Cortado Coffee Recipe: Master This Balanced Espresso Drink
Perfect your coffee craft! Our cortado coffee recipe reveals how to blend espresso and steamed milk for a balanced, delightful, and perfectly sized drink.
Equipment
- Espresso machine
- Burr coffee grinder
- Milk steamer or steam wand
- Small milk pitcher
- Cortado glass (4–5 oz)
Ingredients
- 17 grams Fresh Coffee Beans (medium to dark roast works best)
- 50 ml Espresso (double shot, freshly pulled)
- 60 ml Steamed Milk (preferably whole milk for creaminess)
Instructions
- Grind and Prep the BeansStart by measuring out 17 grams of fresh coffee beans. Use a burr grinder to grind them to a fine consistency, ideal for espresso. Make sure your espresso machine is preheated and ready.
- Pull the Espresso ShotTamp the ground coffee evenly into your portafilter. Pull a 50 ml double shot of espresso directly into a small 4–5 oz glass. The result should be rich, with a golden crema layer on top.
- Steam the MilkIn a small milk pitcher, steam 60 ml of whole milk. Heat until it’s warm and velvety, avoiding large bubbles. You want microfoam, not froth—aim for a silky, smooth texture.
- Combine and ServeSlowly pour the steamed milk into the espresso, maintaining a 1:1 ratio. The milk should blend with the espresso rather than overpower it. Serve immediately and enjoy the smooth balance of bold and creamy.
