Cortado Recipe

Preheat and dose

Preheat your espresso portafilter and cup by running a blank shot or pouring hot water into them; discard water. Weigh 18 g of freshly ground dark-roast coffee (fine espresso grind) into the portafilter and level/tamp evenly with ~30 pounds of pressure.

Pull espresso

Lock the portafilter in and start extraction. Aim for a 1:2 brew ratio: about 36 ml of espresso out in roughly 25–30 seconds. Adjust grind if extraction is much faster or slower. Pour the espresso into the preheated 4–4.5 oz (120–135 ml) glass or demitasse.

Prepare milk

Pour 40 ml whole milk into a small milk pitcher. Cold milk yields better microfoam; keep milk chilled until ready.

Steam milk

Purge the steam wand briefly. Submerge the tip just below the surface and start steaming to introduce a small amount of air for a silky microfoam (listen for a soft chirp, 1–2 seconds). Then lower the pitcher so the tip goes slightly deeper to create a whirlpool and heat milk to 55–60°C (130–140°F). The goal is creamy, velvety microfoam with very small bubbles and around 40–50 ml of frothed milk (milk will expand slightly).

Texture check

Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam. The milk should be glossy and pourable, not stiff or dry.

Option: No-steam alternative

If you don't have a steam wand, heat 40 ml whole milk to about 60°C on the stove (do not boil), then froth vigorously with a hand frother or whisk to produce small, dense foam. Let foam settle so it is silky rather than airy.

Hold the pitcher spout close to the surface of the espresso and pour the steamed milk slowly. Aim for a milk-to-espresso ratio of roughly 1:1 (about 40 ml milk to 36 ml espresso). The milk should cut into the espresso and form a thin layer of velvety foam on top. Stop pouring when the glass reaches near full and you have a thin, even crema-and-foam layer.

Serve immediately in a 4–4.5 oz (120–135 ml) glass or demitasse. A traditional cortado is served without additional sugar or flavoring; offer sugar on the side if desired.

Optionally, if you steamed slightly more milk, rinse and wipe the steam wand and pour any remaining warmed milk into a cup for the barista or discard.