Restaurants›Del Bono›Cortado Recipe

Cortado Recipe

Inspired by Del Bono

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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Espresso

5/8 oz (18 g) freshly roasted espresso beans3 3/8 tbsp (50 ml) filtered water (for espresso machine)

Milk

1/4 cup (60 ml) whole milk1/4 cup (60 ml) optional: alternative milk (oat, almond, etc.)

Equipment & finishing

1 to taste espresso machine (or Moka/ AeroPress + grinder as alternative)1 to taste coffee grinder (if using whole beans)1 to taste milk pitcher (100–200 ml)1 to taste thermometer (optional)1 to taste 4–6 oz (120–180 ml) glass or small cup

Method

Espresso

Weigh and grind

Weigh 18 g of fresh espresso beans. Grind to a fine espresso consistency (similar to table salt). Adjust grind if your machine produces too fast/slow a shot.

Tamp and brew

Dose the ground coffee into the portafilter (about 18 g), distribute and tamp evenly with ~30 lbs (13 kg) pressure. Lock the portafilter into the machine and brew a double espresso aiming for about 40–50 ml of liquid in 25–30 seconds. If using a Moka pot or AeroPress, extract a concentrated 30–50 ml brew.

Milk

Measure milk

Pour 60 ml whole milk (or milk alternative) into a small metal pitcher. The goal is to produce lightly textured warm milk — a 1:1 ratio (milk:espresso) is typical for a cortado.

Steam/heat milk

Purge the steam wand briefly. Submerge the tip just below the surface and start steaming to introduce a little microfoam (subtle, fine bubbles). Stretch the milk slightly for 3–6 seconds, then lower the pitcher to fully incorporate heat without large froth. Target temperature 57–65°C (135–150°F). If you don't have a steam wand, heat milk on the stovetop or microwave until hot (around 60°C), then whisk briskly or shake in a sealed jar to create a small amount of foam.

Texture check

Tap the pitcher on the counter and swirl to integrate any bubbles into a silky texture. The milk should be velvety with only a thin layer of microfoam — cortado uses less foam than a cappuccino and less steamed milk than a latte.

Assembly & serving

Preheat your glass or cup by rinsing with hot water and discarding. Pour the freshly brewed espresso into the warmed glass.

Pour the steamed milk gently into the espresso, holding back the foam with a spoon if necessary so mostly liquid milk mixes with the espresso. Aim for a 1:1 ratio; for example 40–50 ml espresso to 40–60 ml milk. Finish with a thin layer of microfoam on top.

Serve immediately in a 4–6 oz (120–180 ml) glass or small cup. Optionally, dust with a tiny pinch of cocoa or cinnamon, or serve as-is to highlight espresso clarity.

Clean equipment: purge and wipe the steam wand, knock out the used puck, and rinse the pitcher.