The Cortado Espresso
In this recipe you will learn how to brew your very own Cortado Espresso at home like a Pro Barista
Yield: 1
Equipment
- Espresso brewing device
- Milk frother or a whisk
- Glass
Materials
- 2 ounces Espresso
- 2 ounces Milk Whole milk works best
Instructions
- Extract the expresso and pour it into your mug.
- Warm your milk in a steel pitcher with steam from your espresso machine or in a glass jar in a microwave for 20 to 30 seconds until it is very hot but not boiling, watching it carefully. If you have a food thermometer, aim for between 115°F and 125°F.
- Using a milk frother, froth the milk only until you have a very light froth, about 10 seconds.
- Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed.
- Pour the milk into the espresso.
Video
Notes
The cortado is common in many Latin American countries, and although it can be found in North American cafés, it is less commonly ordered. The word cortado means “cut” in Spanish. The drink was given this name because it consists of a shot of espresso “cut” with equal parts warm milk. What sets this drink apart from other drinks made with espresso and milk is that the milk is typically not texturized. Italians tend to texturize their milk, resulting in more foam on top, whereas Spanish coffee drinks are made with steamed milk that is not texturized, so you won’t see as many bubbles in your frothed milk.