Sep 14, 2024

Traditional Cortado Coffee Recipe

Ingredients:

1 shot of espresso (or 2 shots for a stronger cortado)
2 oz steamed milk (dairy or non-dairy such as almond, oat, or soy)

Equipment:

Espresso machine, AeroPress, or moka pot
Milk frother or steam wand
Small glass (traditionally 4.5 oz)

Step-by-Step Instructions:

1. Brew the Espresso:

Espresso Machine: Brew a shot or two of espresso using an espresso machine. If you prefer a stronger drink, you can use 2 shots.
AeroPress or Moka Pot: If you don’t have an espresso machine, you can brew a strong coffee concentrate using an AeroPress or moka pot to mimic the bold flavor of espresso.

2. Steam the Milk:

Using a Steam Wand or Frother: Steam 2 oz of milk to around 140°F (60°C). The key to a cortado is a small amount of steamed milk with minimal froth, so the milk should be creamy and smooth with only a slight layer of microfoam.
Alternative Method (without a frother): If you don’t have a frother or steam wand, heat the milk on the stove and whisk it vigorously to create a bit of froth. The goal is to have a velvety milk texture rather than a foamy one like in a cappuccino.

3. Combine Espresso and Milk:

In a small glass (traditionally a 4.5 oz glass like a Gibraltar glass), pour the freshly brewed espresso.
Slowly add the steamed milk, allowing the espresso to blend with the milk. The drink should have an equal ratio of espresso to milk (1:1), so the espresso’s bold flavor shines through with the milk softening its acidity.

4. Serve and Enjoy:

Serve immediately. The cortado is traditionally enjoyed without any sweeteners or syrups, but you can adjust it to your taste by adding sugar or a flavored syrup.
The cortado is typically served in a smaller glass than a latte or cappuccino, making it a quick but satisfying drink that highlights the balance of espresso and milk.

History of the Cortado:

The Cortado originated in Spain, particularly in the regions of the Basque Country and Galicia, and its name comes from the Spanish verb cortar, meaning "to cut." The term refers to how the espresso is "cut" with a small amount of steamed milk, reducing its acidity while preserving its rich, intense flavor. This balance is what makes the cortado distinct from other milk-based espresso drinks like the cappuccino or latte, which typically have more milk and foam.

The cortado has a 1:1 ratio of espresso to milk, providing a bold coffee flavor softened by the milk’s creaminess without overwhelming the coffee’s strength. Unlike drinks like the macchiato, which has a small amount of foam, or the cappuccino, which emphasizes milk froth, the cortado uses only steamed milk with minimal froth, resulting in a smooth and velvety texture.

Spread of the Cortado Worldwide:

Though traditionally served in Spain, the cortado has gained popularity globally, particularly in the specialty coffee scenes of the U.S., Europe, and Latin America. The cortado is also similar to drinks in other countries:

In Portugal, the cortado is known as a “Garoto,” which also means “cut” and is made with espresso and milk.
In Cuba, there is the “Cortadito,” a sweetened version of the cortado with added sugar or condensed milk.

The cortado is particularly favored by those who find the standard espresso too intense but do not want a drink as diluted as a latte. It’s perfect for coffee drinkers who want a short, strong drink with a smooth finish, usually served without sweeteners or flavorings, allowing the espresso’s flavor profile to stand out.

Enjoy Your Cortado:

A cortado is the perfect drink for when you want something more balanced than an espresso but not as milk-heavy as a latte. Its simplicity, smoothness, and bold flavor make it a popular choice for coffee aficionados and those looking for a quick pick-me-up without the extra sweetness.