Cortado means “cut” in Spanish. That’s because this espresso-based drink is “cut” with steamed milk.
This is not your usual espresso, latte, cappuccino, or macchiato. This is a cortado, and you don’t need to visit a barista to enjoy the pleasure of this coffee delicacy.
This guide will help you create a café-quality cortado right in your kitchen. Read on to find out more about this beloved espresso drink known for its balanced blend of espresso and steamed milk.
How to Make A Cortado in 4 Simple Steps
Don't let the fancy name of a cortado coffee fool you into thinking how to make a cortado isn't easy. We're here to help you uncover the simplicity and elegance of making a cortado so you can craft the perfect cortado coffee at home.
The best cortado does require that you have a couple of appliances, but it’s not difficult to make.
Tools & Ingredients:
- Espresso machine — A delicious cortado coffee starts with making a proper espresso.
- Coffee grinder — A coffee grinder is the only way to ensure a fine and consistent enough grind, which needs to be fine, like powdered sugar.
- Milk steamer or frother — Baristas steam the milk before adding it to the espresso. You can use either a steamer (preferred) or a frother.
- Small mug or Gibraltar glass — A short crystal glass called a Gibraltar is typically used to show off the smooth color and texture of this delicious brew.
- Espresso coffee beans — We recommend starting with our Ha Noi Blend for a potent, earthy, and rich taste, perfect for espresso-based drinks.
- Fresh whole milk or your choice of milk alternative — Baristas prefer whole milk for its sweetness and body. For a dairy-free alternative, try oat milk.
Step-By-Step Instructions:
Once you have your tools and ingredients assembled, you're ready to make cortado coffee. It's not complicated, but some practice may be required to get it just right.
1. Grind the Coffee
Your coffee needs to be ground fine to make espresso — almost like powdered sugar — so use a fine setting on your grinder.
Cafely’s Ha Noi coffee beans are perfect for a strong and potent espresso base.
2. Pull a Double Shot of Espresso
Load your espresso machine with the freshly ground coffee and pull a double shot. That produces about 2 ounces of espresso.
3. Steam the Milk
The perfect cortado blends equal amounts of espresso and milk, with 4 ounces being the ideal size for the final product.
While your espresso brews, steam approximately 2 ounces of milk. Aim for steamed milk with little to no foam, which is traditional for a cortado. Use a milk steamer to warm the milk until it reaches between 130 and 150°F (54–65ºC).
4. Combine & Serve
Slowly pour the steamed milk onto the top of the espresso. Aim for a 1:1 ratio of espresso to milk for the perfect cortado balance.
That’s it! Your cortado is now ready to sip.
5 Must-Try Cortado Variations
The recipe for making cortados is pretty straightforward, but there are a few variations you can try for more unique or nuanced flavors:
1. Iced Cortado
For a refreshing twist, chill the espresso and milk before combining, then serve over ice.
2. Cortadito
This is described as a Cuban variation, as it’s sweetened with either condensed milk or a bit of sugar.
3. Flavored Cortado
Add a dash of vanilla or caramel syrup to the milk before steaming for a sweet touch.
4. Vegan Cortado
Use oat milk or almond milk, dairy-free alternatives that steam well and can be used in place of regular milk. They also allow you to still taste the strength of the espresso without getting “drowned” in milk.
5. Instant Coffee Cortado
You can try making a cortado with instant coffee but don’t follow the package directions.
Instead, add just a little bit of water to recreate the concentration and texture of espresso. Then, add steamed milk using the 1:1 ratio (2 ounces of coffee with 2 ounces of milk).
This won’t be the ideal cortado coffee, but it will give you a backup if you don’t have an espresso machine.
History of Cortado Coffee
It’s believed that the Cortado originated in the Basque region of Spain. It’s also called "Café con Leche Pequeño,” which means "small coffee with milk." But the true name means cut in Spanish, referring to the fact the coffee is “cut” or diluted with milk.
The equal portions of espresso and steamed milk have given rise to some variations. Some coffee drinkers make it with more espresso or less milk, for instance. There are even regional variations in the ratios of coffee to milk. The other big difference is that the milk in a true Cortato is steamed, not frothy like in other coffee drinks.
FAQs: Cortado Coffee
1. What makes a cortado different from a latte?
A cortado uses less milk and has no foam, offering a stronger espresso flavor compared to a latte. Cortado lovers describe how the milk cuts the bitterness of the espresso while still allowing the flavors to shine.
2. Can I make a cortado without an espresso machine?
Yes, you can use a stovetop Moka pot to brew a strong coffee that can substitute for espresso in a pinch. The Moka pot uses heat and pressure to brew a dark, rich coffee similar to espresso, and you can even develop a light crema with a moka pot if you brew it just right. A Moka pot is easy to use and makes coffee as fast as you can boil water. You can also try making cortado with instant coffee, using a small amount of water instead of following the package directions. However, this won't give you an authentic cortado experience.
3. How important is the coffee bean type for making a cortado?
The coffee bean is crucial as it defines the flavor profile of the drink. A coffee bean that’s used to make espresso is the best choice for cortado coffee. The Cafely Ha Noi blend is recommended for its robust and earthy notes that complement the smoothness of the milk.
4. What is the ideal milk-to-coffee ratio for a cortado?
A cortado typically has a 1:1 ratio of espresso to steamed milk, providing a balanced taste without overpowering the espresso. Most cortado coffee portions are made with a double shot of espresso — which produces about 2 ounces of coffee — and 2 ounces of steamed milk.
5. What kind of milk should I use for a cortado?
Whole milk is the traditional choice for a cortado due to its creamy texture. Non-dairy alternatives like oat milk or almond milk both steam well, making them a good substitute. They also provide a different flavor. Some people use sweetened condensed milk for an even sweeter taste, making a drink sometimes referred to as a “cortadito.”
6. How do I steam the milk for a cortado?
Steamed milk with no foam is traditional for a cortado. To achieve this result, use a steam wand on an espresso machine to heat the milk until it’s hot and has a velvety texture without much foam. You can also microwave the milk or warm it on the stove until it's between 130 and 150°F. Some people use a frother, but steaming and frothing are two different things. Steaming heats the milk, while frothing aerates the milk.
7. Can I add flavors to a cortado?
While a traditional cortado is plain, you can add a touch of flavored syrup like vanilla or caramel to the milk before steaming if you prefer a flavored drink. Other ways to sweeten a cortado is by adding sugar, or using sweetened condensed milk in place of whole milk.
8. Is a cortado served hot or cold?
A cortado is typically served hot, but you can also make an iced cortado by pouring the espresso over ice and adding cold milk.
9. What size cup should I use for a cortado?
A cortado is usually served in a small 4-6 ounce glass or small porcelain espresso cup to maintain the proper ratio and concentration of flavors. Some coffee shops call a cortado a “Gibraltar” after the type of glass cup it’s served in—a short crystal glass typically used as a shot glass that is also used for cortado coffee.
10. How do I know when the cortado is ready to drink?
The cortado is ready to drink once the espresso and steamed milk are combined in equal parts, resulting in a smooth and balanced beverage. Serve immediately for the best experience.
