The cortado might just be the most underrated espresso drink in the coffee arsenal. Small in size, big in flavor — and surprisingly easy to make. The name comes from Spanish: cortar means 'to cut'. And that's exactly right: the milk 'cuts' through the intensity of the espresso, without overpowering it. The result is a small, powerful coffee that fully brings out the essence of good beans.
What is a cortado?
A cortado consists of one or two shots of espresso and an equal amount of warm, lightly steamed milk. No thick layer of milk foam, no large cup full of caffeine and cream. Just a perfect balance of strong and soft — ready in less than two minutes, but with a taste that lingers.
What do you need?
- 2 shots of espresso (approx. 40 ml)
- 40 ml whole milk
- Espresso machine with steam wand
- Small glass or cortado glass (approx. 120–150 ml)
- Thermometer (optional but useful)
Step-by-step recipe
- Turn on your espresso machine and let it warm up completely — at least 15 minutes for most home machines.
- Grind your coffee beans finely and pull a double espresso (±40 ml). Aim for an extraction time of 25–30 seconds.
- Steam the milk to approximately 60°C. Aim for a silky texture: minimal airy foam, predominantly warm, velvety milk.
- Slowly pour the steamed milk over the espresso in a 1:1 ratio.
- Serve immediately in a small glass and enjoy while it's still warm.
Pro tip
Use whole milk for the richest texture. The higher fat content provides a creamy, soft taste that beautifully balances the intensity of the espresso. Want a plant-based alternative? Barista oat or soy milk works best — they foam better than regular varieties and provide similar creaminess.
Your cortado starts with good beans
A cortado is as honest as coffee can be: with only two ingredients, the quality of your beans is immediately apparent. Use our Espresso Beans from Good Mood Coffee for a cortado with body, sweetness, and a wonderfully long finish. Because a good day starts with a good cup of coffee.