Ingredients
- 1 shot of espresso (about 1-1.5 ounces or 30-45 ml)
- An equal amount of hot milk
- Sugar (optional)
Equipment:
- Espresso machine or moka pot
- Milk frother or steam wand
- Cortado glass or small cup
Instructions:
- Brew the espresso: Start by brewing a shot of espresso using an espresso machine or a moka pot. Make sure to use freshly ground coffee beans and follow the instructions specific to your machine or moka pot for optimal extraction.
- Steam the milk: While the espresso is brewing, steam the milk. Pour an equal amount of milk into a milk frother or a jug with a steam wand. Position the steam wand just below the surface of the milk and create a whirlpool effect by swirling the jug or frother. This helps achieve a smooth and velvety texture. Steam the milk until it reaches the desired temperature, typically around 150°F (65°C).
- Combine espresso and milk: Once the espresso is brewed and the milk is steamed, pour the espresso shot into a cortado glass or a small cup. Slowly pour the steamed milk into the glass, aiming to create a 1:1 ratio of espresso to milk. Hold back the foam with a spoon to ensure a proper cortado.
- Optional: Add sugar to taste. If desired, you can sweeten the cortado with sugar. Stir gently to dissolve the sugar.
- Serve and enjoy: Your Spanish cortado is now ready to be savored! The combination of the bold espresso and the creamy, textured milk creates a balanced and flavorful drink. It's traditionally served in a small glass to highlight the richness of the coffee while still enjoying the presence of the milk.
Note: In Spain, cortado is often enjoyed as a mid-morning or afternoon beverage. It is customary to drink it without any additional flavors or garnishes, allowing the simplicity of the coffee and milk to shine. However, feel free to customize your cortado by using different coffee beans or adding a touch of cinnamon or cocoa powder on top for a subtle twist.