How to Make Cortado at Home: Recipe & Ratios

The cortado represents espresso perfection in its most balanced form—a Spanish-origin beverage that combines equal parts intense espresso and silky steamed milk. Unlike milk-heavy drinks that mask the coffee, the cortado's 1:1 ratio preserves espresso's bold character while adding just enough milk to soften the acidity and create a harmonious, sip-worthy experience.

Core Definition: What Is a Cortado?

A cortado is defined as an espresso-based beverage consisting of equal parts espresso and steamed milk, originating from Spain's Basque region. The name "cortado" derives from the Spanish verb "cortar" meaning "to cut"—referring to how the milk "cuts" through the espresso's intensity, reducing acidity and bitterness while preserving the coffee's essential character.

The cortado differs from other espresso drinks by its complete absence of foam. Unlike the cappuccino's thick foam cap or the latte's thin microfoam layer, the cortado consists solely of espresso and steamed milk integrated into a uniform, silky liquid. This composition makes the cortado a type of "flat" milk drink—similar in concept to the flat white, though the cortado predates the flat white by decades and uses a more concentrated ratio.

Traditional cortado preparation follows strict parameters: the cortado is served in a 4-5 ounce Gibraltar glass (a short, wide tumbler), contains exactly 2 ounces of espresso and 2 ounces of steamed milk, and maintains a temperature of approximately 140-150°F. The cortado is traditionally consumed without sugar, as the milk's natural sweetness balances the espresso's intensity.

Cortado vs Flat White vs Latte: Comparison Table

The cortado, flat white, and latte represent three approaches to combining espresso with milk, each differing in ratio, foam amount, and serving size. Understanding these distinctions ensures you craft each beverage correctly and select the right drink for your preferences.

Step-by-Step Cortado Recipe

Step 1: Extract Double Espresso

Grind 18-20 grams of freshly roasted espresso beans to a fine consistency comparable to table salt. Distribute the grounds evenly in your portafilter basket and tamp with approximately 30 pounds of pressure using a flat, level tamper. The tamp should be even to prevent channeling during extraction.

Lock the portafilter into your espresso machine group head and initiate extraction immediately. Target a double shot yield of 36-40 grams of liquid espresso extracted over 25-30 seconds. The espresso should display rich, caramel-colored crema and flow in a steady, mouse-tail stream. Pour the extracted espresso into a preheated 4-5 oz Gibraltar glass.

Step 2: Steam Milk Without Foam

Pour 2 ounces (approximately 60ml) of cold whole milk into a stainless steel milk pitcher. The small quantity of milk steams quickly, so work efficiently. Position the steam wand tip approximately 1/4 inch below the milk surface at a slight angle.

Unlike cappuccino preparation, the cortado requires minimal air incorporation. Open the steam valve and immediately submerge the wand tip completely below the surface—do not stretch the milk with air injection. The goal is to heat and texture the milk without creating foam. Create a whirlpool vortex by angling the pitcher to integrate any microbubbles that form.

Steam until the pitcher reaches 140-150°F (60-65°C)—slightly cooler than cappuccino milk temperature. The cortado's lower temperature preserves more milk sweetness and prevents scalding. Remove the wand, tap the pitcher once to settle the milk, and swirl to achieve a glossy, paint-like consistency with minimal foam.

Step 3: Combine Espresso and Milk

Hold the milk pitcher approximately 2-3 inches above the espresso glass and pour the steamed milk directly into the center of the espresso. Pour slowly and steadily to allow the milk to integrate with the espresso rather than layering on top. The cortado should display a uniform, light tan color throughout with no visible foam separation.

The finished cortado consists of exactly 2 ounces of espresso and 2 ounces of steamed milk, filling the 4-5 oz glass nearly to the brim. The surface should be flat and glossy, not domed with foam. Serve immediately while hot.

The 1:1 Ratio: Why Cortado Balance Matters

The 1:1 espresso-to-milk ratio is the defining characteristic that separates cortado from all other milk-based espresso drinks. This equal proportion creates a beverage where neither component dominates—the espresso provides bold coffee flavor and caffeine, while the milk contributes sweetness and body without dilution.

The cortado's 1:1 ratio preserves approximately 50% of the drinking experience as pure espresso character. This makes the cortado the preferred choice for coffee enthusiasts who want to taste their beans' origin characteristics while enjoying the textural enhancement that milk provides. The ratio also means cortado contains more caffeine per ounce than lattes or cappuccinos.

Milk Selection and Temperature for Cortado

Whole milk is traditionally used for cortado preparation due to its optimal fat and protein content for steaming. The fat in whole milk creates a rich, creamy mouthfeel that complements the espresso's intensity, while the proteins enable stable microtexture without excessive foam.

Alternative Milk Options

The cortado's serving temperature of 140-150°F is slightly lower than the 150-155°F typical for cappuccinos and lattes. This lower temperature preserves more of the milk's natural lactose sweetness and prevents the protein denaturation that can create a "cooked" milk flavor. The cortado is meant to be consumed quickly while hot, so the lower temperature also makes the drink immediately palatable.

Common Cortado Mistakes to Avoid

Cortado Equipment Requirements

Making authentic cortado at home requires specific equipment beyond a basic espresso machine. While the drink itself is simple, proper tools ensure consistent results.

Continue Your Coffee Journey

Final Thoughts

The cortado represents espresso culture at its most refined—a drink that respects the coffee while acknowledging the enhancement that milk provides. The 1:1 ratio isn't arbitrary; it's the result of generations of Spanish coffee tradition seeking the perfect balance between intensity and drinkability.

Mastering the cortado at home elevates your coffee repertoire beyond the common milk-heavy drinks. By focusing on proper technique—double espresso extraction, foam-free milk steaming, and precise measurement—you'll create cortados that rival specialty cafés. The cortado's small size also makes it an economical choice for home baristas, requiring less milk per drink than lattes or cappuccinos.

Whether enjoyed as a morning ritual or an afternoon pick-me-up, the cortado delivers maximum espresso character in a perfectly balanced, sippable format. Its simplicity is its strength—when you have only two ingredients, each must be executed flawlessly.