Cortado Recipe

Preheat equipment

Turn on the espresso machine and allow it to fully heat (boiler pressure stable) so you get consistent extraction. Warm the serving glass by rinsing with hot water and discard the water.

Weigh 18 g of freshly roasted coffee beans, grind to a fine espresso grind (slightly finer than table salt) and distribute evenly in the 18–20 g portafilter basket.

Tamp evenly with about 30–40 lbs (13–18 kg) of pressure to create a level puck. Wipe the portafilter rim and lock into the group head.

Start extraction and aim for a yield of ~36 ml of espresso (a 1:2 brew ratio) in 25–30 seconds. Adjust grind coarseness to hit the target time/yield. The result should be a concentrated, balanced double espresso (cortado base).

Pour 60 ml cold whole milk into a small metal pitcher. The volume should be enough to produce 40–60 ml of textured milk after steaming (cortado requires roughly equal parts espresso and milk by volume).

Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and angle the pitcher so the tip sits near the side to create a whirlpool.

Turn on the steam and introduce air for 1–2 seconds to create fine microfoam (you want a velvety texture, not big bubbles). Then submerge the wand slightly deeper to heat the milk, maintaining a steady whirlpool to fold microfoam into the liquid. Stop steaming when the pitcher reaches about 55–60°C (130–140°F).

Wipe and purge the steam wand immediately after steaming. Tap the pitcher gently on the counter and swirl to remove any large bubbles and integrate foam into a silky texture.

If you used the steam wand tip in the milk, rinse it and wipe to keep equipment clean.

Immediately after extraction, pour the espresso into the warmed serving glass.

Holding the pitcher close to the espresso, pour the textured milk into the center of the espresso in a steady stream. Aim for a 1:1 ratio by volume (about 36 ml espresso to ~36–60 ml milk total), resulting in a smooth, slightly milk-forward drink with a thin layer of microfoam. The milk should cut the espresso’s acidity without overpowering it.

Optional: Use a gentle wiggle or small pour motion to create a simple crema-to-milk transition; latte art is less emphasized in a cortado than in larger milk drinks.

Serve immediately while hot. Cortado is traditionally served in a small glass or cortado cup. Enjoy.