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Cortado

A perfect balance of espresso and steamed milk, delivering rich flavor without bitterness.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Beverage
Cuisine: Spanish
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 to 1.5 ounces espresso single or double shot, freshly pulled
  • 1 to 1.5 ounces whole milk cold, fresh

Equipment

  • Espresso machine with steam wand
  • Portafilter and basket
  • Burr grinder
  • Small milk pitcher or jug
  • Cortado glass or small coffee cup
  • Tamper
  • Scale
  • Thermometer

Method
 

  1. Turn on your espresso machine and let it heat up for 5-10 minutes.
  2. Grind 18-20 grams of fresh espresso beans to a consistency slightly finer than sand.
  3. Fill your portafilter with ground espresso and tamp down firmly.
  4. Lock the portafilter into the group head and pull a shot for 25-30 seconds.
  5. Pour 1 to 1.5 ounces of cold whole milk into a small pitcher.
  6. Insert the steam wand tip just below the surface of the milk and turn it on.
  7. Steam the milk until it reaches around 150-155 degrees F.
  8. Pour the steamed milk into your espresso shot slowly and steadily.

Notes

Serve immediately to enjoy the velvety texture and rich flavor.