Cortado Recipe

Dose and Tamp

Weigh 18 g of freshly roasted espresso beans and grind them to a fine espresso grind. Distribute grounds evenly in the portafilter and tamp with consistent pressure to create a smooth, level puck.

Brew

Lock the portafilter into a preheated espresso machine and start extraction. Aim for about 36 ml of espresso in 25–30 seconds (a 1:2 yield) for a single cortado. The extraction should produce a rich crema and balanced flavor.

Prepare Milk

Pour 40 ml whole milk (plus a 20 ml reserve) into a chilled metal steaming pitcher. The small total volume supports the 1:1 coffee-to-milk ratio typical of a cortado.

Texture Milk

Purge the steam wand, then submerge just below the surface of the milk and introduce a small amount of air for 1–2 seconds to create a velvety microfoam (you want very little visible foam). Keep the wand at a slight angle and position to create a whirlpool. Steam until the pitcher reaches about 55–60°C (130–140°F). Tap and swirl the pitcher to remove large bubbles and polish the milk.

Reserve

Hold back roughly 20 ml of steamed milk in the pitcher (or pour in two steps) so you can layer the milk evenly over the espresso. The final pour should be smooth and mostly liquid with a thin velvety texture.

Preheat a small glass or 4–5 oz (120–150 ml) cup by rinsing with hot water, then discard water. Pull the 36 ml espresso directly into the warmed cup.

Immediately pour the steamed milk over the center of the espresso. Aim for a 1:1 ratio overall (roughly 36 ml espresso to ~40 ml milk), pouring smoothly to integrate crema with milk; a thin layer of microfoam should remain on top. If you reserved milk, pour the remainder to achieve the desired volume and texture.

Optional: If desired, add up to 1 tsp sugar or simple syrup and stir gently. Garnish with a light dusting of cocoa powder or cinnamon.

Serve immediately while hot.