A cortado is a coffee drink built on balance. It combines espresso with a small amount of warm milk, reducing acidity without masking the coffee’s flavor. Unlike milk-heavy drinks, a cortado keeps the espresso front and center, making technique more important than volume.
This guide on how to make cortado coffee explains the process clearly and practically. It covers what a cortado is, the equipment you need, and a detailed step-by-step method you can follow at home. The focus is on technique and proportion, so the result tastes balanced rather than diluted.
What is cortado coffee
Cortado coffee is an espresso-based drink made with equal parts espresso and warm milk. The milk is lightly steamed to reduce the sharpness of the espresso, but it is not heavily textured or foamy. This creates a smooth, balanced drink where neither the coffee nor the milk dominates.
The name cortado comes from the Spanish word cortar, meaning “to cut.” In this context, the milk cuts the intensity and acidity of the espresso without covering its flavor. A traditional cortado is served in a small glass or cup and is meant to be consumed shortly after preparation.
Unlike lattes or cappuccinos, a cortado has very little foam. The milk is heated and gently textured, but it remains relatively flat. This makes the drink ideal for those who enjoy the taste of espresso but prefer a softer, less acidic finish.
Cortados are common in Spain and parts of Latin America, and they are often enjoyed as a quick, focused coffee rather than a long, milk-forward beverage.
Equipment and ingredients for making cortado
Making a proper cortado does not require a long list of tools, but each piece of equipment plays an important role. Because the drink is small and balanced, small errors in extraction or milk temperature are easy to notice.
Equipment
An espresso machine is the most reliable way to make a cortado. It provides the pressure and temperature stability needed for a balanced espresso shot. Manual, semi-automatic, and fully automatic machines can all work if they produce consistent espresso.
A coffee grinder is essential if you are using whole beans. A burr grinder is strongly preferred, as it produces even grind size and better extraction. Blade grinders tend to create uneven particles, which can lead to sour or bitter espresso.
A milk steaming pitcher is used to heat and lightly texture the milk. A small pitcher gives better control, which matters for a drink with equal parts espresso and milk.
A tamper is needed to compress the coffee grounds evenly in the portafilter. Even tamping helps ensure consistent water flow during extraction.
A small glass or cup is traditionally used for serving a cortado. Clear glasses are common because they show the equal layers of espresso and milk.
Ingredients
Fresh coffee beans are the foundation of a good cortado. Medium to medium-dark roasts are commonly used, as they offer balance and body without excessive bitterness. Very dark roasts can overpower the milk, while very light roasts may taste too sharp.
Milk should be whole milk for the most traditional result. Whole milk provides natural sweetness and body. Lower-fat milk can be used, but it produces a thinner texture and less balance.
Clean, filtered water is important for espresso extraction. Poor water quality affects both taste and machine performance.
With the right equipment and ingredients prepared, the next step is focusing on technique, which is where a cortado is truly defined.
Step-by-step guide on making cortado
Making a cortado is less about speed and more about control. Because the drink uses equal parts espresso and milk, every step matters. Small mistakes that might be hidden in a latte will be obvious in a cortado. The goal is balance, not volume.
Step 1: Dial in the espresso
Start with fresh coffee beans and grind them just before brewing. A fine espresso grind is required, but it should not be powdery. If the grind is too fine, extraction will be slow and bitter. If it is too coarse, the shot will run fast and taste sour.
Use a standard espresso dose, usually around 18 to 20 grams of coffee in the portafilter. Distribute the grounds evenly and tamp firmly with consistent pressure. Uneven tamping can cause channeling, which leads to weak and unbalanced espresso.
Pull a single or double espresso shot depending on your preference, but keep the final liquid amount modest. A typical cortado uses about 25 to 30 milliliters of espresso. The extraction should take roughly 25 to 30 seconds. The finished shot should taste strong but smooth, without harsh bitterness.
Step 2: Choose the correct milk amount
A cortado uses a one-to-one ratio of espresso to milk. Measure the milk carefully rather than guessing. Too much milk turns the drink into a small latte, while too little milk leaves the espresso overly sharp.
Pour only the amount of milk you need into the steaming pitcher. For one cortado, this is usually the same volume as the espresso shot. Using less milk gives you better temperature control and prevents waste.
Step 3: Steam the milk gently
Milk texture is one of the most important differences between a cortado and other milk-based drinks. The milk should be warm and lightly textured, not frothy.
Place the steam wand just below the surface of the milk and introduce a small amount of air at the start. You should hear a soft hissing sound, not loud bubbling. After a few seconds, lower the wand slightly to stop adding air and focus on heating the milk evenly.
