How to Make a Cortado at Home
A cortado is espresso "cut" with a small amount of warm milk — equal parts, no foam, in a small glass. It's stronger than a latte, less milky than a cappuccino, and lets the espresso flavor shine while softening its acidity. Here's how to make it properly at home.
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Espresso Machine
A quality espresso machine gives you the double shot base a cortado needs. Look for one with a steam wand to warm the milk without creating foam.
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What is a cortado?
The word "cortado" comes from the Spanish cortar — "to cut." It originated in Spain and Latin America as a way to take the edge off straight espresso. The milk doesn't add texture or foam; it simply cuts the acidity and bitterness, leaving you with a balanced, strong coffee that's still recognizably espresso.
A true cortado is 1:1 espresso to warm milk, served in a small 4 oz (120 ml) glass. There's no art foam, no latte art, no flavored syrup. It's intentionally simple.
What you need
- Double shot of espresso (about 2 oz / 60 ml) — use a medium-dark roast for balance
- 2 oz / 60 ml whole milk — whole milk gives the best texture; skim won't have enough body
- A 4 oz / 120 ml glass — traditionally a Gibraltar glass or small tumbler
- Steam wand or milk frother — to warm the milk to 140–150°F (60–65°C) with minimal foam
Step-by-step recipe
1. Pull the espresso
Extract a double shot (2 oz / 60 ml) into your cortado glass. A 1:2 ratio — 18 grams in, 36 grams out — works well. Use a medium-dark roast; light single-origin espresso can taste too acidic when cut with milk.
2. Warm the milk
Steam the milk to 140–150°F (60–65°C). The key difference from a latte: don't create foam. Keep the steam tip just below the surface with minimal stretching — you want warm, silky milk, not a foamy cap. If you don't have a steam wand, warm milk in a small saucepan over low heat (don't boil) and froth lightly with a whisk.
3. Combine
Pour the warm milk into the espresso. The ratio should be roughly 1:1 — equal parts espresso and milk. You should see a thin, light tan layer (the "crema" mixing with milk) on top, but no thick foam.
4. Serve immediately
Cortados are meant to be drunk right away while hot. No sugar needed if your espresso is well-extracted — the milk rounds out the bitterness naturally.
Cortado vs. similar drinks
| Drink | Espresso | Milk | Size | Foam |
|---|---|---|---|---|
| Cortado | 2 oz | 2 oz warm | 4 oz | Minimal |
| Macchiato | 2 oz | 1 oz foamed | 3 oz | Thick |
| Cappuccino | 2 oz | 3 oz + foam | 5–6 oz | Thick |
| Latte | 2 oz | 6–8 oz | 8–12 oz | Thin |
| Flat white | 2 oz ristretto | 4 oz silky | 5–6 oz | Microfoam |
Quick comparison: tools you need
| Pick | Why we like it | |
|---|---|---|
| Espresso Machine | Double shot base with a steam wand for warming milk. | View → |
| Milk Frother | If you don't have a steam wand, an electric frother warms milk quickly. | View → |
| Cortado Glass | A 4 oz Gibraltar glass keeps the ratio right and looks the part. | View → |
Espresso Machine
Editor's PickA home espresso machine with a steam wand gives you the exact double shot and milk temperature control a cortado requires.
- + Consistent double shots
- + Steam wand for milk
- + Cafe-quality at home
- − Upfront cost
- − Requires practice
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If you don't have a steam wand, an electric milk frother warms and textures milk in under a minute. Use the "warm, no foam" setting.
- + Inexpensive alternative
- + Fast and easy
- − Less control than steam
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FAQ
What is the cortado ratio?
Roughly 1:1 — equal parts espresso and warm milk. A typical drink is 2 oz espresso + 2 oz milk = 4 oz total. Don't overdo the milk; the point is to cut the espresso, not hide it.
Is there foam on a cortado?
Minimal to none. A cortado uses warm, lightly textured milk but no thick foam cap. This is the main difference from a cappuccino — if there's visible foam on top, it's not a cortado.
What size glass is a cortado served in?
Traditionally a 4 oz (120 ml) Gibraltar glass or small tumbler. The short, wide glass lets you see the crema and keeps the drink small. In some cafes it's served in a small ceramic cup, but the glass is traditional.
What's the difference between a cortado and a flat white?
A cortado is 1:1 espresso to warm milk in a 4 oz glass — strong, simple, no foam. A flat white uses a double ristretto with more silky textured milk, usually 5–6 oz. The cortado has more espresso bite; the flat white is smoother and larger.
Can I make a cortado without an espresso machine?
Yes. Use a moka pot on the stovetop for a strong concentrated coffee (about 2 oz), or a strong AeroPress. Warm the milk separately and combine 1:1. It won't have true espresso crema, but the strength and balance will be similar.
Ready to start brewing better?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Espresso Machine
A quality home espresso machine with a steam wand is the best way to make authentic cortados.
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