Cortado Recipe

Prepare machine and dose

Warm the portafilter by locking it into the group head and running water for a few seconds, then dry. Weigh 18 g of freshly roasted whole beans and grind to a fine espresso grind (similar to table salt).

Tamp and extract

Distribute the ground coffee evenly in the portafilter, level and tamp with approximately 30 pounds (13–15 kg) of pressure to create a flat, even puck. Lock the portafilter into the machine and start extraction. Aim for a 1:2 drink ratio: extract about 36–40 ml of espresso into a warmed 4–5 oz (120–150 ml) glass or cup in 25–30 seconds. Adjust grind and dose to hit the target volume and time.

Prepare milk pitcher

Pour 60 ml whole milk into a chilled milk pitcher. The total milk for a cortado is small — roughly equal to the espresso— so measure closely.

Steam milk

Purge the steam wand briefly, then submerge tip just below the milk surface and turn on steam to introduce a small amount of air for 1–2 seconds (a brief 'sip' to create fine microfoam). Then lower the pitcher to fully submerge the wand tip and position to create a gentle whirlpool. Heat milk to 55–60°C (130–140°F). The milk should be silky with very fine, velvety microfoam and minimal volume increase.

Wipe and purge

Turn off steam, wipe the wand with a clean cloth and purge briefly to clear residual milk from the tip.

Settle milk

Tap the pitcher on the counter and swirl to pop any large bubbles and integrate foam into a glossy texture suitable for pouring.

Immediately after extracting the espresso, pour the steamed milk into the espresso. Aim for roughly equal parts espresso and milk (about 40 ml espresso to 60 ml milk). Pour with a steady hand from a low height to combine, then raise slightly and finish with a small controlled wiggle or pour to incorporate the fine microfoam — you can create a tiny heart or simple pattern if desired. The volume should fill a 4–5 oz (120–150 ml) glass to just below the rim.

If desired, stir in sugar or simple syrup to taste (start with 1 tsp) and lightly dust the surface with a pinch of cocoa powder or cinnamon.

Serve immediately while the espresso crema and milk are still warm and integrated. A cortado is best enjoyed hot and fresh.