Cortado Recipe

Dose and tamp

Weigh 18 g of espresso-grind coffee beans and grind to a fine espresso consistency. Distribute and tamp evenly in the portafilter with about 30–40 lb (13–18 kg) of pressure.

Brew

Brew a double shot of espresso (~40–50 ml) directly into the serving glass. Aim for a 25–30 second extraction. Set the espresso aside while you prepare the milk.

Pour milk into pitcher

Pour 60 ml whole milk (or 60 ml alternative milk) into a chilled milk pitcher. Use only the small amount needed; a cortado is roughly equal parts espresso and milk.

Steam microfoam

Purge the steam wand briefly. Submerge the tip just below the milk surface and turn on steam to introduce a small amount of air for 1–2 seconds, then drop the pitcher so the wand stays just below the surface. Heat and texture the milk to 55–60°C (130–140°F) aiming for velvety microfoam with very small bubbles. Total steaming time ~15–25 seconds. If you don't have a steam wand, heat milk to ~60°C on the stove and whisk vigorously to create fine foam.

Polish milk

Tap the pitcher on the counter and swirl to eliminate large bubbles and integrate foam so the milk is glossy and pourable.

Combine

Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 3–4 cm above the espresso to incorporate, then lower the pitcher and pour steadily to place a thin layer of microfoam on top. Aim for a 1:1 to 1:1.5 ratio of espresso to milk (roughly 40–50 ml espresso to 50–60 ml milk), finishing with a subtle crema layer—no large latte art necessary.

Serve immediately in a pre-warmed 120–180 ml (4–6 oz) glass or demitasse. A cortado should be served hot, smooth, and balanced — not overly foamy. Offer sugar or sweetener on the side if desired.