Cortado is an increasingly popular espresso-based hot beverage. It is one of only a few coffee drinks that does not have Italian origins. In fact, it originates from Spain where it is commonly served. Traditionally, the Spanish brew their espresso slightly longer and usually a little weaker than the Italians.
Cortado shares characteristics with the macchiato and the flat white but it does have some subtle differences. The macchiato is an Italian classic made from a shot of espresso and just a spot of milk, while the flat white is larger than a cortado and therefore has a slightly weaker espresso flavour.
To make a cortado, about 30ml of espresso is combined with an equal quantity of steamed milk. The silky steamed milk provides the perfect balance with the espresso shot and allows the unique character of the coffee beans to shine through.
Start with the espresso shot…
- Clean and dry the group handle to prepare for dosing your freshly ground Change Coffee
- Dose the coffee and distribute and settle evenly
- Tamper the ground coffee until it stops giving way under pressure
- Gently insert the group handle and start brewing
Next, steam the milk…
- Fill your pitcher with milk (or milk alternative)
- Purge the steam wand
- Use a thermometer to check for the optimum temperature (between 60oC and 70oC)
- Tap out any air bubbles
Pour milk and serve
- Pre-measure the milk to ensure you have a 1:1 ration
- Pour the steamed milk over the freshly brewed espresso shot.