📝 About This Recipe
Hailing from the vibrant coffee culture of Spain, the Cortado is the ultimate expression of equilibrium between bold espresso and silky milk. Unlike a latte, which can mask the bean's character, the Cortado 'cuts' the acidity of a double shot with an equal part of warm, lightly textured milk. It is a sophisticated, small-format drink designed for those who appreciate the nuanced notes of a dark roast paired with a velvety mouthfeel.
🥗 Ingredients
The Espresso Base
- 18-20 grams Freshly roasted espresso beans (Medium-dark roast preferred; ground to a fine, powdery consistency)
- 2 ounces Filtered water (Heated to 195-205°F within the espresso machine)
The Milk Element
- 2-3 ounces Whole milk (Cold, high-quality dairy for best foam structure)
- Optional Oat milk (A great vegan alternative for a nutty flavor profile)
Barista Essentials
- 4 ounces Filtered water for rinsing (To preheat the glass and portafilter)
- 1 small glass Ice water (To serve on the side as a palate cleanser)
👨🍳 Instructions
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1
Preheat your 4.5-ounce 'Gibraltar' glass or small ceramic tumbler by filling it with hot water; a warm vessel ensures the drink maintains its temperature during the short sipping window.
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2
Remove the portafilter from the espresso machine group head and wipe the basket completely dry with a clean microfiber cloth.
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3
Grind 18-20 grams of fresh coffee beans into the portafilter; the grind should be fine enough that it feels like powdered sugar between your fingers.
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4
Distribute the coffee grounds evenly by tapping the side of the portafilter gently, then use a tamper to apply 30 lbs of level pressure until the puck is firm.
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5
Purge the group head of the espresso machine for 2 seconds to clear any old grounds and stabilize the water temperature.
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6
Lock the portafilter into the machine and immediately begin the extraction to prevent the heat from 'scorching' the dry grounds.
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7
Place your preheated (and emptied) glass under the spouts and pull a double shot (approx. 2 ounces) aiming for an extraction time of 25-30 seconds.
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8
While the espresso is flowing, pour 3 ounces of cold milk into a small stainless steel steaming pitcher.
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9
Insert the steam wand tip just below the surface of the milk and turn it on; 'stretch' the milk for only 2-3 seconds to create a very thin layer of micro-foam.
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10
Submerge the wand slightly deeper and tilt the pitcher to create a vortex, heating the milk to approximately 130-140°F (cooler than a latte).
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11
Tap the pitcher on the counter and swirl it vigorously to integrate the foam into a glossy, wet-paint consistency.
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12
Slowly pour the steamed milk into the center of the espresso shot in a 1:1 ratio, aiming for a total volume that fills the 4.5 oz glass nearly to the brim.
💡 Chef's Tips
Always use filtered water to ensure the mineral content doesn't overpower the delicate coffee oils. Avoid over-steaming the milk; a Cortado should be sippable immediately, so aim for a 'warm' rather than 'scalding' temperature. If your espresso tastes sour, try a slightly finer grind; if it is bitter, coarsen the grind slightly. Micro-foam is key—you want the texture of heavy cream, not the stiff, airy bubbles found on a traditional cappuccino. Clean your steam wand immediately after use to prevent milk protein buildup.
🍽️ Serving Suggestions
Serve in a clear 4.5 oz Gibraltar glass to showcase the beautiful layers of coffee and milk. Pair with a small almond biscotti or a buttery shortbread cookie to complement the espresso's richness. Always provide a small glass of sparkling or still water on the side to cleanse the palate between sips. Enjoy alongside a piece of dark chocolate (70% cocoa) to highlight the fruity notes of the coffee bean. Serve immediately while the micro-foam is still integrated with the espresso body.