As an Amazon Associate I earn from qualifying purchases. A cortado is a double shot and about the same amount of warm milk. That comes to 4 to 4.5 oz, roughly 120 to 135 ml. Put it in a mug and it disappears at the bottom and goes cold. Put it in an espresso cup and it overflows. The drink has its own size, and a few glasses have become its standard. Libbey Gibraltar, 4.5 … [Read more...] about Cortado Glasses: The 4.5 oz Libbey Gibraltar, the 130 ml Duralex Picardie and Their Rivals
Coffee Break
Cortado vs Flat White: The Flat White Carries About Twice the Milk
Set a cortado next to a flat white and the family resemblance is obvious. Both start with a double shot, and neither wears the tall hat of foam you get on a cappuccino. The difference is mostly volume, with texture a close second. How Much Milk A cortado runs about 4 to 4.5 ounces in total, roughly 120 to 130 ml: a double shot and about as much milk again. A flat … [Read more...] about Cortado vs Flat White: The Flat White Carries About Twice the Milk
Turkish Coffee: Sugar Goes In Before Brewing, and the Grounds Tell Your Fortune
Forget the espresso machine. For this coffee, the beans are ground as fine as flour, heated slowly with water in a small pot and poured, grounds and all, into a small cup. You drink it slowly, stop before you reach the sludge, and in some homes someone then reads your future in what's left. UNESCO added Turkish coffee culture and tradition to its Representative List of the … [Read more...] about Turkish Coffee: Sugar Goes In Before Brewing, and the Grounds Tell Your Fortune
Hand Grinders for Espresso: Microns per Click Matter More Than Burr Size
As an Amazon Associate I earn from qualifying purchases. Good espresso grinders are expensive, loud and big. A good hand grinder is none of those. For one or two shots a day, it can grind as well as an electric grinder that costs twice as much. The price you pay is half a minute of cranking. But not every good hand grinder is a good espresso grinder. The spec that decides it … [Read more...] about Hand Grinders for Espresso: Microns per Click Matter More Than Burr Size
Italian Espresso Bar Rules: The €1.29 Counter Espresso and the Morning-Only Cappuccino
Italy drinks its coffee standing up. Walk into any bar at eight in the morning and you'll see a row of people at the counter, each with a small cup and a quick word for the barista, and then they're gone. The country has about 140,000 bars, and between them they pour something like 6 billion espressos a year. Nobody writes the rules down, but almost everyone follows them. … [Read more...] about Italian Espresso Bar Rules: The €1.29 Counter Espresso and the Morning-Only Cappuccino
Cortado vs Macchiato: A Dab of Foam Against an Equal Measure of Milk
The two get mixed up because both are small espresso drinks with a little milk, and cafés don't always agree on what either word means. The short version: a macchiato is espresso with a spoonful of foam, and a cortado is espresso with about as much warm milk as coffee. One is marked. The other is cut. What Macchiato Means Macchiato is Italian for stained or marked. A … [Read more...] about Cortado vs Macchiato: A Dab of Foam Against an Equal Measure of Milk
Geisha Coffee: From an Ethiopian Forest to a $30,204-a-Kilo Auction Record
In August 2025, 20 kilos of green coffee from a farm in Panama sold for $604,080. That's $30,204 a kilo, about $13,700 a pound, and a world record for coffee at auction. The coffee was a Geisha, a variety that was a curiosity until 2004. From Gesha to Panama The variety takes its name from the Gori Gesha forest in southwestern Ethiopia, the same region where arabica grows wild, … [Read more...] about Geisha Coffee: From an Ethiopian Forest to a $30,204-a-Kilo Auction Record
Barista Oat Milk: Added Oil and a Phosphate Buffer Are Why Barista Editions Steam Without Splitting
As an Amazon Associate I earn from qualifying purchases. Steam a carton of ordinary oat milk and you'll probably get thin, bubbly foam that collapses in a minute. Pour it into hot espresso and it may split into flecks. Barista editions exist to fix both problems, and the fix is on the ingredients list. What's Different in a Barista Edition Two things, mostly. Added oil, … [Read more...] about Barista Oat Milk: Added Oil and a Phosphate Buffer Are Why Barista Editions Steam Without Splitting
What to Eat With a Cortado: Pairings From Pastel de Nata to Palmeras
A cortado is gone in a few sips. It's strong enough that you taste the coffee and soft enough, with its splash of warm milk, to drink without wincing, and that makes it good with food. Most of the places where people drink one have a pastry they reach for at the same moment. There's some logic to the pairings. Butter and milk soften coffee's bitterness, which is why a flaky, … [Read more...] about What to Eat With a Cortado: Pairings From Pastel de Nata to Palmeras
How to Make a Cortado at Home: A Double Shot and Barely Foamed Milk
As an Amazon Associate I earn from qualifying purchases. Of all the espresso drinks with milk, the cortado is one of the easiest to get right at home, because the hardest part of milk drinks, the foam, barely matters. If your machine can pull a decent double shot and warm a small jug of milk, you can make one as good as a café's. What You Need An espresso machine with a steam … [Read more...] about How to Make a Cortado at Home: A Double Shot and Barely Foamed Milk