A bold, espresso-forward milk drink with no foam. A cortado is about clarity, not softness: equal parts espresso and warm milk, with nothing to dilute the coffee.
What you'll need
- 1 shot of espresso (18 g coffee in, 36 g espresso out). See our classic espresso guide.
- 1–1⅓ fl oz (30–40 ml) warm milk; whole milk recommended
- A small glass or cup, 3–4 fl oz (90–120 ml)
Classic ratio
1 : 1: espresso to milk, with no foam.
How to prepare
- Brew one espresso shot into a small glass.
- Warm the milk gently to 130–140°F (55–60°C): warm, not hot.
- Don't introduce air while heating.
- Pour the milk directly into the espresso.
- No foam layer should form on top.
Milk texture goal
- Foam: none
- Milk: smooth, liquid, fully integrated
- Mouthfeel: tight, direct, espresso-led
Flavor profile
Bold, clean and balanced: a strong espresso presence softened just enough by milk.
Barista tips
- Too milky? Reduce the milk by about ¼ fl oz (5–10 ml).
- Bitter cup? The espresso is likely over-extracted; grind slightly coarser.
- Flat taste? The espresso dose may be too low.
Recommended coffee
Rock Creek: a medium roast with toffee, dark chocolate and bright citrus that stays distinct in a short milk drink.
