Cortado Recipe

Grind beans

Weigh 18 g of fresh coffee beans. Grind to a fine setting suitable for espresso — slightly finer than table salt but not powdery. Aim for a grind that will yield ~40 ml in 25–30 seconds extraction.

Dose and tamp

Place the 18 g of ground coffee into a clean portafilter. Distribute grounds evenly, then tamp with consistent pressure so the puck is level and compact.

Pull the shot

Lock the portafilter into the espresso machine. Brew into your serving glass or demitasse, extracting about 40 ml of espresso. Target an extraction time of roughly 25–30 seconds. If using a moka or other concentrated brewer, brew a strong 40 ml shot-equivalent.

Prepare milk

Measure 40 ml whole milk (or 40 ml of a preferred alternative). Cold milk straight from the fridge gives better steaming texture.

Steam/froth milk

Purge the steam wand briefly, then submerge just below the milk surface. Steam to create a velvety microfoam: incorporate a small amount of air for 2–4 seconds, then fully heat until the pitcher reads 55–60°C (130–140°F) or feels hot to the touch. You want smooth, glossy milk with very fine bubbles, not stiff foam. If using a standalone frother, heat and froth to a similar texture and temperature.

Settle milk

Tap the milk pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into the milk for a silky texture.

Confirm your espresso (40 ml) is in the serving glass. Hold the milk pitcher close to the surface and pour the steamed milk into the center of the espresso. Aim for a 1:1 ratio (about 40 ml milk to 40 ml espresso) so the milk cuts the espresso's acidity while preserving crema and the espresso flavor. The pour should produce a thin layer of microfoam on top — the cortado is low-volume and smooth, not layered like a latte.

Finish and serve: Serve immediately in a warmed 4–6 oz glass or demitasse. No sugar is required; offer sugar or sweetener on the side. Enjoy while hot.