Method
1
Prepare the cortado glass by warming it with hot water, then empty and dry
2
Extract the espresso using 18g of finely ground coffee to yield 36ml of espresso in 25-30 seconds
3
Prepare the milk mixture by combining milk, brown sugar, cinnamon, and vanilla in your steaming pitcher
4
Steam the milk to 150°F, creating microfoam with a velvety, paint-like texture
5
Add orange zest to the steamed milk and gently swirl to infuse
6
Pour the milk into the espresso using a steady stream, creating a 1:1 ratio
7
Garnish with a pinch of cinnamon and a few orange zest curls on top
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
