Our next HYPEBEAST Eats coffee-based drink feature brings us to downtown Los Angeles’s Classic Coffee Cafe. Joined by Josh Stone, barista of five years, we learn to make a popular variation of the Cortado, also commonly referred to as a Gibraltar. Starting off with a small amount of sweet condensed milk, espresso is stirred into the short glass and then “cut” again with warm milk. With a now 1:1 ratio of milk to espresso mixture, the drink is garnished with cinnamon and then finally served. Stop by Classic Coffee for more information and don’t forget to try the Cubano Cortado.
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