Cortado
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There is much debate surrounding what exactly constitutes a Cortado. What we do know is that it originated in Spain. Traditionally, it consists of one part coffee to one part milk, meaning if you have 40 milliliters of espresso, you will add 40 milliliters of milk.
However, this ratio can vary depending on how you enjoy your Cortado. Based on professional experience, the Cortado sits perfectly between a flat white and a macchiato. It typically involves a double espresso combined with about 100 to 120 milliliters of milk. This makes its strength milder than a macchiato but stronger than a flat white.
Preparation Steps:
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1
Prepare your base Espresso.
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2
Steam the milk to create micro-foam, aiming for a volume of 100 to 120 milliliters. Knock the milk jug gently to remove any large bubbles and swirl to ensure a smooth, velvety texture.
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3
Once the espresso is ready, pour it into a vessel that can hold 140 to 150 milliliters in total. Slowly pour the steamed milk into the espresso, maintaining the ratio and ensuring the micro-foam mixes well with the coffee.
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4
Your Cortado should have a total volume of about 140 to 150 milliliters, with a balanced blend of rich espresso and smooth micro-textured milk.
