Recipes· 1 min read
Cortado
Espresso cut with an equal measure of warm milk — small, balanced, and not too milky.
House Blend Cafe· 2026-08-20
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
The cortado — from the Spanish cortar, "to cut" — is espresso cut with an equal amount of warm milk. It's served in a small glass (often a 4.5 oz Gibraltar glass) and strikes a perfect balance: the milk softens the espresso's edge without hiding it. No thick foam, no big cup, no fuss.
Ingredients
- 1 double shot of espresso
- 2 oz whole milk, lightly steamed
Step-by-step
- Pull a double shot of espresso into a small Gibraltar glass or 4 oz cup.
- Steam a small amount of cold milk just enough to warm it and create a thin, glossy microfoam — not stiff foam.
- Tap and swirl the milk to a uniform texture.
- Pour the milk gently into the espresso, aiming for a thin layer of foam on top. The drink should look layered, with the espresso and milk meeting evenly.
Tips for the best cup
- A cortado is roughly 1:1 espresso to milk — don't over-milk it.
- Keep the foam thin; this isn't a cappuccino.
- Serve in a glass so you can see the clean separation of coffee and milk.
Key takeaways
- A cortado is equal parts espresso and warm milk.
- Texture the milk lightly — thin microfoam, not a foam cap.
- Serve small, in a glass, and drink it quickly while it's warm.
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