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Cortado

A Spanish classic coffee drink that perfectly balances espresso and steamed milk in equal parts, creating a smooth, velvety beverage with intense flavor and natural sweetness.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: Spanish
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ounce espresso about 1 double shot
  • 1 ounce whole milk steamed

Equipment

  • Espresso machine with a steam wand
  • Espresso cup or small coffee cup (4 to 6 ounces)
  • Metal milk pitcher (10 to 12 ounces)
  • Kitchen scale (optional)
  • Thermometer (optional)
  • Grinder

Method
 

  1. Place your espresso cup on the drip tray of your espresso machine to warm it up.
  2. Grind your espresso beans to a fine consistency, similar to table salt. Dose approximately 18 to 20 grams of grounds into your portafilter.
  3. Apply firm, even pressure when tamping the grounds into the portafilter basket.
  4. Insert the portafilter into the group head and start your shot. Extract approximately 1 ounce of espresso, which should take 25 to 30 seconds.
  5. Pour cold whole milk into your metal pitcher until it reaches about one-third full.
  6. Position the steam wand just below the milk surface to create a gentle whirlpool without generating excessive bubbles. Steam the milk to around 150 to 155 degrees Fahrenheit.
  7. As the milk expands and rises, slowly lower the pitcher so the steam wand stays positioned correctly.
  8. Pour the steamed milk into your espresso cup, holding back the foam with a spoon so only microfoam tops your drink, maintaining a one-to-one ratio of espresso to steamed milk.

Notes

Use fresh espresso beans roasted within the past two to three weeks for best flavor. Clean your steam wand immediately after steaming. Pre-warm your cup for ideal temperature. The key is maintaining the equal ratio of espresso to steamed milk and creating silky microfoam rather than large bubbles.