A cortado is equal parts espresso and warm steamed milk — typically 2oz of espresso topped with 2oz of lightly textured milk. It is the simplest milk-based espresso drink to make at home and one of the best ways to taste your espresso clearly while taking the edge off acidity.
Cortado Recipe
| Component | Amount |
|---|---|
| Espresso | 2oz (a double shot, ~36g) |
| Steamed milk | 2oz (60ml) |
| Foam | Minimal — just a thin layer |
| Serving glass | 4oz / 120ml cortado glass or small cup |
Total drink size: 4oz (120ml)
Step-by-Step Instructions
1. Pull a Double Espresso
Use your standard recipe — typically 18g of ground coffee yielding 36g of espresso in 25-35 seconds. A cortado showcases your espresso directly, so a well-dialed shot matters here.
2. Steam a Small Amount of Milk
Pour about 3oz of cold milk into your pitcher (you need slightly more than the 2oz you will use, since some stays in the pitcher).
Steam with minimal stretching — 1-2 seconds of air introduction at most. You want warm, lightly textured milk without significant foam. Think of the texture as slightly thickened warm milk, not microfoam.
Stop at about 140F (60C). The milk should look glossy but pourable, not frothy.
3. Pour Directly into Espresso
Pour the steamed milk directly into the espresso. No need for latte art technique — the cortado is about flavor balance, not presentation. That said, a simple heart pour works naturally with the small volume.
4. Serve Immediately
A cortado is meant to be consumed quickly while warm. It is traditionally served in a 4oz glass (a “Gibraltar” glass is the classic vessel in US specialty cafes, which is why you may also see this drink called a “Gibraltar”).
Cortado vs. Other Small Milk Drinks
| Drink | Espresso | Milk | Foam | Size |
|---|---|---|---|---|
| Cortado | 2oz | 2oz | Minimal | 4oz |
| Macchiato | 2oz | 1 tbsp | Small dollop | 2.5oz |
| Flat White | 2oz | 4oz | Very thin layer | 6oz |
| Cappuccino | 2oz | 2oz liquid + 2oz foam | Thick layer | 6oz |
The cortado sits between a macchiato (barely any milk) and a flat white (more milk, silkier). It is the ideal drink when you want to taste the espresso clearly but with enough milk to smooth out harsh edges.
Tips for the Best Cortado
- Use medium to medium-dark roast espresso. The milk softens acidity, so a slightly darker roast with chocolate or nutty notes works beautifully in a cortado.
- Do not over-foam the milk. A cortado should have almost no visible foam layer. If it looks like a small cappuccino, you introduced too much air.
- Whole milk is traditional and best. The fat content provides body that balances the espresso without overwhelming it. Oat milk (barista edition) is the best plant-based substitute.
- Serve in a small glass or cup. A cortado in a large mug looks and feels wrong. The small vessel is part of the experience.
Variations
- Iced cortado: Pull espresso over ice, add cold milk. Use a 1:1 ratio. Simple and refreshing.
- Cortado with honey: Add 1 teaspoon of honey to the espresso before adding milk. The sweetness pairs well with nutty or chocolatey espresso.
- Cortadito (Cuban-style): Whip a small amount of the first espresso drops with sugar to create “espuma,” then top with steamed milk.
For more espresso drink recipes, browse our recipe collection. If you are still setting up your home espresso station, start with our getting started guide.