Cortado Coffee Recipe
A creamy Spanish drink, Cortado coffee is made with half espresso and half milk.
Ingredients
- 2 shots espresso
- 2 ounces whole milk
Instructions
- Grind your coffee beans to a fine, consistent grind. Brew a double shot of espresso. You need an espresso machine to make a strong, concentrated espresso.
- Use cold whole milk to make steamed milk in a steam wand. Fill your steaming pitcher to about one-third full — this allows enough room for the milk to expand as it froths.
- Keep the steam wand tip only partially submerged during the aeration phase, listening for a subtle "psst, psst" sound. Once the milk reaches room temperature, fully submerge the tip to create a vortex that incorporates air into silky microfoam.
- Position the tip of the steaming wand just below the surface of the milk, slightly off-center. The correct depth is crucial — too deep, and it won't aerate properly; too shallow, and it will create large, uneven bubbles.
- Aim for a final milk temperature of around 140–150°F (60–65°C), warm enough to enhance the milk's sweetness without scalding it.
- Once steaming is done, tap the pitcher against the counter to break any large bubbles, then swirl the steamed milk to keep it creamy and evenly textured. This step takes five seconds and makes a noticeable difference in the final texture.
- In the last step, pour the steamed milk slowly and steadily from a moderate height initially, then lower the pitcher closer to the surface as you finish pouring to create integration. Aim for equal parts espresso and steamed milk, maintaining the traditional 1:1 ratio.
- The finished cortado should display a rich, coffee-colored surface with minimal foam, typically just 2–3mm of microfoam on top.
Overheating the milk can scorch the milk proteins and result in a bitter taste. Stop steaming the moment you hit temperature.
Aim for a temperature of 140–150°F; this will create sweet microbubbles in the milk, making it ideal for a cortado.
Notes
Serve Cortado coffee immediately while both components are at optimal temperature. It gives the best taste and texture.