Cortado Recipe

Dose and tamp

Weigh 18 g of freshly roasted espresso beans and grind to a fine espresso grind. Distribute grounds evenly in a 18–20 g basket (adjust basket size to dose) and tamp with consistent pressure to create a level puck.

Brew espresso

Lock the portafilter into a heated espresso machine and start extraction. Aim for a 1:2 brew ratio: about 36–40 ml of liquid espresso out from 18 g in, extracted in 25–30 seconds. You want a concentrated, syrupy shot with a golden crema. Pour the espresso into a pre-warmed small glass (120–150 ml capacity).

Prepare milk

Pour 60 ml whole milk into a chilled stainless-steel steaming pitcher. The target for a cortado is lightly textured milk — not heavy microfoam like latte art, but a velvety, slightly foamed milk that will cut the espresso. Purge the steam wand briefly to remove condensation.

Steam milk

Submerge tip of steam wand just below the surface and introduce a small amount of air for 1–2 seconds to create slight microfoam. Then fully immerse wand and position to create a gentle vortex. Steam until milk reaches about 55–60°C (130–140°F) and has a glossy, velvety texture with very small bubbles. Swirl and bang the pitcher gently to remove larger bubbles and polish the milk.

Combine

Immediately pour steamed milk into the espresso. The classic cortado ratio is roughly 1:1 to 1:1.5 milk to espresso by volume; here you have about 40 ml espresso and 60 ml milk — pour slowly to combine, finishing with a thin layer of silky microfoam (about 2–4 mm) on top. The pour should 'cut' the espresso so the flavors balance without overpowering crema.

If desired, sweeten with up to 1 tsp sugar or simple syrup before pouring milk so it dissolves fully. Garnish with a light pinch of cinnamon or cocoa on top of the foam.