Cortado Recipe

Prepare and pull espresso

Preheat the portafilter and cup by running a blank shot or rinsing with hot water. Dose 18 g of finely ground espresso into the portafilter, distribute and tamp evenly. Lock the portafilter into the machine and pull a double shot (about 36 ml) directly into your serving glass. Aim for a 25–30 second extraction from the start of the pump to yield 36 ml; adjust grind if extraction is too fast or slow.

Steam and texture the milk

Pour 60 ml whole milk into a chilled metal steaming pitcher. Purge the steam wand briefly, then position the wand tip just below the surface of the milk and begin steaming to introduce a small amount of microfoam. Lower the pitcher slightly to submerge the tip once the milk has warmed. Continue steaming until milk reaches 55–60°C (130–140°F) and has a velvety texture with very fine microfoam. If using a handheld frother, heat milk separately to 55–60°C and froth briefly to create light microfoam.

Settle milk

Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into a glossy texture. Let the milk rest 5–10 seconds so any larger bubbles rise and the milk becomes silky.

Combine espresso and milk

Hold the glass with the freshly pulled espresso. Pour the steamed milk steadily into the center of the espresso, starting from a slightly higher height to integrate, then lowering the pitcher as the cup fills to place about equal parts milk and espresso. For a classic cortado, aim for roughly a 1:1 ratio; with 36 ml espresso use about 60 ml milk total (including a small allowance for foam). The finished drink should be about 90–120 ml (3–4 oz) with a thin layer of microfoam on top.

Finish

Serve immediately while hot. Optionally, present without garnish for a traditional cortado; if desired, dust a pinch of cocoa or cinnamon on the microfoam. Enjoy.