How to Make a Cortado
Spanish for 'cut' — a double espresso cut with an equal splash of warm, lightly-textured milk. Bold but smooth.
- Serves
- 1 (4.5 oz)
- Time
- 4 min
- Skill
- Medium
- Gear
- Espresso machine + steam wand
Ingredients
- 1 double espresso (36 g)
- 60 ml whole milk
- A 4.5 oz glass
Method
- 1
Pull a double espresso into a small glass.
- 2
Steam a small amount of milk with barely any foam — you want warm, silky milk, not a cap.
- 3
Pour the milk to fill, keeping a thin layer of texture on top.
Best results: The cortado is about balance, not milk. Equal parts espresso and milk keeps the coffee front and center.
Why it works
The cortado sits between a macchiato and a flat white: a 1:1 ratio of espresso to milk that 'cuts' the coffee's edge without burying it. Because the milk is barely textured and served warm rather than hot, you taste the espresso's origin character far more clearly than in a latte — it's the drink of choice when the beans are good enough to show off.
Frequently asked
What's the difference between a cortado and a flat white?
A cortado is equal parts espresso and lightly-steamed milk in a small 4–5 oz glass, so the coffee dominates. A flat white is larger with more microfoam-textured milk, so it's creamier and milder.
How is a cortado different from a macchiato?
A macchiato is espresso 'marked' with just a dollop of foam; a cortado adds a full equal measure of warm milk, making it smoother and a touch longer.
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.