Cortado
A balanced combination of equal parts espresso and lightly textured steamed milk served in a small glass.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 130 ml
- Time
- 7 min
- Vessel
- Cortado glass, 120–150 ml
Ingredients
- 18 g freshly ground coffee, brewed as 36–40 g espresso
- 40–60 ml cold whole milk or a barista-style alternative
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
A cortado is made with approximately equal parts espresso and warm milk. It softens the intensity and acidity of espresso while preserving much more coffee flavour than a latte or cappuccino.
Steps
- Preheat a 100–130 ml glass or cup.
- Grind 18 g of coffee and brew a double espresso. Aim for a final yield of 36–40 g.
- Pour 40–60 ml of cold milk into a small pitcher.
- Steam the milk to approximately 55–60°C, adding very little air. The milk should be smooth and lightly textured rather than thick or foamy.
- Swirl the pitcher and pour the milk steadily into the espresso.
- Serve immediately without adding a thick cap of foam.
Recommended ratio
Start with equal parts espresso and steamed milk. Use slightly more milk if the espresso is particularly intense, but keep the finished drink small.
Cortado vs Flat White
A cortado is smaller and normally uses close to a 1:1 ratio of espresso to milk. A flat white contains more milk, has finer microfoam and is usually served in a larger cup.
Tips
- Use a small pitcher because a standard large pitcher makes such a small amount of milk difficult to texture.
- Introduce only a little air. A cortado should not have the dry foam associated with a traditional cappuccino.
- Stop steaming earlier than for a latte. Slightly cooler milk preserves more sweetness and allows the drink to be enjoyed immediately.
- Medium-roast coffees with chocolate, caramel or nutty notes work particularly well.
