Cortado Recipe

Prepare and pull espresso

Preheat your portafilter and cup by running a blank shot or rinsing with hot water. Dose 18 g of freshly ground espresso (fine grind) into the portafilter, distribute and tamp evenly (~30 lbs pressure). Lock the portafilter into the group head and start the extraction. Aim for a 1:2 ratio: approximately 36 ml of espresso in 25–30 seconds. You should yield a rich, balanced double shot (ristretto-to-normal range depending on taste).

Steam milk to silky texture

Pour 60 ml whole milk into a chilled metal steaming pitcher (use alternate milk if desired). Purge the steam wand briefly, then submerge just below the surface and introduce a small amount of air for 1–2 seconds to create a very fine microfoam. Immediately lower the wand to heat milk to 55–60°C (130–140°F), creating a glossy, silky texture with minimal volume expansion. The target is velvety, lightly textured milk with very small bubbles (no large froth).

Settle the milk

Tap the pitcher gently on the counter and swirl to integrate foam and liquid for a uniform texture and to eliminate large bubbles. Wipe the wand and purge briefly.

Pour the freshly pulled espresso into your preheated demitasse or small glass (generally 150–180 ml capacity but you will fill only about 90–100 ml total).

Hold the steaming pitcher close to the espresso surface and pour milk gently in a steady stream. Aim for a 1:1 ratio of espresso to milk by volume (about 36 ml espresso to ~36–60 ml milk depending on extraction). The cortado should have equal parts espresso and milk, producing a warm, silky beverage with minimal foam (just a thin layer of microfoam).

Optionally, finish with a small latte-art heart or simple swirl. Serve immediately on a saucer with a small spoon.