Cortado Recipe
A balanced blend of espresso and steamed milk with a light layer of foam.
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Ingredients
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Coffee
Milk
Equipment & Extras
Method
Coffee
Prepare and pull espresso
Dose 18 g of freshly ground espresso coffee into a clean, tamped portafilter. Brew a double shot aiming for about 36 ml of liquid in 25–30 seconds. Transfer the espresso to the demitasse or small glass and set aside. If using Moka/Aeropress, prepare a concentrated 36 ml equivalent brew.
Inspect the crema: it should be golden-brown and syrupy. Use the cup immediately so the crema remains fresh when milk is added.
Milk
Steam and texturize milk
Pour 60 ml whole milk (or your chosen alternative) into a chilled metal steaming pitcher filled no more than one-third. Purge the steam wand briefly, then submerge tip just below the surface and turn wand on to introduce a small amount of air for 1–2 seconds to create a light microfoam. Lower the pitcher to fully immerse the wand and continue steaming until milk reaches 55–60°C (130–140°F) — use a thermometer if available. Aim for very fine, velvety microfoam with minimal big bubbles.
Once heated, turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to integrate foam and liquid milk for smooth texture.
Alternative frothing method (no steam wand)
Heat 60 ml milk on the stove or microwave to about 55–60°C (do not boil). Froth using a handheld frother for 20–30 seconds to create a small layer of microfoam, or vigorously shake heated milk in a sealed jar and then let larger bubbles settle before pouring.
Assembly & Service
Tilt the demitasse with the pulled espresso slightly and begin pouring milk from about 4–6 cm above the cup to incorporate milk and espresso evenly. As the cup fills, lower the pitcher and pour more slowly to allow microfoam to sit on top. The target ratio is roughly 1:1 to 1:1.5 espresso to milk by volume (36 ml espresso to ~60 ml milk yields a balanced cortado).
Finish with a thin, silky layer of foam (2–5 mm) on top. No elaborate latte art is necessary; a simple center pour or small heart is fine.
Serve immediately while hot. Cortado is best enjoyed at 60–65°C (140–149°F) beverage temperature. Optionally stir gently once to combine, or leave layered for texture contrast.