A cortado may well be the most underrated espresso drink in the coffee repertoire. Small in size, big in flavour, and surprisingly easy to make. The name comes from Spanish: cortar means 'to cut'. And that is exactly right: the milk cuts through the intensity of the espresso without drowning it. The result is a small, powerful coffee that lets the essence of good beans come fully into its own.
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 between strong and soft, ready in under two minutes, with a flavour that stays with you.
What do you need?
- 2 shots of espresso (around 40 ml)
- 40 ml whole milk
- Espresso machine with a steam wand
- Small glass or cortado glass (around 120 to 150 ml)
- Thermometer (optional but handy)
Step by step recipe
- Switch on your espresso machine and let it heat through completely: at least 15 minutes for most home machines.
- Grind your coffee beans fine and pull a double espresso (about 40 ml). Aim for an extraction time of 25 to 30 seconds.
- Steam the milk to around 60°C. Aim for a silky texture: minimal airy foam, mostly warm, velvety milk.
- Pour the steamed milk slowly over the espresso in a 1:1 ratio.
- Serve straight away in a small glass and enjoy while it is still warm.
Pro tip
Use whole milk for the richest texture. The higher fat content gives a creamy, soft flavour that sits nicely in balance with the intensity of the espresso. Would you like a plant-based alternative? Barista oat or soy milk works best, they foam better than the regular versions and give comparable creaminess.
Your cortado starts with good beans
A cortado is as honest as coffee gets: with only two ingredients the quality of your beans shows immediately. Use our Espresso Beans from Good Mood Coffee for a cortado with body, sweetness and a lovely long finish. Because a good day starts with a good cup of coffee.