Cortado Recipe

Cortado

1. 1

   Prepare espresso

   Preheat your espresso machine portafilter and cup by running a blank shot or pouring hot water into the cup, then discarding. Dose 18 g of freshly ground coffee into the portafilter, distribute and tamp evenly. Pull a double ristretto or short double espresso of about 36 ml into a 4–6 oz (120–180 ml) glass or small cup. Aim for a 25–30 second extraction depending on grind and machine.

2. 2

   Heat and texture milk

   Pour 30 ml (about 1 fl oz) of cold whole milk into a small steaming pitcher. Purge the steam wand, then place the tip just below the surface of the milk and start steaming to introduce minimal microfoam. Stretch briefly (2–4 seconds) until milk reaches about 55–60°C (130–140°F) and the texture is silky with tiny microbubbles. Avoid creating dense foam; the milk for a cortado should be velvety and fairly flat.

3. 3

   Combine espresso and milk

   Swirl the espresso cup gently to stabilize crema. Immediately pour the textured milk over the espresso, aiming for a 1:1 to 1:1.5 ratio (30 ml milk to 36 ml espresso). Pour slowly and close to the surface to meld milk and espresso with minimal foam. The final drink should be smooth and integrated, about 60–75 ml total.

4. 4

   Sweeten and garnish (optional)

   If desired, stir in up to 1 tsp of sugar or preferred sweetener into the espresso before adding milk so it dissolves. Finish with a light dusting of cocoa powder or cinnamon if you like.

5. 5

   Serve

   Serve immediately in a small glass or ceramic cup while hot. A cortado is traditionally served without a heavy foam cap — the milk should cut the acidity and intensity of the espresso for a balanced, smooth sip.