Cortado

So, I dreamt of a cortado, or more specifically, I dreamt of my making a cortado. I think it's time. I think it's time I did this. It's funny because I messed a few steps along the way, I think, or I was distracted (doing interior decor, swapping out textiles and drapery while holding a guinea pig). Even then, when I went to check on my espresso what seemed like a while later, it was still going, still firing off, still producing crema — I was using a moka pot, unlabelled but I feel as if it was a Brikka, likely because of the crema.

The possibly most interesting part was the preparation of the milk. On that, I realised something the other day. I realised I had an issue with the sizes of my containers. Both in the pitchers and pot I used, I was having such difficulty producing foam and it was confusing because I'd done it weeks prior incidentally before I began learning about it or really knew what I was doing. About two days ago, I was able to produce this foam again, cold, using a handheld foamer and I believe it's because the width and depth of my container were finally ideal. When I'd done it weeks ago I was preparing two to three servings of milk at a time, so despite the width of the pot, there was sufficient depth for me to get the foamer in just the right place. I seemed aware of this realisation in my dream so for my small serving of milk, I made use of a tube, the kind I'd use in a lab.

I didn't get my pour just right, the art on top wasn't what I was aiming for, but I did successfully make more than one pour and pull a nice contrast with the last one.

Anyway, now I feel I must do this. I also recently acquired a pot specifically for warming milk. Also, I'm aware this is not the procedure for steaming and foaming, but I do know a well-textured milk for these recipes and latte art can be produced using other methods, if only with some practice, so that is my aim. Perhaps, one day, I'll acquire a steamer.

I reattempted the foam using the container I last had success with. I did not produce foam. This time, the milk was warmed, so there may be something to my working with different temperatures.

* I am keeping in mind I've seen this done with whole milk and I am working with soy. By 'this' I mean alternative heating, standalone foaming, etc.