The cortado — equal parts espresso and steamed milk — is one of the most balanced coffee drinks. It's small enough that the espresso quality really shows, and the milk ratio is just enough to cut the edge without hiding the coffee's character.
Getting it right at home comes down to three things: a good espresso, milk temperature, and the pour.
What you need
- Espresso machine (or Moka pot as a substitute)
- Milk frother or steam wand
- Oat milk (barista edition — regular oat milk won't froth properly)
- A fruity or balanced Ethiopian or Colombian Arabica bean — nothing too dark
- A small glass, roughly 120–150ml capacity
The Espresso Base
Pull a double shot — about 36–40g of espresso from 18–20g of ground coffee. For a cortado, you want something bright and sweet rather than dark and bitter. An Ethiopian washed coffee works beautifully here.
🫘 Bean recommendation
Any fruity Ethiopian works well in a cortado — the acidity cuts through the oat milk beautifully. Browse our fruity Arabica selection for options.
The Milk
Use barista oat milk — this is non-negotiable. Regular oat milk doesn't have enough fat content to microfoam properly and will separate in the glass. Oatly Barista, Minor Figures, and Minor Figures are all widely available in Malaysia.
Steam temperature
Target 55–60°C. Too hot and the milk proteins break down and turn sweet in a way that masks the coffee. At 55–60°C you get silky microfoam that integrates with the espresso rather than sitting on top.
If you don't have a thermometer, use touch — the milk should feel hot but you should be able to hold the jug comfortably for 2–3 seconds before it's too hot to touch.
The Pour
- Pull your espresso into a small glass or a 120ml cortado glass.
- Steam 60–70ml of oat milk to 55–60°C with fine microfoam — no large bubbles.
- Swirl the milk jug to integrate the foam.
- Pour from about 3–4cm height in a slow, steady stream. You're aiming for a roughly 1:1 ratio of espresso to milk.
That's it. The cortado is forgiving — even an imperfect pour tastes good if the espresso and milk are right. Practice a few times and it becomes very reliable.
Variations
Try swapping the oat milk for full-fat dairy for a richer, creamier version. Or add a half-pump of vanilla to the glass before pulling the espresso if you want something a little sweeter. A cortado also works well iced — espresso over ice, milk poured over, no steam required.