5 min
Total Time
1 drink (4–5oz)
Yield
2oz (double)
Espresso
2oz (1:1 ratio)
Milk
What Is a Cortado?
Cortado comes from the Spanish word cortar — “to cut.” The milk cuts through the intensity of the espresso without diluting it. A cortado is equal parts espresso and warm milk in a small glass, typically 4–5 oz total. No foam layer, no latte art required. Just espresso and milk in balance.
It's the drink for people who want to taste the espresso — not have it buried in milk — but find straight shots too intense.
Ingredients
- •18–20g medium-dark roast coffee (espresso grind)
- •60ml (2oz) whole milk or full-fat oat milk
- •Small glass (4–5oz Gibraltar or rocks glass)
Instructions
Pull a double espresso
Grind 18–20g to fine espresso grind. Extract a double shot targeting ~36–40g output in 25–30 seconds (1:2 ratio). Aim for a balanced, sweet shot — not under-extracted (sour/weak) or over-extracted (bitter/dry).
Steam the milk minimally
Steam 80–100ml of whole milk to about 60°C (140°F). For a cortado, you want microfoam — velvety, warm milk with almost no foam. Introduce just a small amount of air at the start, then submerge the steam wand and finish steaming. No foam layer means don't over-aerate.
Combine and serve immediately
Pour the double espresso into a small glass first. Then pour the steamed milk in a steady stream directly over the espresso. The final ratio should be roughly equal — 2oz espresso, 2oz milk. Serve immediately without adding foam on top.
Cortado vs Similar Drinks
| Drink | Size | Ratio | Foam |
|---|---|---|---|
| Cortado | 4–5 oz | 1:1 espresso:milk | None |
| Macchiato | 2–3 oz | Double espresso + splash of milk | Small dollop |
| Flat White | 5–6 oz | 1:2 espresso:milk | Microfoam layer |
| Cappuccino | 6 oz | 1:1:1 espresso:milk:foam | Equal foam layer |
| Latte | 10–12 oz | 1:3–4 espresso:milk | Light foam on top |
No Espresso Machine? Use These Alternatives
AeroPress concentrate
Use 20g coffee + 60ml water at 205°F, steep 1.5 minutes, press slowly. This is your espresso. Steam milk with a handheld frother or heated in a jar, shaken vigorously.
Moka pot
A moka pot produces 1.5-bar brew that's more concentrated than drip but not true espresso. Use fine-medium grind. The result is a stronger, less complex cortado — but still good.
More Recipes
Espresso Beans from Roast
Colombian and Brazilian medium-dark — fresh-roasted with roast date on every bag. The cortado rewards a quality, well-extracted shot.
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