to create latte art
Pro Tips
- Use freshly ground coffee beans for the best flavor - aim for a medium-fine grind
- Split and scrape the vanilla bean the night before and store in your milk to infuse
- Heat your milk to 150-155°F (65-68°C) for optimal microfoam
- Tap and swirl your milk pitcher to break up any large bubbles before pouring
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Summary
