There are few things better on a brisk Fall morning than the feel of a hot coffee mug cupped in your hands as the aromatic steam drifts upward to gently warm your nose. Dom and I have tried a wide range of coffee makers over the years: Krups, Cuisinart, Keurig, DeLonghi, and Breville… you get the idea. After years of trying a wide range of coffee makers we have determined that we are espresso drinkers. Opting for a cup-at-a-time machine rather than brewing a pot that goes half consumed each day.Recently our friends at Gevalia Kaffe sent us a sample of their Espresso Roast ground coffee for us to try. An intense, full-bodied, dark roast blend made from East African, South American, and Central American beans, it makes a delicious cortado.
What is a cortado you ask? A cortado is an espresso drink with a small amount of warm milk added to reduce the acidity. The ratio of milk to coffee is between 1:1 and 1:2. The term cortado comes from the Spanish and Portuguese cortar which means “cut." It is popular in both Spain and Portugal, as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, it is called a cortadito, and in Catalan it's known as a tallat.
Midway between a macchiato and a cappuccino, the cortado is simple and balanced; you taste the coffee and the milk. Its size, a mere 4 ounces, is perfect for a morning pause. Small enough to enjoy in one sitting before it gets too cold to drink.
½ cup espresso (2 shots)
¼ cup warm milk, preferably steamed
Using an espresso machine or pot, extract espresso directly into a coffee cup. Cut the espresso with warm milk and serve immediately. Add a spot more milk to reach your desired taste. The espresso can be diluted with milk to an one-to-one ratio, and still be called a cortado.
