Cortado

Applies to: cortado built on a double espresso cut with roughly equal steamed milk (1:1) in a ~120 ml glass, minimal foam.

1. Pull a double espresso straight into the warm glass.
2. 18 g in / ~36 g out / 25–30 s, hazelnut-gold crema.
3. Steam a matching volume of milk to a silky texture with almost no air added.
4. Final milk temperature 60–65°C; foam kept to a bare 2–3 mm skin.
5. Swirl the pitcher to keep the milk glossy and free of separated foam.
6. Texture should pour flat and shiny, like thin cream.
7. Pour the milk to roughly a 1:1 ratio with the espresso, filling the small glass.
8. Equal parts espresso and steamed milk — the drink stays short and strong.
9. Serve immediately; the surface should be nearly flat with just a thin foam skin.
10. No thick foam cap — the cortado is a cut shot, not a mini cappuccino.