How much caffeine is in a cortado?

The caffeine content of a cortado is fundamentally a function of the espresso shot used, not the milk added. A standard cortado is defined by a 1:1 ratio of espresso to steamed milk, usually totaling 4 to 5 ounces. Since caffeine is highly water-soluble and extracts early in the brewing process, nearly all the caffeine from the coffee dose is transferred into the cup during the 25–30 second extraction window. A common misconception is that adding milk dilutes the caffeine; while it lowers the concentration per milliliter, the total mass of caffeine remains unchanged. Producers and farmers influence this through bean variety—Arabica typically contains about half the caffeine of Robusta—and agricultural conditions, which dictate the density and chemical composition of the green coffee. When a roaster selects a high-altitude, slow-maturing Arabica, the resulting espresso may have a different caffeine profile than a commercial-grade blend, yet the extraction mechanics remain the same. Ultimately, the 'strength' perceived by the drinker is a result of the milk’s fat and protein content masking the bitterness of the espresso, rather than a reduction in stimulant content. If a cafe uses a triple-shot or ristretto-based recipe, the caffeine content will deviate significantly from the standard 60–80mg baseline.