Developed in heat of Spain, cortado coffee has the strength and depth of espresso perfectly balanced by rich creamy foamed milk. Making cafe cortado at home is easy and rewards you with one of the great coffee experiences. It’s strong, with less milk than flat whites and lattes, but so delicious you will use any excuse to make one.
What is a cafe cortado
The Spanish word “cortado” means “cut.” That describes the action of poured milk cutting through the espresso. It’s made with equal amounts of espresso and steamed milk, and it’s usually served in a small glass or cup. If you follow the Spanish tradition, you will add heaped spoons of sugar, but it’s not compulsory.
Cortados are often served with snacks like cookies or pastries. Enjoy your cortado any time of day – it’s sure to give you a delicious boost!
Cortado glass
No, I am not kidding, there is even a traditional cortado glass. typically a heavy-based glass with thick walls tapering to a heavy base. Cortado glasses (also called a Gibraltar glass) should be able to hold 4.25oz. of coffee and milk.
Why is that? Well, a traditional double shot of espresso is 2oz and to that is added the same amount of foamed milk. Leaving the final 1/4oz so you can safely add and stir in your sugar.
Best espresso beans for a cafe Cortado
When you want a traditional cortado experience, go for a dark roast, deep and intense espresso. These are often a blend of arabica and robusta coffee beans.
If that’s a bit full-on for you then I also recommend a lighter roast with less intensity but more sweetness, made with 100% arabica beans.
These are my current favorites for making cortado:
- Death Wish Coffee espresso roast. Seriously strong, with huge amounts of caffeine. These beans will surprise you with their great flavor. You can pick out caramels, cherries and chocolate bouncing off your tastebuds.
- Koffee Kult Dark Roast. These beans are seriously strong, but so smooth, with notes of caramel and cinnamon. Made with organic South American beans sourced from Columbia, Sumatra and Guatemala
- Lavazza Espresso Super Crema Beans. A medium-light roast with less intensity so you can get more of its flavor notes of brown sugar and hazelnut.
Making a Cortado coffee at home
Cortado coffee is made by adding a small amount of milk to espresso. Start by using your usual method to make an espresso.
Equipment
- Coffee maker / espresso machine
- Jug
- Blender/Steamer
- glass/mug
- spoon
Ingredients
- 2 shots espresso
- 2 oz milk
- 1-2 tsp sugar
Method
With an espresso machine, brew a double shot of espresso and pour it into a cortado glass. If you’re using a French press or an AeroPress, brew 18-20 grams of coffee (about 2 tablespoons).
While the espresso is brewing, it’s time to foam the milk. Heat 1/2 cup of milk in the microwave or a saucepan on the stove until it’s hot but not boiling. You will only need 2 ounces of milk, but it’s difficult to froth such a small amount.
Once the espresso has brewed, pour it into a small glass which holds 4.25 ounces of liquid.
Add equal amounts (2 ounces) of steamed milk and foam and stir through gently to combine.
Add any sugar or other sweetener you want to use.
Top Tips for Making a Cortado Coffee
Freshly grind your coffee beans just before you brew the espresso. This will ensure that your coffee is full of flavor.
When making a cortado with dairy milk, I prefer whole milk. This gives a creamier texture with a rich taste.
My favorite dairy-free milk is oat milk. it foams as well as whole cow’s milk and has a slightly sweet and creamy oaty taste.
The ratio of espresso to milk is 1:1, and the coffee is served in a small cup – a double shot of espresso coffee (2 ounces) with 2 ounces of steamed milk.
While the espresso is brewing steam the milk to a light frothy texture.
If you don’t have a steam wand or milk frother, heat cows milk in a microwave to 140-155°F (60-68°C). If you prefer non-dairy milk heat in a microwave to 140-145°F (60-63°C).
Once the milk reaches the correct temperature use a whisk or blender to create a light froth.
Pour the 2 shots of espresso into a small glass (it needs to hold 2 shots of espresso (about 2oz) and 2oz of steamed milk and froth, with just a little space to stir in any sugar or other sweetener.
