Brew guide
With milk
Cortado
Espresso cut with an equal measure of barely foamed milk.
- Ratio
- 1:1
- Cup
- 120-200 ml
- Milk
- 60-90 ml
- Milk temp
- 55-65 °C
A starting point - adjust to your beans.
Volumes for this drink vary more from bar to bar than almost any other. What holds everywhere is the idea: equal parts, and only enough milk to take the edge off.
Made differently elsewhere
Gibraltar
The American specialty version, named after the tumbler it is served in. Always a double shot, and sources disagree on whether it carries slightly more milk than a cortado.
- Cup
- 135 ml
- Milk
- 60-75 ml
- Yield
- 60 g
How to go about it
Pull a double shot into a small glass.
Steam the milk warm and smooth, with almost no foam.
Pour it straight in. It should look flat, not decorated.
Where these numbers come from
James Hoffmann and Common café practice.
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