The Bunchum Field Journal
Method Milk drinks
Cortado
Built-in
The brief
Ratio
1 : 2.0. classically 18 g to 36 g
Effort
Total brew time about 32 s
SkillDemanding
The cup
Roughly equal parts espresso and lightly textured milk — the milk cuts the espresso without burying it. More silky than foamy; the Gibraltar is effectively the same drink.
House noteRead the full guide: Milk drinks: cappuccino, latte, and flat white →
This is a built-in starter recipe. It cannot be edited. Copy it to make your own version.
Prepare
- Temperature
- 93 °C
- Pressure
- 9 bar
- Style
- Pump
- Grind
- Fine — adjust grind so the shot runs ~25-30 s after pre-infusion.
Drink build
Proportions approximate. Espresso measured by weight.
- Milk temperature
- 60–65 °C
- Texture
- Silky, barely-there microfoam
- Cup size
- 80–90 ml
Roughly equal parts espresso and lightly textured milk — the milk cuts the espresso without burying it. More silky than foamy; the Gibraltar is effectively the same drink.
Milk-drink builds vary between cafés and countries. These are starting points, not fixed rules.
MAKE IT YOURS
Brew this at your batch size.
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