Turn on your espresso machine and let it heat for at least 10 minutes until the grouphead reaches optimal temperature (around 200 degrees Fahrenheit). Run water through the grouphead for a few seconds to purge any old coffee residue and heat the portafilter.

Grind 18 grams of fresh espresso beans to a fine consistency, similar to table salt in texture. Grind immediately before brewing so the beans stay fragrant and the volatile oils remain locked in.

Load the ground espresso into the portafilter and level it off with your finger. Press down firmly with the tamper using even, perpendicular pressure to create a compact puck that resists water flow uniformly.

Secure the portafilter into the grouphead with a firm twist, and position your cup underneath. Press the brew button or pull the lever, and watch the espresso begin flowing. A proper double shot should take 25 to 30 seconds to pull.

Once your double shot finishes, pour it immediately into your cortado cup. Keep this espresso warm and ready for the milk while you steam.

Pour cold whole milk into a stainless steel pitcher, filling it to about one-third capacity. Position the steam wand just below the milk surface at a slight angle to create a gentle whirlpool.

Turn on the steam wand and submerge it into the milk, tilting the pitcher slightly to create a spinning motion. Keep the wand positioned so the tip barely touches the surface of the milk for the first few seconds to incorporate air, then plunge it deeper to heat the rest.

Steam until the pitcher becomes too hot to touch (around 150 to 155 degrees Fahrenheit internally). Remove the steam wand and turn it off, then purge it immediately with a quick burst of steam into an empty container.

Swirl the milk pitcher gently a few times to even out the microfoam and ensure consistent texture. Pour the milk slowly into your espresso cup, aiming for a 1:1 ratio by volume (equal parts espresso to steamed milk).