Cortado

Ingredients

• 2 ounces espresso – freshly pulled
• 2 ounces whole milk

Instructions

1. Warm a small heatproof glass by rinsing with hot water; empty it.
2. Steam the milk to 130–140°F until silky with minimal foam and no large bubbles, 15–30 seconds; tap and swirl the pitcher to smooth.
3. Pull a double espresso (2 ounces) into the warmed glass, extracting 25–30 seconds until the stream looks like warm honey.
4. Pour the steamed milk in a thin, steady stream to equal the espresso volume, holding back most foam. Serve immediately.