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Sekai Gohan

Cortado: Spanish Espresso Cut With Equal Steamed Milk

Servings 1 drink

A cortado in a 120 ml heatproof glass on a wooden counter, with dark espresso and thinly steamed milk sitting in two layers
Steps with photos

Ingredients

Ingredient Amount Role
Espresso beans (espresso coffee) Enough for a double shot, ¼ cup (60 ml) pulled espresso The bitterness, aroma and acidity that the drink is built on
Whole milk ¼ cup (60 ml), cold Cuts the edge of the espresso and adds sweetness and body
Water As needed, for the machine Brewing and steam

Steps

  1. 1Grind and tamp the coffee

    Grind enough beans for a double shot, fine, the way you would for any espresso. Tip the grounds into the portafilter basket and spread them evenly so there are no clumps or high spots. Level the bed, then set the tamper flat inside the basket rim and press straight down. The surface should be smooth and flat with no loose grounds around the edge. An uneven bed makes the water channel through and taste uneven, and with this little milk you will taste it.

  2. 2Pull ¼ cup (60 ml) of espresso into the glass

    Lock in the portafilter, set the 4 fl oz (120 ml) glass under the spout and start the shot. Pull a double shot of ¼ cup (60 ml). It usually runs 25 to 30 seconds, and taste is what decides your grind. Watch the stream. It should be thin and steady and build a dense layer of crema. If it turns pale and watery or gushes out fast, grind finer next time. Stop when the glass is about half full.

  3. 3Steam the milk without foaming it

    Purge the steam wand with a short blast to clear any water. Pour ¼ cup (60 ml) of cold milk into the pitcher and sink the wand tip just below the surface. Let in almost no air: a soft sound like tearing paper is right, and you stop before large bubbles appear. Heat the milk to about 140°F (60°C). It is ready when the surface is glossy and flat with no dome of foam, and the milk flows off a tilted pitcher like a ribbon.

    Steam and hot milk

    The wand and pitcher get very hot. Hold the pitcher by its handle, keep your fingers away from the wand tip, and point the purge into a cloth or the drip tray, never toward your hand.

  4. 4Pour the milk gently onto the espresso

    Bring the pitcher close to the rim of the glass. Pour slowly and steadily straight in, without wiggling the pitcher and without trying for latte art. The milk should settle as a pale band on top of the coffee. Stop when the glass is full and the milk and espresso are equal. You want two distinct layers and a smooth, shiny surface, not a uniform pale-tan glass.

    The pour decides the layers

    Pour too fast or from too high and the milk punches through the crema and mixes everything into one colour. Keep the spout low and the stream thin. Over-foamed milk also blurs the layers, so the pour only works if step 3 went right.

  5. 5Serve and drink straight away

    Set the glass on a saucer with a small spoon. Look for the clean line between the dark coffee and the pale milk, and a smooth top with no foam cap. Drink it right away, before the small glass loses its heat. Stir it first or drink it in layers, as you like. Wipe the steam wand clean and give it one more purge.