Cortado Recipe
Make Cortado Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Tools & finishing
Method
Espresso
- 1
Grind and dose
Weigh 18 g of fresh whole espresso beans. Grind to a fine espresso grind—slightly finer than table salt. Aim for a consistent, clumpy but not powdery texture.
- 2
Prepare portafilter / brew
Tamp the ground coffee evenly in the portafilter with about 30–40 lb of pressure. Lock the portafilter into your espresso machine. If you’re using a moka pot, dose appropriately and follow moka brewing instructions.
- 3
Extract
Start extraction and aim for about 36 ml of espresso in 25–30 seconds (a single cortado uses a single ~1.2 oz shot). If using a double basket and pulling a ristretto-style shorter shot, adjust to similar liquid yield. The finished espresso should be syrupy with a thin crema.
Milk
- 4
- 5
Steam or heat
If you have a steam wand: purge it, then submerge the tip just below the surface and stretch the milk briefly (~3–5 seconds) to introduce minimal microfoam, then drop the pitcher to heat. Target milk temperature 55–65°C (130–150°F). If you don't have a steam wand: heat the milk on the stove or in the microwave to 60°C (140°F) and whisk briskly to incorporate tiny bubbles until slightly glossy.
- 6
Texture check
Tap the pitcher on the counter and swirl to remove larger bubbles and integrate foam. Milk should be silky and pourable, with a thin layer (~2–5 mm) of dense microfoam on top.
Assemble & Serve
- 7
Warm cup
Optional: rinse and warm your demitasse or small glass with hot water, then discard the water. A warmed cup helps preserve temperature.
- 8
Combine espresso and milk
Pour the freshly extracted 36 ml espresso into the warmed demitasse or small glass. Immediately pour 60 ml of textured milk over the espresso. Aim for a 1:1 to 1:2 ratio of espresso to milk by volume (classic cortado is roughly equal parts espresso and milk). Pour steadily so milk and espresso integrate, and allow a thin layer of microfoam to sit on top.
- 9