Cortado Recipe

Preheat and prepare

Power on the espresso machine and allow it to fully heat (typically 15–30 minutes). Warm the cup or glass by filling with hot water, then discard before pulling espresso.

Dose and grind

Weigh 18 g of freshly roasted beans and grind to a fine espresso grind (slightly finer than table salt). Aim for an even, consistent grind for balanced extraction.

Tamp and extract

Distribute grounds evenly in the portafilter, then tamp with firm, level pressure. Lock the portafilter into the machine and start extraction immediately. Target yield: about 36–40 ml of espresso (a 1:2 brew ratio) in 25–35 seconds. If using a single shot, adjust accordingly to produce 30–40 ml of concentrated espresso. Pour the espresso into the warmed glass.

Purge and prepare steam wand

Purge the steam wand briefly to remove condensation. Wipe it clean with a damp cloth. Fill the milk pitcher with 60 ml cold whole milk (about one-quarter to one-third full of a small pitcher).

Stretch and texture milk

Position the steam wand tip just below the surface of the milk and start steaming. For a cortado you want a flat, velvety microfoam rather than big froth—introduce a small amount of air for 2–3 seconds (a gentle hissing), then submerge the wand tip to create a whirlpool to integrate foam. Aim for a final temperature of 55–60°C (130–140°F). The milk should increase slightly in volume and have glossy, fine-textured microfoam.

Clean wand and polish milk

Purge the steam wand again and wipe it with a clean cloth. Give the pitcher a few gentle taps on the counter and swirl the milk to remove larger bubbles and polish the microfoam. The milk should pour smoothly and cling to a spoon slightly.

Combine espresso and milk

Hold the warmed glass with the espresso at a slight angle. Begin pouring the textured milk slowly into the center of the espresso, starting from a higher position to combine liquid milk and crema, then lower the pitcher to allow the microfoam to flow on top. Aim for a final volume of about 90–100 ml (espresso + milk). The milk-to-espresso ratio for a cortado is roughly 1:1 (by volume) to 1.25:1—here 36–40 ml espresso to about 60 ml milk—resulting in a smooth, cut (cortado) balance.

Serve

Serve immediately. Optionally, present in a small glass or demitasse without added sweeteners. Wipe any drips from the glass rim before serving.

Rinse and purge the steam wand and wipe down the machine surfaces. Knock out the used puck from the portafilter and rinse the portafilter and basket. Rinse the milk pitcher and clean all tools promptly to avoid milk residue.