You can even buy cortado glasses, which are thick-walled 4 1/4oz glasses. The thick glass helps keep the coffee warm so you can enjoy drinking it.
Cortado coffee is often mistaken for a Latte or a Flat white, but those are quite different. It is made with less milk than both Lattes and Flat whites. So, Cortado tastes stronger and less sweet than Flat white coffee and Lattes.
A Spanish Cortado has more in common with its first cousin the Italian Macchiato – they both use 2 shots of strong espresso, but a cortado has twice as much milk as a macchiato.
It’s a small drink that packs a punch of flavor and texture – do not expect a long creamy coffee!
Cortado Variations
It can be topped with a sprinkle of cinnamon or chocolate powder.
Cortado Accompaniments
Cortado coffee is often served with pastries, such as croissants or churros and hot chocolate.
Cortado coffee: Strong but civilised
Equipment
- 1 Coffee grinder
- 1 Espresso machine or coffee maker
- 1 Milk frother or blender/whisk
- 1 milk jug
- 1 glass or mug
- 1 spoon
Ingredients
- 2 shots espresso
- 2 oz milk
- 1-2 tsp sugar
Instructions
- With an espresso machine, brew a double shot of espresso and pour it into a cortado glass. If you're using a French press or an AeroPress, brew 18-20 grams of coffee (about 2 tablespoons).
- While the espresso is brewing, it's time to foam the milk. Heat 1/2 cup of milk in the microwave or a saucepan on the stove until it's hot but not boiling. You will only need 2 ounces of milk, but it's difficult to froth such a small amount.
- Once the espresso has brewed, pour it into a small glass which holds 4.25 ounces of liquid.
- Add equal amounts (2 ounces) of steamed milk and foam and stir through gently to combine.
- Addany sugar or other sweetener you want to use.
Notes
Top Tips for Making a Cortado Coffee
Freshly grind your coffee beans just before you brew the espresso. This will ensure that your coffee is full of flavor. When making a cafe cortado with dairy milk, I prefer whole milk. This gives a creamier texture with a rich taste. My favorite dairy-free milk is oat milk. it foams as well as whole cow’s milk and has a slightly sweet and creamy oaty taste. The ratio of espresso to milk is 1:1, and the coffee is served in a small cup – a double shot of espresso coffee (2 ounces) with 2 ounces of steamed milk. While the espresso is brewing steam the milk to a light frothy texture. If you don’t have a steam wand or milk frother, heat cows milk in a microwave to 140-155°F (60-68°C). If you prefer non-dairy milk heat in a microwave to 140-145°F (60-63°C). Once the milk reaches the correct temperature use a whisk or blender to create a light froth. Pour the 2 shots of espresso into a small glass (it needs to hold 2 shots of espresso (about 2oz) and 2oz of steamed milk and froth, with just a little space to stir in any sugar or other sweetener. You can even buy cortado glasses, which are thick-walled 4 1/4oz glasses. The thick glass helps keep the coffee warm so you can enjoy drinking it. Cortado coffee is often mistaken for a Latte or a Flat white, but those are quite different. It is made with less milk than both Lattes and Flat whites. So, cafe Cortado tastes stronger and less sweet than Flat white coffee and Lattes. A Spanish Cortado has more in common with its first cousin the Italian Macchiato – they both use 2 shots of strong espresso, but a cortado has twice as much milk as a macchiato. It’s a small drink that packs a punch of flavor and texture – do not expect a long creamy coffee!Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.
Hi, I’m Eric Loftuss, co-founder of Bean Thirst with my wife Sophie.
My Coffee journey started young. I used to help my mom with the weekly shopping trip and we always called in to a coffee wholesaler and retail outlet in our town.
I really started to learn about coffee when, while in college, I worked in a local coffee shop and trained as a barista. Even though I went on to qualify and work as a lawyer, I still get a kick out of brewing a cup of Joe.
Sophie and I are so glad to be part of your coffee journey. Find out more about us