Cortado Recipe

Dose and tamp

Weigh 18 g of finely ground espresso suitable for your machine. Distribute evenly in the portafilter and tamp with consistent pressure to create a smooth, level puck.

Brew

Lock the portafilter into the machine and start extraction. Aim for a 1:2 ratio (about 36–40 ml espresso in ~25–30 seconds). Stop the shot when you reach roughly 36–40 ml (a short double or a long single, depending on dose). Pour the espresso into your serving glass.

Pour milk

Pour 60 ml cold whole milk into a small stainless-steel pitcher. Use whole milk for best texture; alternatives (2% or oat) are possible but will yield different microfoam.

Steam and texture

Purge the steam wand, submerge tip just below the surface, and steam to create a silky microfoam. Aim for milk temperature of 55–60°C (130–140°F). Keep the pitcher angle to create a smooth, glossy texture with minimal foam. You want roughly 60 ml textured milk with about 10 ml of thin foam.

Rest and swirl

Tap the pitcher gently on the counter and swirl to integrate any bubbles and smooth the milk before pouring.

Combine

Hold the cup with the espresso at a slight angle. Pour the textured milk slowly into the espresso, aiming for a 1:1 milk-to-espresso ratio overall. Stop when the glass is nearly full (a cortado is typically 120–150 ml total). If desired, finish with a small spoon of thin foam (about 10 ml) on top or create a simple latte art heart.

Serve immediately while hot. A cortado is traditionally served in a small glass (4–5 oz). Offer a small spoon and, optionally, a glass of water on the side.