Cortado Recipe
Make Cortado Recipe in just 6m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Method
Coffee
- 1
Prepare espresso
Fill the portafilter with 18 g of freshly ground espresso (fine grind). Tamp evenly and firmly. Brew a double espresso directly into a pre-warmed 4–6 oz (120–180 ml) glass or demitasse, extracting roughly 36–40 ml of espresso in about 25–30 seconds. If you prefer a slightly stronger beverage, aim for a thicker 1:2 ratio (18 g in → ~36 g liquid).
- 2
Steam and texture milk
Pour 60 ml of cold whole milk into a small metal steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and turn on steam to create a small amount of microfoam: stretch the milk for 2–3 seconds to incorporate air, then fully submerge the wand and heat to 55–60°C (130–140°F). The goal is velvety, lightly textured milk with very small bubbles (not thick foam).
- 3
Combine to make a cortado
Swirl the pitcher to integrate foam and milk. Slowly pour the textured milk over the espresso, aiming for a 1:1 to 1:1.5 espresso-to-milk ratio so the final volume is about 90–100 ml. Pour gently to float the milk on top with a thin layer of microfoam. If using sugar, add 1 tsp cane sugar or simple syrup to the espresso and stir before pouring milk.
- 4
Serve
Serve immediately in a small glass (typically 4–6 oz/120–180 ml) at drinking temperature. Optionally present with a small spoon. Enjoy while hot.