The target temperature is warm but not hot, usually around 55 to 60 degrees Celsius. Overheating the milk removes natural sweetness and creates a flat taste. The finished milk should look smooth and glossy, with little to no visible foam.
Step 4: Combine espresso and milk
Once both components are ready, pour the warm milk directly into the espresso. Pour slowly and steadily to keep the mixture even. There should be no thick foam layer on top. Instead, the milk and espresso should integrate into a unified texture.
A traditional cortado does not require latte art. The surface should appear flat, with a slight sheen. The goal is harmony rather than presentation.
Step 5: Taste and adjust
Taste the cortado while it is still warm. The espresso should remain clearly present, with the milk softening acidity and rounding out sharp edges. If the drink tastes too strong, slightly increase milk temperature next time rather than adding more milk. If it tastes flat, adjust grind size or espresso dose.
Learning how to make cortado consistently takes practice. Focus on repeatable measurements, controlled milk texture, and balanced extraction. Over time, small refinements lead to a smoother and more reliable result.
Cortado vs. other types of coffee
Cortado coffee is often compared to other espresso-and-milk drinks because the ingredients are similar. The main differences come down to milk quantity, texture, and how much the espresso flavor is allowed to stand out. Understanding these comparisons helps clarify what makes a cortado distinct.
Cortado vs. latte
A latte contains much more milk than a cortado and usually includes a layer of foam on top. The milk softens the espresso significantly, making the drink creamier and less intense. A cortado uses equal parts espresso and milk, so the coffee flavor remains strong and central rather than diluted.
Cortado vs. cappuccino
Cappuccinos are built around contrast, with equal parts espresso, steamed milk, and thick foam. The foam adds texture and insulation, changing how the coffee is experienced. A cortado has little to no foam and focuses on smooth integration rather than layered texture.
Cortado vs. flat white
Flat whites are closer to cortados than lattes or cappuccinos, but they still use more milk. A flat white emphasizes microfoam and creaminess, while a cortado keeps milk minimal and lightly heated. The cortado tastes more direct and espresso-forward.
Cortado vs. macchiato
A traditional espresso macchiato uses only a small amount of milk foam to mark the espresso. The drink remains sharp and intense. A cortado includes enough milk to reduce acidity and bitterness, creating balance rather than just a slight softening.
Cortado vs. Gibraltar
The Gibraltar is often considered the same drink as a cortado, especially in the United States. Both use equal parts espresso and milk and are served in small glasses. Differences are usually regional or stylistic rather than structural.
These comparisons show that a cortado sits between straight espresso and milk-heavy drinks, offering balance without losing clarity.
Cortado vs. other types of coffee
Cortado coffee is often compared to other espresso-and-milk drinks because the ingredients are similar. The main differences come down to milk quantity, texture, and how much the espresso flavor is allowed to stand out. Understanding these comparisons helps clarify what makes a cortado distinct.
Cortado vs. latte
A latte contains much more milk than a cortado and usually includes a layer of foam on top. The milk softens the espresso significantly, making the drink creamier and less intense. A cortado uses equal parts espresso and milk, so the coffee flavor remains strong and central rather than diluted.
Cortado vs. cappuccino
Cappuccinos are built around contrast, with equal parts espresso, steamed milk, and thick foam. The foam adds texture and insulation, changing how the coffee is experienced. A cortado has little to no foam and focuses on smooth integration rather than layered texture.
Cortado vs. flat white
Flat whites are closer to cortados than lattes or cappuccinos, but they still use more milk. A flat white emphasizes microfoam and creaminess, while a cortado keeps milk minimal and lightly heated. The cortado tastes more direct and espresso-forward.
Cortado vs. macchiato
A traditional espresso macchiato uses only a small amount of milk foam to mark the espresso. The drink remains sharp and intense. A cortado includes enough milk to reduce acidity and bitterness, creating balance rather than just a slight softening.
Cortado vs. Gibraltar
The Gibraltar is often considered the same drink as a cortado, especially in the United States. Both use equal parts espresso and milk and are served in small glasses. Differences are usually regional or stylistic rather than structural.
These comparisons show that a cortado sits between straight espresso and milk-heavy drinks, offering balance without losing clarity.
A simple drink that rewards precision
Making a cortado is less about complexity and more about control. With just espresso and lightly heated milk, every detail matters—from grind size and extraction to milk temperature and ratio. When done well, the result is a balanced coffee that smooths espresso’s sharp edges without covering its character.
If you enjoy espresso but want something gentler than a straight shot, a cortado is a practical choice to make at home. Once you understand the proportions and technique, it becomes a repeatable drink that highlights the quality of your coffee rather than hiding it behind milk.
