Cortado: Espresso Cut with Warm Milk
A double espresso cut with roughly the same amount of gently steamed milk in a small glass, topped with just a thin line of foam.
Always check the labels of the products you use.
Method
- 1
Pull the shot. Pull a double espresso, 18 g in and about 40 ml out, directly into the glass tumbler.
- 2
Steam gently. Let in air for only 1-2 s, then heat the milk with the tip deep in the jug to 55-60 °C. Slightly cooler milk tastes sweeter, so the small drink can be sipped straight away.
- 3
Settle. Tap the jug and swirl until the milk is smooth, with only a thin layer of foam.
- 4
Cut. Pour about 45 ml of the milk into the espresso, close to equal parts, letting a thin pale line of foam settle on top.
Storage
Serve immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- espresso machine with steam wand
- burr grinder
- digital scale
- tamper
- timer
- small milk jug (350 ml)
- thermometer (optional)
- small glass tumbler (about 135 ml)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 32 kcal |
| Protein | 1.5 g |
| Carbohydrate | 2.9 g |
| of which sugars | 2.3 g |
| of which free sugars | 0 g |
| Fat | 1.6 g |
| of which saturates | 0.9 g |
| Fibre | 0 g |
| Salt | 0.06 g |
Protein per 100 kcal
4.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
