Cortado Recipe

Inspired by Cafe Passe

Time7m

Serves1

Make Cortado Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and dose
Preheat the espresso cup by rinsing it with hot water. Grind 18 g of freshly roasted coffee to an espresso grind (fine, slightly gritty).
2
Tamp and brew
Distribute the ground coffee evenly in a 58 mm (or appropriate) portafilter, tamp with about 30 lbs (13–15 kg) of pressure to create a flat, level puck. Lock the portafilter into the machine and brew to yield approximately 40 ml of espresso in about 25–30 seconds. Adjust grind if extraction time deviates significantly.

3
Prepare milk pitcher
Pour 40 ml of cold whole milk into a small stainless-steel steaming pitcher (100–150 ml capacity). Cold milk gives better microfoam control.
4
Purge and position steam wand
Purge the steam wand briefly to remove condensate, then place the tip just below the milk surface and angle the pitcher slightly to create a whirlpool.
5
Stretch and texture milk
Open the steam valve to introduce air for 1.5–2 seconds (a slight hissing sound) to create a small amount of microfoam (~10 ml). Then submerge the wand slightly deeper and continue steaming to heat the milk to 55–60°C (130–140°F) while maintaining a smooth, glossy microfoam. Stop steaming and wipe and purge the wand immediately.
6
Settle milk
Tap the pitcher on the counter and swirl the milk to remove large bubbles and integrate foam. You should have about 40 ml of textured milk and ~10 ml of velvety microfoam on top.
7
Alternative (no steam wand)
If you don't have a steam wand, heat 40 ml milk to 55–60°C on the stove (do not boil), then froth vigorously with a handheld frother or shake in a sealed jar and let settle to create microfoam. This will be slightly less silky.

8
Combine espresso and milk
Pour the freshly brewed 40 ml espresso into the preheated 4–6 oz (120–180 ml) glass or demitasse. Immediately pour the 40 ml textured milk into the espresso, using a controlled pour to achieve a roughly 1:1 espresso-to-milk ratio and to create a thin layer of microfoam on top. Aim for a smooth, unified beverage about 80–90 ml total.
9
Sweeten and garnish (optional)
If desired, stir in up to 1 tsp sugar or chosen sweetener to taste. Lightly dust with cinnamon or cocoa if you like.
10
Serve
Serve immediately while hot. A classic cortado is served in a small glass (about 4–5 oz) or demitasse to showcase the balance between espresso and milk.