Sometimes, the only thing you need is an amazing shot of coffee cut with a small amount of velvety, steamed milk. That is why we have the cortado to fill the space between a classic cappuccino and a classic macchiato.
Steamed milk, with the accompanying foam, is one of the most popular ways to mellow the intensity of an espresso. Marketing teams at large coffee companies have co-opted the exotic or sophisticated sounding words - cappuccino, macchiato, cortado, latte - and offered them in various sizes with flavored add-ons. For the enthusiasts and the purists, the name of the drink defines the ratio of espresso to milk. For example, any espresso with milk that is larger than 6 ounces (180 ml) is simply called a latte, or a caffe latte. The classic cappuccino is served with 1-2 ounces (30-60 ml) of espresso in a 5-6 ounce (150-180 ml) cup. Macchiato comes in a 2-3 ounce (60-90 ml) demitasse and is closer to equal parts espresso and steamed milk- just enough to mark the beverage. A cortado comes in a 4 ounce (125 ml) cup, which is just enough to cut the intensity of the espresso without diluting the flavor.
A History of the Cortado
It is the cutting of the espresso that helped name the cortado. In Spanish, the word cortado comes from the verb cortar, which means "to cut." Modern coffee culture has honored the cortado as an ideal balance between the bold, rich flavors of the espresso and the smooth, creamy texture of the milk.
In the third wave of coffee, specialty roasters try to highlight the unique traits of a coffee’s origin and genetics. Small drinks like the cortado are favorite ways to experience the lux of the milk without overpowering the delicate and unique terroir of the coffee. A great example of a unique coffee to use in a cortado is Verve’s Streetlevel blend. It has beans from Guatemala, Colombia, and Honduras, giving balanced, complex, citrus and red apple notes.
The AeroPress Cortado
The base of a good cortado is solid espresso. There is not enough milk to hide a sub-par shot. An AeroPress, though it doesn’t brew true espresso, it can help you consistently make an incredibly delicious, rich and thick espresso-esque concentrate. Many blogs, articles, and opinions have been written about the merits of AeroPress espresso. [Link to recipe] We won’t get into that in this post.
Steaming the Milk
The most difficult part of using an AeroPress is heating the water. The most difficult part of making a cortado is steaming the milk. Luckily, there are many techniques to try.
Stovetop Method
In a small saucepan on low heat, slowly bring milk to 135-145℉ (57-63℃). While heating, whisk by hand or with a battery powered frothing wand.
Microwave and Jar
Add cold milk to a jar, no more than half full. Lid and shake vigorously. Remove the lid (if metal) and microwave for 30 seconds (times vary by microwave).
Froth in a French press
Heat desired amount of milk on the stovetop or in the microwave, pour into a French press, leaving at least an inch from the top. Raise the filter screen to the top of the milk and, staying at the top of the milk, rapidly plunge and raise the filter into and out of the milk. (This is the best use for a French press.)
Try a Specialty Frothing Product
There are a variety of specialty tools, contraptions, and machines that offer other ways to heat and froth milk. Shop around your favorite kitchen store or local coffee shop to see what they recommend.
Putting it all together
To make a true cortado, you will need a small cup. 4 ounces (125 ml) is ideal.
Add the AeroPress espresso to the cup. For nearly all classic drinks, espresso goes in before milk.
Pour the heated and frothed milk into the espresso. Depending on how you frothed your milk, you might want to spoon some foam onto the top of the cortado. TIP: If you don’t have a barista-style steam pitcher, pinch the rim of a paper cup into a point and use this to pour the milk. The pinched rim creates a point that helps with latte art.
Cheers to good coffee and even better brews!
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