Cortado Recipe
Make Cortado Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Optional finishing
Method
Equipment & setup
Prepare equipment
Warm a 4–5 oz (120–150 ml) glass or small cup by rinsing with hot water and discard the rinse. Ensure your espresso machine (or stovetop espresso maker) and steam wand (or milk frother) are clean and ready.
Have a calibrated portafilter basket (approx. 18 g double shot) and a milk pitcher of about 250 ml ready.
Espresso
Dose, tamp, and pull
Dose 18 g of finely ground espresso into the portafilter, distribute evenly, and tamp with steady pressure to create a level puck. Lock the portafilter into the group head and start the shot immediately.
Pull a double espresso targeting approximately 36 ml of liquid in 25–30 seconds. Aim for a rich, caramel-colored crema. If using a stovetop espresso maker, brew according to manufacturer instructions to yield about 36 ml concentrated brew.
Milk
Steam or texture milk
Pour 60 ml whole milk into the milk pitcher cold. Purge the steam wand briefly, then submerge tip just below the surface and start steaming. Stretch the milk slightly for 3–5 seconds to introduce microfoam, then submerge the tip deeper to heat. Target a milk temperature of 55–60°C (130–140°F) and a silky, lightly textured microfoam with very small bubbles. The result should be thin, velvety milk, not thick foam.
If you don't have a steam wand, heat milk to about 60°C (140°F) on the stovetop or microwave (do not boil) and froth briefly with a handheld frother to produce a small amount of microfoam.
Wipe and purge the steam wand immediately after steaming.
Assembly & finishing
Combine espresso and milk
Pour the pulled 36 ml espresso into the warmed glass. Immediately pour the textured milk over the espresso in a steady, controlled stream. Aim for a 1:1 to 1:2 ratio of espresso to milk by volume — with 36 ml espresso and ~60 ml milk, the drink will be a slightly milkier cortado. The milk should cut the espresso without producing a thick cap of foam; finish with a thin layer of microfoam on top.