How To Make a Cortado At Home (Easy Step-By-Step Guide)

Struggling to find the perfect coffee drink that balances bold flavor with smooth creaminess?

I used to be in the same boat, always searching for that ideal cup. Then, I discovered the cortado—a classic Spanish coffee that changed my mornings.

At first, it seemed complicated, but through trial and error, I mastered it at home. Now, I want to share my journey with you.

This guide will help you understand a cortado, its rich history, step-by-step instructions for making it, and popular variations to try. So, let’s start brewing!

What Is a Cortado?

A cortado, from Spain, is a simple espresso-based drink that balances strength and smoothness. The name “cortado” comes from the Spanish word “cortar,” meaning “to cut,” as the espresso is “cut” with an equal amount of steamed milk. This reduces the espresso’s acidity and creates a smooth blend.

A cortado starts with a shot of robust espresso, and then an equal amount of steamed milk is added without froth or foam. The result is a small, strong coffee drink that’s smooth and not overly milky.  

How Does It Differ from Other Coffee Drinks?

You might be curious how a cortado differs from similar espresso drinks. Here’s a quick comparison:

• Cortado vs. Latte: A latte has much more milk, usually three parts milk to one part espresso. This results in a creamier, less intense flavor than the cortado’s balanced mix.
• Cortado vs. Cappuccino: A cappuccino includes equal parts espresso, steamed milk, and milk foam, making it frothier and lighter than a cortado.
• Cortado vs. Macchiato: A macchiato is an espresso “stained” with just a small amount of milk or milk foam, keeping the espresso’s bold flavor more dominant than in a cortado.

The beauty of a cortado comes from its simplicity and balance. If you enjoy the pure taste of espresso with a touch of creaminess, the cortado is perfect!

Brief History Of Cortado

The cortado is a classic coffee drink that originated in Spain, specifically in the Basque region, in the early 20th century.

Originally known as “Café con Leche Pequeño” or “small coffee with milk,” the name “cortado” means “cut” in Spanish, referring to the espresso being “cut” with a small amount of steamed milk.

This process reduces the espresso’s acidity and bitterness, creating a smooth and balanced coffee experience.

In its traditional form, the cortado was made with a single shot of espresso and an equal amount of steamed milk. Over time, variations emerged to suit local tastes, with some regions using a double shot of espresso or adjusting the milk quantity.

The cortado became especially popular in Cuba, where it evolved into the cortadito.

Today, the cortado is enjoyed worldwide, particularly in Spain, Portugal, Latin America, and North America. It is a strong yet balanced alternative to lattes and cappuccinos.

This gives coffee lovers a rich and smooth espresso drink without the foam typically in other espresso-based drinks.

Popular Cortado Variations

The cortado is a versatile coffee drink, and various delicious variations have emerged over time. Here are some popular cortado variations you might want to try:

Cortado Condensada

The Cortado Condensada is a sweeter take on the traditional cortado. Instead of regular steamed milk, this variation uses sweetened condensed milk.

The rich, creamy texture of the condensed milk pairs beautifully with the strong espresso, creating a pleasant balance of sweet and bold flavors.

This version is especially popular in many Latin American countries where sweetened condensed milk is a staple in coffee drinks.

Cortadito

The Cortadito is a Cuban twist on the cortado. This variation is made with a shot of sweetened Cuban espresso and an equal amount of steamed milk, often using evaporated milk for extra creaminess.

The espresso is typically sweetened with demerara sugar, which gives it a distinctive taste. The Cortadito is known for its strong, sweet, and creamy profile, making it a favorite in Cuban cafés.

Leche y Leche

The Leche y Leche, which translates to “milk and milk,” is a popular variation in the Canary Islands. This version combines a shot of espresso with a layer of sweetened condensed milk at the bottom and steamed milk on top.

The result is a beautifully layered drink that offers a mix of intense espresso, rich sweetness from the condensed milk, and smoothness from the steamed milk. Stirring the layers together creates a harmonious blend that is visually appealing and delicious.

Common Mistakes and How to Avoid Them

I’ve made my fair share of mistakes when preparing a cortado. Based on my experience, here are three common pitfalls and how to avoid them.

1 – Overheating the Milk

One of my early mistakes was overheating the milk. I thought the hotter, the better, but this led to a scorched taste that ruined the drink.

How to Avoid: Heat the milk gently and aim for a temperature just below boiling. You want it hot but not scalding. If you’re using a thermometer, aim for around 150°F (65°C). This ensures the milk stays smooth and creamy without any burnt flavors.

2 – Using the Wrong Milk Ratio

I used to eyeball the amount of milk I added to my espresso, often resulting in a cortado that was too milky or not creamy enough.

How to Avoid: Stick to the traditional 1:1 ratio of espresso to steamed milk. Measure your espresso shot (typically 1 ounce) and use the same amount of steamed milk. This balance is crucial for achieving the perfect cortado taste and texture.

3 – Not Dissolving the Sugar Properly

When making a cortadito, I sometimes didn’t dissolve the sugar completely, leaving a gritty texture at the bottom of the cup.

How to Avoid: Ensure you stir the sugar into the hot espresso until it’s fully dissolved. Using fine granulated sugar helps it dissolve more quickly. Take the time to mix it well, creating a smooth and evenly sweetened coffee.

Last Thoughts

Making an excellent cortado at home is a rewarding experience that combines the rich flavors of espresso with the smoothness of steamed milk.

You can enjoy this classic coffee drink anytime by understanding what a cortado is, exploring its history, and learning how to make it step-by-step.

Also, don’t be afraid to try different variations like the Cortado Condensada, Cortadito, or Leche y Leche to find your favorite twist.

If you have any questions or tips you’d like to share, leave them below. I’d love to hear them, and with that “voilà!”