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Recipe

Cortado recipe

As much espresso as milk, and nothing more. The Cortado is technically simple and still asks for precision: at this ratio, every mistake in the extraction shows up straight away.

Joscha Gewinner
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Julia hält den fertigen Cortado im kleinen Glas neben ihr Gesicht.

At a glance

Time5 minutes EffortEasy Caffeine80 mg CategoryCoffee recipe

Ingredients for one glass

Coffee beans (Brew ratio 1:2.5)18 g
Whole milk (fresh, 3.5 to 3.9 % fat)45 ml
Glass (about 90 ml capacity)1

Caffeine and nutrition

Caffeine80 mg
Energy30 kcal
Fat1.6 g
Carbohydrates2.2 g
Protein1.5 g

Values per glass. Calculated with fresh whole milk, without sugar.

What do I need for a Cortado?

Portafilter machine
Portafilter machine
Grinder
Grinder
Coffee Scale
Coffee Scale

With so little milk, every shot counts: grinder and scale make the espresso repeatable, and the steam wand of the espresso machine gives you the fine microtexture.

Apas FT Blend Espresso The right beans for it

Apas FT Blend Espresso

Tasting notes: dark chocolate, hazelnut, cherry.

View the coffee
Method

How do you make a Cortado?

01 Julia bezieht an der Espressomaschine einen doppelten Espresso direkt in das kleine Cortado-Glas.

Extract the espresso

Pull a double espresso of 45 ml from 18 g, with an extraction time of 25 to 30 seconds.

Tip: an extraction that is too sour or too bitter shows up directly in a Cortado, because so little milk comes on top.

Every shot counts in a Cortado: a test shot beforehand tells you whether the grind size is right.

02 Julia schäumt die Milch für den Cortado im kleinen Kännchen an der Dampflanze auf.

Steam the milk finely

Steam 45 ml of milk to 55 to 60 °C. The aim is a very fine microtexture with no visible layer of foam.

Tip: milk that is too hot covers the sweetness and takes the balance out of the Cortado.

For 45 ml of milk the smallest jug is enough, otherwise the steam wand has nothing to grip.

03 Julia giesst die aufgeschäumte Milch aus dem Kännchen in das Glas mit dem Espresso und schichtet so den Cortado.

Keep the ratio and serve

Pour the milk into the espresso briskly, one to one. Both liquids should combine completely, with no crown of foam on top.

Tip: such a small amount cools down fast. Serve the Cortado straight away.

In Spain the Cortado often comes in a small glass rather than a cup.

Variations

  • Gibraltar: the same drink in a 120 ml glass, named after the glass a roastery in San Francisco served it in. The whole story is in the Cortado article.
  • Cortado condensada: in Spain made with sweetened condensed milk instead of fresh milk, noticeably sweeter.
  • With plant milk: works well, because so little milk is involved. Its own flavour hardly weighs in.
Per serving

Caffeine and nutrition

80 mg Caffeine
30 kcal Energy
1.6 g Fat
2.2 g Carbohydrates
1.5 g Protein

Values per glass. Calculated with fresh whole milk, without sugar.

Which beans work best

The milk takes the edge off the acidity without covering anything up. That is why lighter, fruity roasts work here too, the ones that disappear in a cappuccino. A clean, balanced shot matters more than the roast level.

Where the Cortado comes from and how it differs from the Flat White is in the Cortado article.

Tips for a perfect Cortado

  • Use coffee beans between two weeks and two months after the roast date.
  • Take light to medium roasted beans, that way you avoid bitter notes.
  • Avoid too much foam. A Cortado is not a cappuccino.
  • Drink it freshly made, while temperature and balance are still right.

That gives you a Cortado that is intense, clear and balanced.

Frequently asked questions

What does Cortado mean?

Spanish for «cut»: the milk cuts the acidity of the espresso. More on where it comes from in the article.

What is the difference between a Cortado and a Flat White?

The amount of milk. Both start with a double espresso, but the Cortado gets only 45 ml of milk and the Flat White about 110 ml. That makes the Cortado much smaller and far more coffee-forward. The article puts the two side by side.

Does a Cortado need milk foam?

Only a fine microtexture, no visible layer of foam. If you want to draw latte art, you still need cleanly steamed milk.

Goes well with

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