Cortado Recipe

Prepare Machine and Portafilter

Warm your espresso cup and portafilter by rinsing with hot water. Dry the basket and ensure the machine is at proper operating temperature.

Dose, Tamp, and Brew

Dose 18 g of freshly ground espresso into the portafilter, distribute evenly and tamp with 30 pounds of pressure to create a level puck. Lock the portafilter into the machine and start extraction. Brew a double espresso of about 36 ml in 25–30 seconds. Pour the espresso into a 4–5 oz (120–150 ml) glass or cup.

Purge and Prepare Steam Wand

Purge the steam wand briefly to remove condensate, then submerge the tip just below the surface of 60 ml of cold whole milk in a frothing pitcher.

Stretch and Texturize Milk

Turn on the steam and lower the pitcher slightly so the wand tip sits at the milk surface for 3–5 seconds to introduce a small amount of air (stretch). Then raise the pitcher so the wand tip is submerged and continue steaming to create a silky microfoam. Aim for milk temperature of 55–60°C (130–140°F) and a velvety texture, with total steamed milk volume around 80 ml.

Polish Milk

Tap the pitcher on the counter and swirl the milk to remove large bubbles and integrate foam into a glossy texture suitable for pouring.

If desired, add 1 tsp of sugar or simple syrup to the brewed espresso and stir to dissolve while it's hot.

Hold the pitcher close to the cup and gently pour steamed milk into the espresso. The traditional cortado ratio is about 1:1 (espresso to milk) by volume; aim to add approximately 36–40 ml of steamed milk so the finished drink is smooth, cut the espresso’s acidity, and has a thin layer of microfoam.

Serve in a small glass (4–5 oz) or demitasse. Optionally dust with a pinch of cocoa powder or cinnamon. Serve immediately while hot.