How do I make a cortado?

The cortado is a favorite among baristas and coffee enthusiasts because it perfectly balances the strength of espresso with the sweetness of milk. Originating in Spain, the name comes from the Spanish word 'cortar,' meaning 'to cut,' referring to how the milk cuts through the acidity and intensity of the espresso. Unlike a latte or cappuccino, which are defined by their volume of foam, a cortado is about the ratio.

To make a proper cortado, you need a reliable espresso machine and a way to steam milk. Start by pulling a double shot of espresso into a small glass or ceramic cup. While the espresso is brewing, steam your milk. You are not looking for the thick, airy foam of a cappuccino; instead, you want 'microfoam'—a silky, velvety texture that integrates seamlessly with the espresso. Aim for a temperature around 140°F to 150°F, which is hot enough to be pleasant but cool enough to keep the milk's natural sweetness intact.

Once the milk is steamed, pour it directly over the espresso. The ratio should be 1:1. If you pulled a 2-ounce double shot, you should add 2 ounces of steamed milk. The result should be a drink that is roughly 4 ounces in total. Because the volume is small, the espresso remains the star of the show, while the milk provides a creamy, sweet finish that rounds out the sharp edges of the coffee.

In practice, the cortado is an excellent way to enjoy specialty coffee. It is small enough that you can finish it while it is still at the perfect temperature, and it is substantial enough to satisfy a craving for something creamy. It is a staple on any serious coffee menu because it demonstrates a barista's ability to balance espresso extraction with precise milk texturing. Whether you are at a cafe or using your home machine, mastering the cortado is a rite of passage for any coffee lover.