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This upcoming year, we are adding some more traditional drinks to the menu, such as cortados! These drinks are small but pack a beautifully smooth punch. Essentially, cortados are equal parts of espresso and frothed milk (1:1 coffee to milk ratio). To make our cortado, we use a double shot and two ounces of perfectly frothed milk. The milk "cuts" the acidity in the espresso, making a smooth, yet sweet final cup. The small size of the cup can turn away a seasoned caffeine addict, but don't be fooled! These cortados have the same caffeine content as a regular cup of coffee or a double shot of espresso. It has become one of our favorites to drink because of its simplicity in contents and complexity in flavor. If you would like to learn to make one, here's how we do it: Make 2 oz of espresso with fresh coffee. Our favorites coffees for this type of drink is our MS Magnolia Espresso and Costa Rican . Of course, if you are at home, this is easier said than done. However, good substitutes are making 2 oz of coffee through an moka pot or an Aeropress® (we recommend using the Prismo attachment by Fellow®). Froth 2 oz of milk. If you do not have a way to steam wand through an espresso machine, then don't worry – there are options. A good alternative is warming up about 6 oz of milk on a stovetop or in the microwave. The goal is that you want the milk to be between 140º-160º. Going beyond this can denature your milk, which makes your milk tastes bland. Therefore, we recommend using a thermometer and periodically check the temp during cooking. If you do not have a thermometer, then get your milk right past the point of when it's too hot for touch. Next, use a French press to froth the milk. Pour your hot milk into the French press and start pushing the plunger up and down repeatedly until your milk has doubled in size. In the end, you're wanting a velvet-like texture and about 1/2 inch of foam. This may take some practice, but it can be done! Pour your milk into your espresso. Again, because we are using a 1:1 ratio, use 2 oz of espresso (or strong coffee) and 2 oz of milk. Using a milk pitcher can help you make some cool latte art (like we did in the picture above). Lastly, enjoy! As a reference to making homemade cortado, take a look at this video with James Hoffman, a lead expert in the coffee industry. In this video, they use a moka pot and a French press to make a homemade latte. You can follow their same steps to make a cortado only by tweaking the espresso to milk ratio (1:1).

Pour overs are a great way to taste the natural flavors of coffee. It is known for its clean and pure taste–very tealike in texture. In this video, Josiah and Fields joined Melissa Mathieson with "What's Next God? Podcast" to demonstrate how to brew the best pour-over at home. Pour Over Recipe Ratio: 20g/340ml = 1:17 ratio 1. Pour water in the V60 with the paper filter to wet the filter and warm the vessel. Once the paper is fully saturated and the vessel is warm, pour the remaining warm water in the cup you are going to drink out of to warm the cup also. (0:46) 2. Tare your scale. Pour 20 grams of medium ground coffee in your pour-over. Flatten the coffee ground bed and gently press an indention with your finger in the middle of the grounds. This ensures all coffee will be saturated. (0:55) (1:19) 3. Start your timer. Pour 2-3 times the weight of your grounds of water (20 grams of coffee = 40-60 ml of water). This is called your first bloom. Give the coffee "slurry" a quick swirl to make sure all grounds are getting soaked. Wait 30-45 seconds for all of the bubblings to stop. (1:45) 4. For your second pour, pour 60% (2/3) of your total weight. In this case, we're making a 340 ml cup of coffee, so we stopped our second pour at 210 ml. When pouring, do so slowly in a clockwise manner and ensure that you're not "bobbing" your kettle (going up and down when you pour) but moving in a horizontal manner. (2:00) 5. After your second pour, give the slurry another quick swirl to ensure even extraction. Let the coffee sink to the bottom of the V60 before beginning your third pour. 6. For your third pour, pour to your end weight, which in this case is 340 ml. Pour in the same manner as you did for the second pour and do the same quick swirl to ensure even extraction. The litmus test to ensure even extraction is a flat, even coffee bed (2:15). 7. ENJOY! This video was done in partnership with "What's Next God" podcast. They are dear friends with us; therefore, if you use the code "WHATSNEXTGOD" when you checkout in our online store, you will receive 15% off first order. / / Coffee used in the video / / Origin: Papua New Guinea Region: Kindeng, Waghi Valley, Western Highlands Variety: Arusha, Bourbon, Typica Flavors: Both naturally sweet and savory, with robust flavors of cooked fruits, lemon, grapefruit, and a subtle hint of tomato that makes this an exquisite favorite. IG: www.instagram.com/southboundcoffee TikTok: www.tiktok.com/southboundcoffee