Cortado

A cortado softens the intensity and acidity of espresso while preserving much more coffee flavour than a latte. Its name comes from the idea of espresso being “cut” with a small amount of warm milk.

Steps

1. Preheat a 120–150 ml cortado glass or cup.
2. Grind 18 g of coffee and brew a double espresso, aiming for 36–40 g in the cup.
3. Pour 40–60 ml of cold milk into a small pitcher.
4. Steam the milk to approximately 55–60°C, adding very little air.
5. Swirl the pitcher and pour the smooth, lightly textured milk steadily into the espresso.
6. Serve immediately without adding a thick cap of foam.

Cortado Ratio and Traditional Size

Start with a 1:1 ratio by weight: 36–40 g espresso and roughly the same amount of steamed milk. A traditional cortado is usually a compact 90–120 ml drink served in a 120–150 ml glass. Use up to 60 ml milk for a softer cup, but keep it distinctly smaller than a flat white.

Cortado vs Flat White

A cortado is smaller and normally stays close to a 1:1 espresso-to-milk ratio. A Flat White contains more milk, has fine microfoam and is usually served in a 150–180 ml cup.

Compare all three milk balances in Cortado vs Flat White vs Latte.

Cortado vs Cappuccino

A Cappuccino is larger and uses more aerated milk, creating a deeper foam layer. A cortado has very little incorporated air and a denser, more coffee-forward texture.

Cortado vs Piccolo Latte

A Piccolo Latte often uses a single ristretto-style shot with more milk relative to the coffee. A cortado commonly uses a double espresso and stays closer to equal parts espresso and milk.

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. The milk should be glossy and fluid, not dry or stiff.
• Stop steaming earlier than for a latte. Slightly cooler milk preserves sweetness and lets you drink the cortado immediately.