Steam the milk to 60 °C, hold the microfoam back with a spoon, then spoon it over at the end.

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Salted Honey Cortado (Silky Version)

1. Pull an 18 g ristretto shot into a warmed cup.
2. Stir in the honey while the shot is still hot.
3. Steam 90 ml whole milk to a wet-paint gloss.
4. Pour low, then finish with a pinch of flaky salt.

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Longer contact time pulls more of the roast forward, so the cup lands stronger and more bitter.

If you want it rounder, swap a third of the honey for demerara syrup.

I can also write up:

• A lower-sugar / half-honey version
• A Spanish-style cortado (no sweetener)
• Or a batch concentrate you can keep for the week