Cortado, Latte, Cappuccino Recipe

Prepare espresso

Dose 18 g of freshly ground espresso into a clean portafilter and tamp evenly. Pull a double shot of espresso (approximately 36 ml) into a pre-warmed cup or small pitcher. Aim for a 25–30 second extraction, adjusting grind to achieve this time. Use freshly filtered water at 90–96°C (195–205°F).

Steam milk

Pour 60 ml whole milk into a small steaming pitcher. Purge the steam wand, then submerge tip just below the surface and introduce minimal air for 1–2 seconds to create a silky microfoam (very little visible foam). Continue steaming until milk reaches 55–60°C (130–140°F). Tap the pitcher on the counter and swirl to integrate foam and liquid.

Assemble cortado

Pour the double shot (36 ml) of espresso into a 120–150 ml glass. Gently pour the steamed milk over the espresso in a steady stream to achieve a roughly 1:1 to 1:2 espresso-to-milk ratio (about 60 ml milk). The texture should be smooth with very little foam. Serve immediately. Add sugar to taste if desired.

Steam milk

Pour 200 ml whole milk into a steaming pitcher. Purge the steam wand, then position the wand tip just below the surface and introduce a small amount of air for 2–4 seconds to create fine microfoam. Continue steaming until milk reaches 60–65°C (140–150°F), producing a velvety texture with a thin layer of foam on top. Tap and swirl pitcher to eliminate large bubbles.

Assemble latte

Pour the double shot (36 ml) of espresso into a 240–300 ml cup. Begin pouring steamed milk steadily from a slightly elevated position to mix with the espresso, then lower the pitcher to create a smooth milk layer and optional latte art. Aim for about 1:3 espresso-to-milk ratio (36 ml espresso to ~200 ml milk). Serve immediately with sugar or syrup if desired.

Steam milk for cappuccino

Pour 150 ml whole milk into a steaming pitcher. Purge the steam wand. Position the wand tip just at the surface to introduce more air for 3–5 seconds to create a thicker foam, then submerge to heat until milk reaches 60–65°C (140–150°F). You want a distinct layer of dense, velvety foam (about 1–2 cm). Tap and swirl to integrate.

Assemble cappuccino

Pour the double shot (36 ml) of espresso into a 180–200 ml cup. Starting close to the cup, pour steamed milk while holding back the foam with a spoon, then spoon or pour the foam on top to create a roughly 1:1:1 ratio of espresso:steamed milk:foam (about 36 ml espresso to ~75 ml milk and ~35–40 ml foam). Dust with cocoa powder or cinnamon if desired and serve immediately.

Sweeten coffee with sugar or simple syrup to taste. If desired, sprinkle a pinch of cocoa powder or ground cinnamon over cappuccino foam or latte for garnish.