A bold, espresso-forward milk drink with no foam — balanced, direct, and uncompromising.
A cortado is about clarity, not softness.
Equal parts espresso and milk, no texture tricks, no dilution.
What you’ll need
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1 shot Espresso (18g in → 36g out)
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30–40ml warm milk (whole milk recommended)
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Small glass or cup (90–120ml)
Classic ratio
1 : 1
Espresso → Milk
(No foam)
How to prepare
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Brew one classic espresso shot into a small glass.
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Heat milk gently to 55–60°C — warm, not hot.
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Do not introduce air while heating.
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Pour milk directly into the espresso.
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No foam layer should form on top.
Milk texture goal
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Foam: none
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Milk: smooth, liquid, integrated
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Mouthfeel: tight, direct, espresso-led
Flavor profile
Bold · Clean · Balanced
Strong espresso presence softened just enough by milk.
Barista tips
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Too milky? → reduce milk by 5–10ml
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Bitter cup? → espresso is over-extracted
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Flat taste? → espresso dose too low
👉 Recommended coffee:
Rock Creek — structured, intense, and ideal for short milk drinks.
