A good Latte was really the first reason my wife and I wanted to make the leap into espresso in our home. While we love drinking it black it is also a nice change to...
If you walk into a specialty coffee shop today, the menu can be overwhelming. Cappuccinos, lattes, flat whites, macchiatos, it is easy to get lost in the ratios. But for me, there is one drink that stands above the rest when it comes to the perfect balance of milk and espresso: the Cortado.
While a latte is mostly milk with a hint of coffee, and a macchiato is mostly espresso with a stain of milk, the cortado sits perfectly in the middle. It is the ultimate test of a barista and the best way to enjoy your morning beans.
What is a Cortado?
The cortado is simple: equal parts espresso and steamed milk. Usually, this means a double shot of espresso (about 2 oz) cut with roughly 2 oz of milk.
The magic lies in the texture. The milk isn't as frothy as a cappuccino, but it is steamed to have a silky microfoam that blends seamlessly with the crema. The result is a drink that is rich and sweet from the milk, but still packs the punch and flavor complexity of the espresso.
The Gear You Need
Because the cortado has nowhere to hide, your equipment matters. You need a machine that can pull a heavy, syrupy shot and a grinder that ensures consistency.
If you want to see exactly how I configure my entire station for the ultimate morning workflow, check out my Work From Home Guide to the Best Espresso Setup.
The Machine
I brew my cortados on the Gaggia Classic Pro E24. Its commercial-grade steam wand is powerful enough to create that "wet paint" milk texture that creates a velvety mouthfeel. Plus, the 58mm portafilter ensures a proper extraction.
Check out the Gaggia Classic Pro
The Grinder
For the espresso base, I rely on the TIMEMORE Sculptor 064S. Its flat burrs highlight the clarity and sweetness of the beans, which is essential when you are mixing them with milk. If your grind is off, the cortado will taste muddy or sour.
See the Timemore Sculptor 064S
The Pitcher
Since you are steaming a smaller amount of milk for a cortado, control is everything. You need a dedicated Milk Frothing Pitcher that allows you to create a vortex and pour with precision.
The FINAL SHOT
If you are tired of drinking a cup of hot milk with a vague coffee flavor, switch to the cortado. It respects the bean. Speaking of beans, this drink shines with a chocolatey, medium-roast espresso. I get mine fresh from Trade Coffee.
Disclosure: This post contains affiliate links. If you buy something through them, I may earn a small commission, at no extra cost to you. It helps fuel the coffee, the testing, and the writing. Thanks for supporting the work.
