Best Espresso With Milk, Why The Cortado Is My Favorite

When you walk into a coffee shop and look at the menu, the options for espresso with milk can feel endless. You’ve got lattes, cappuccinos, flat whites, macchiatos, and whatever seasonal sugary invention is currently trending. For years, I defaulted to a latte simply because it was the safe bet. Though thanks to the 90's movie "You've Got Mail", it was the Caramel Macchiato that got me started.

But here is the problem: most of those drinks are just giant cups of hot milk with a vague whisper of coffee flavor hidden somewhere in the background. If I’m going through the effort of dialing in a shot of espresso, I actually want to taste it.

That is why the Cortado has recently become my favorite way to drink espresso with milk. It is the perfect balance, and if you have the right setup at home, it is incredibly satisfying to make.

What is a Cortado?

The Cortado is simple: it is roughly a 1:1 ratio of espresso to steamed milk. That usually means a double shot of espresso (about 2 ounces) cut with an equal amount of steamed milk.

Unlike a cappuccino, there is no thick layer of airy foam. Unlike a latte, the milk doesn’t drown out the nuances of the beans. The milk is there to cut the acidity and add texture, but the espresso remains at the center of the drink. It’s small, potent, and smooth.

The Gear You Need to Make It at Home

Because the Cortado hides nothing, your espresso game needs to be solid. You can’t mask a bad shot with 10 ounces of milk and vanilla syrup. This brings me to the two pieces of gear that have transformed my home espresso routine.

The Machine: Gaggia Classic Pro E24

To make a proper Cortado, you need two things: real pressure for the espresso and a steam wand capable of creating microfoam (that silky, wet-paint texture). Pod machines just can’t do this.

I use and recommend the Gaggia Classic Pro E24. It is widely considered the best entry-level "prosumer" machine for a reason. It uses a commercial-style 58mm portafilter and a commercial steam wand, which gives you full control over your milk texture.

With the Gaggia, I can steam milk that is silky enough to pour latte art, but dense enough to blend perfectly with the espresso for that signature Cortado mouthfeel.

Check out the Gaggia Classic Pro on Amazon

The Grinder: TIMEMORE Sculptor 064S

I cannot stress this enough: your grinder is more important than your machine. If you can’t grind fine and consistent enough, your espresso will taste sour or bitter, and no amount of milk will fix it.

I’ve been using the TIMEMORE Sculptor 064S. This is a flat burr grinder that is specifically designed for espresso (though it handles other methods well, too). The consistency of the grind allows me to pull thick, syrupy shots that stand up perfectly to the milk in a Cortado.

Plus, the variable RPM allows you to tweak how the beans are ground, which appeals to the coffee nerd in me, even if I try to keep things simple most mornings.

See the TIMEMORE Sculptor 064S on Amazon

The Beans Matter

Finally, because a Cortado is equal parts coffee and milk, the quality of the beans is non-negotiable. I stopped buying grocery store espresso roasts years ago because they were always stale and oily.

I get my espresso beans from Trade Coffee. They partner with the best roasters in the country and ship the beans to me right after they are roasted. Whether I want a classic chocolatey espresso blend or something a bit fruitier, Trade matches me with the perfect bag.

Final SHOT

If you love the comfort of espresso with milk but are tired of drinking a cup that tastes mostly like warm dairy, give the Cortado a shot. It requires a bit more precision, but with a solid machine like the Gaggia and a capable grinder like the Timemore, it is easily the best coffee experience you can have in your own kitchen.

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