Grind 18 grams of coffee to a fine, even consistency—finer than for a standard espresso. The grind should feel like fine sand, not powder.

Distribute the grounds evenly in the portafilter, tamp with consistent pressure (about 30 lbs).

Lock the portafilter and start your shot. Aim for 36 grams of liquid in 28-32 seconds. The stream should be steady, not spluttering.

While the shot runs, fill the pitcher with cold milk. Purge the steam wand briefly.

Submerge the tip just below the milk surface, angle the pitcher slightly. Open the steam valve fully. You'll hear a gentle hiss—that's the air incorporating.

As the milk warms (feel the pitcher with your hand), lower the tip deeper to create a vortex. Stop steaming at about 140°F (60°C)—the pitcher will be too hot to hold comfortably for more than a few seconds.

Tap the pitcher on the counter to pop large bubbles, then swirl gently until the milk looks like wet paint, glossy and smooth.

Pour the steamed milk directly into the espresso, holding the pitcher about 2 inches above the cup. No need to pour art—just a steady stream. The cortado should have a thin layer of microfoam on top, about 1/8 inch.

Serve immediately. The drink should be warm, not scalding.