First the short answer

A cortado is a small Spanish coffee drink made with espresso and a roughly equal amount of warm, lightly steamed milk. Start with a 1:1 ratio and add very little air, so the milk remains smooth and doesn't form a thick layer of foam. The milk mellows the espresso, while the coffee flavor remains clearly recognizable.

I make a cortado when I want to taste the full flavor of espresso, with just enough milk to make the drink softer and rounder. Due to its small volume, you quickly notice if the espresso is brewed well and if you're using too much milk.

Below, I'll show you how to choose the ratio, prepare the milk, and prevent your cortado from turning into a small cappuccino.

Cortado van espresso en warme melk in een klein glas naast een espressomachine en melkkan

The ratio as a starting point

The ratio determines how much room the espresso takes up in the drink. Start with a simple recipe that you can then adjust to your taste and cup size.

What is a cortado and what is the correct ratio?

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Work in a fixed order

A good cortado doesn't require a complicated recipe. However, it helps to consciously measure espresso and milk, so you can recreate the same taste later.

How to make a cortado at home in four steps?

  1. Make an espresso in a small, preheated glass or cup. Use fresh coffee beans and grind them just before making the espresso.
  2. Measure how much espresso has poured into the glass. This is your starting point for the milk.
  3. Heat cold milk with the steam wand. Briefly add air at the beginning, then let the milk swirl in the milk pitcher. The milk should become smooth and slightly shiny, without a thick layer of dry foam.
  4. Pour approximately the same amount of milk as espresso into the glass. Taste first without sugar or syrup. This way, you'll notice if the espresso remains recognizable and if the amount of milk suits your taste.
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Little air, but a smooth texture

The milk in a cortado should be thinner and more liquid than cappuccino milk. A small amount of fine microfoam is acceptable, as long as the drink primarily consists of warm liquid milk.

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How should the milk in a cortado be?

Microfoam means that very small air bubbles are evenly distributed throughout the milk. For a cortado, you add less air than for a cappuccino. Keep the tip of the steam wand near the surface until the milk warms up, and then mostly swirl the milk until it is hot. Tap out large bubbles from the jug and gently swirl the milk before pouring.

Whole cow's milk easily provides a creamy mouthfeel. Plant-based barista milk can also be used, but it reacts differently to heat and air. While practicing, work with the same type of milk, the same amount, and the same milk jug on your own espresso machine. This way, you will better see which movement or temperature changes your result.

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Same ingredients, different structure

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What's the difference between a cortado, cappuccino, and flat white?

A cortado is small and contains roughly equal parts espresso and warm milk, which allows the coffee flavor to remain prominent. A cappuccino is served in a larger cup and contains more frothed milk, making the drink feel lighter. A flat white is usually made with a double espresso and more finely steamed milk, but has less foam than a classic cappuccino.

An espresso macchiato is even more compact: the espresso receives only a small amount of milk or milk foam. At home, therefore, pay attention to the amount of espresso, cup size, amount of milk, and foam structure. This way, you can make the differences in your daily coffee routine palpable rather than just visible.

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First test where the problem starts

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Why does my cortado taste too milky, sour, or bitter?

If your cortado tastes primarily of warm milk, then the amount of milk is probably too much for the espresso or the glass is too large. If the drink tastes sharp, sour, or watery, then also taste a separate espresso. Water that runs too quickly through the ground coffee can result in a thin and sour taste. A very slow flow can produce heavy, bitter, or dry flavors.

After each milk preparation, immediately clean the steam wand with a damp cloth and briefly blow steam through it. Dried milk residues can clog the openings. A clean machine, a consistent espresso ratio, and always the same amount of milk make it easier to precisely taste what is changing.

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Frequently asked questions about making a cortado

How much milk do you use for a cortado?

As a starting point, use roughly equal amounts of milk and espresso. So, for 30 to 40 grams of espresso, add about 30 to 40 milliliters of warm milk.

Do you make a cortado with a single or double espresso?

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Can you make a cortado with oat milk?

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Should there be milk foam on a cortado?

A cortado does not have a thick layer of foam. A thin layer of fine microfoam is possible, but the drink primarily consists of espresso and warm, smooth milk.

Can you add syrup to a cortado?

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How to make a cortado at home that still tastes like espresso

A good cortado remains a small espresso drink. Start with roughly equal parts espresso and warm milk, add little air, and taste to ensure the coffee flavor remains discernible. If the taste changes, first check the espresso, then the milk quantity and milk texture.

If you're struggling with grinding, extraction time, milk technique, or the creation of coffee drinks, De Barista Shop can help you choose the right path: an online module, a suitable tool, or personalized guidance on your own espresso machine. This way, De Barista Shop helps you make better coffee.

Do you want to practice espresso extraction, milk frothing, and the correct layering of coffee drinks on your own espresso machine? During a private workshop, Geert-Jan will assess your equipment, coffee beans, milk, and daily routine.

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Pour in warm, smooth milk

A cortado doesn't have a thick layer of foam. Steam and pour fine microfoam with professional milk pitchers.

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☕ What is a Cortado and how do you make one at home?

A cortado seems simple: espresso and warm milk in a small glass. Yet, the taste changes quickly if you use too much milk, froth the milk too airy, or start with an espresso that is sour, bitter, or watery.

During barista workshops, I often see home baristas preparing the milk as if they were making a cappuccino. This creates a thick foam layer and diminishes the compact character of the cortado.

In this blog, I explain what ratio is a good starting point, how to keep the milk smooth, and how to make a cortado at home where the espresso remains recognizable.

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