Cortado, Latte & Cappuccino Recipe

1. Warm cups and prepare machine

Run a shot of hot water through the group head into each serving cup (about 60 ml) to warm them, then purge the steam wand briefly. This helps temperature stability.

2. Dose, tamp and brew espresso

Dose 18 g of finely ground espresso into the portafilter, level and tamp evenly (about 30 lbs pressure). Lock the portafilter in and start the shot. Pull a double espresso of about 36 ml in 25–30 seconds. Split the shot if preparing multiple drinks (see individual assembly).

3. Steam milk for cortado

Pour 60 ml whole milk into a small pitcher (100–120 ml). Purge the steam wand, then position the tip just below the surface and introduce minimal air for 1–2 seconds to create a silky microfoam. Submerge the wand to heat the milk to 55–60°C (130–140°F). Aim for a thin, velvety texture with very small bubbles.

4. Assemble cortado

Pour the pulled double espresso (36 ml) into a pre-warmed 120–150 ml glass. Swirl the milk to integrate foam, then pour about 60 ml steamed milk evenly over the espresso to reach a 1:1 to 1:1.5 espresso-to-milk ratio. The milk should cut the espresso’s acidity while keeping the espresso flavor prominent. No extra garnish required.

5. Steam milk for latte

Pour 200 ml whole milk into a 600 ml pitcher. Purge the steam wand, place the tip just below the surface to introduce a small amount of air (1–3 seconds) and then fully submerge to create smooth microfoam. Heat to 60–65°C (140–149°F). The milk should be silky with a thin layer of microfoam (~3–6 mm).

6. Assemble latte

Pour the pulled double espresso (36 ml) into a warmed 300–350 ml cup. Tap and swirl the milk to integrate foam, then pour milk steadily into the center of the cup, lifting slightly toward the end to allow a small latte-art design if desired. Finish with a thin layer of microfoam on top. Add simple syrup to taste if desired (approx. 1 tbs).

7. Steam milk for cappuccino

Pour 150 ml whole milk into a 400–500 ml pitcher. Purge the wand, then position the tip at the surface for 2–4 seconds to introduce more air and create firmer microfoam. Submerge and heat the milk to 60–65°C (140–149°F). You want a thicker, pillowy foam layer (6–12 mm) with visible but fine bubbles.

8. Assemble cappuccino

Pour the pulled double espresso (36 ml) into a warmed 150–180 ml cup. Immediately pour the milk with a slightly higher flow so the foam layers on top, creating roughly equal thirds: espresso, steamed milk, foam. Finish by dusting 1 tsp cocoa powder or cinnamon on the foam, if desired.

9. Wipe the steam wand with a damp cloth immediately after each use and purge steam for 1–2 seconds. Knock out used grounds and backflush the group head at the end of the service period. Rinse and dry pitchers.