Cortado, from the Spanish cortar, is an espresso "cut" with a small amount of warm milk to reduce the acidity. The ratio of coffee to milk is between 1:1 - 1:2, and the milk is added after the espresso.
Mike Shively, founding partner, is a big fan of this coffee drink. Made with little to no milk foam, it is rich, thick, and velvety smooth, like the texture of condensed milk without the sweetness. “I like a cortado because it’s not milk heavy,” Mike says. “Milk makes me sleepy. This way, I’m able to get a good start to my day.”
We have mastered the perfect cortado and as a result, the cortado has become the unofficial drink of En Masse. This starts with the best beans- our favorites are from Gaslight Coffee in Logan Square- and we grind them to the precise amount of 18.1 grams of espresso.
Each morning, as the sun shines through the windows of our brutalist facade, we unlock the doors to our studio and wipe down the coffee bar. As each person takes a turn crafting their own to kick start their day, the coffee bar has become the first place where the conversation begins. Designers sit and enjoy their first moments of coffee bliss while engaging with their fellow creatives. Next time you're here, take us up on that offer for a coffee. It would be our pleasure to make one for you.
