Cortado Recipe

Preheat and dose

Turn on the espresso machine and allow it to fully heat (group head and portafilter) for 15–30 minutes. Weigh 18 g of freshly roasted espresso beans and grind to a fine, consistent espresso grind (similar to table salt but slightly finer depending on your machine).

Tamp and brew

Distribute the ground coffee evenly in the portafilter basket, level and tamp with firm, even pressure. Lock the portafilter into the group head and brew a 1:2 espresso (approximately 36 ml) into your serving glass. Aim for a 25–30 second extraction time; adjust grind/coarseness to hit the time and yield. The result should be a rich, syrupy espresso with a crema layer.

Prepare milk

Pour 60 ml whole milk into a chilled 100–150 ml milk pitcher. If you want slightly more foam for texture, add up to 20 ml extra but keep total milk around 60–80 ml for a traditional cortado ratio.

Steam milk

Purge the steam wand briefly. Submerge the wand tip just below the milk surface and position the pitcher so the wand is near the side to create a small whirlpool. Start steaming: introduce a little air for 1–2 seconds to create a fine, microfoam, then fully submerge to heat. Target a milk temperature of 55–60 °C (130–140 °F). The milk should be smooth, with glossy microfoam and minimal volume increase — not frothy like cappuccino.

Texture check

Tap the pitcher gently on the counter and swirl to eliminate large bubbles and integrate foam into liquid milk. The finished milk should be velvety and pourable, with small microbubbles.

Combine

Hold the serving glass with the freshly extracted espresso at a slight angle. Begin pouring the steamed milk slowly into the center of the espresso from a height of about 2–3 cm to integrate, then slightly raise the pitcher and finish with a controlled pour to create a thin, even layer of microfoam on top. The goal is roughly equal parts espresso to milk (about 1:1 by volume) — typically 36 ml espresso to ~60 ml milk yields the proper balance in a small glass.

Presentation

Serve immediately in a 120–150 ml glass or demitasse. A cortado is traditionally served without added sugar; provide sugar on the side if desired. Optionally, create a simple latte-art pattern if comfortable, but keep the pour gentle to preserve the cortado’s smooth texture.

Variations and notes

For a dairy-free cortado, use an alternative milk that steams well (oat or barista almond) and reduce steaming temperature slightly. Adjust coffee dose and milk volume to taste — a cortado emphasizes balance, so increase milk only to maintain nearly equal parts espresso and milk.