40 mlMilksteamed; steam at least 100 ml in the jug
Method
1
Steam the milk to 55 to 60 °C with only a second or two of air, so it is glossy with almost no foam.
2
Pull a double espresso, 36 g in 25 to 30 seconds, into a small glass of about 120 ml.
Shot0:28
3
Pour in about 40 ml of the milk, roughly equal to the espresso.
4
Serve it at once.
1 cup
Tips
Steam at least 100 ml in the jug so the wand can work, then pour only about 40 ml.
Keep the milk cooler than for a latte; at 55 to 60 °C it tastes sweeter against the espresso.
About this drink
Cortado comes from the Spanish cortar, to cut: an espresso cut with a roughly equal amount of warm milk. In Spain it is a small, everyday bar coffee, and the milk is steamed with little or no foam, so it softens the espresso’s acidity without hiding the coffee.
