7gramsmedium-dark roast coffee beansup to 9 grams depending on the filter basket
1.5oz.filtered, or spring water
1fluid ouncesteamed milk, (see instructions)whole, or 2% are the best, but nonfat works too
Instructions
Brew Espresso
Turn on the espresso machine to heat it up
Finely grind 7-9 grams of coffee beans to an espresso grind size.
Place the coffee grounds in the filter-basket.
Slightly knock the portafilter on the counter to pack and level them. If you have an espresso leveler, use it to perfectly level your coffee puck.
Tamp the coffee grounds with a considerable amount of pressure. When you are done tamping, there should be about 3-4 mm from the basket's edge to the coffee puck.
Lock the portafilter in the espresso machine.
Place a cappuccino cup on the designated spot on the espresso machine tray and and switch the brew button ON.
Pull your shot for about 20 to 25 seconds.
Steam the Milk
Switch your espresso machine from espresso brewing to milk steaming and let the boiler warm up and reach the needed temperature.
Pour the milk into a stainless steel pitcher. The milk should be cold as this gives you more time to froth without scalding the milk.
When the machine is ready for steaming, submerge the steaming wand just below the milk surface and start the the steam.
Tilt the pitcher at an angle, so that the milk swirls, moving around in the frothing jug.
As the milk froths up, you want to raise the jug, to dip the steam wand lower into the milk, to make sure you do not introduce too much air. You want the milk steamed only.
Continue to steam until the side of the pitcher becomes hot - around 155°F.
Turn off the steam while still holding the tip of the wand under the milk surface.
Pour the Cortado
There should be almost no milk foam in the pitcher. Pour the steamed milk over the espresso.