The little drink with big flavor. The Cortado is a four ounce espresso based drink with less milk to elevate the coffee's flavor. A barista favorite. #shorts
I've recently fallen in love with Cortados. I used to lean towards cappuccinos almost exclusively, however I think that is about to change. Can't beat the perfect blend of espresso and milk. So much richness yet the clear taste of coffee, and consistent mouthfeel from top to bottom. Also less milk waste. Then again, all of it may be determined by choice of cups that allude to this experience.
Love Cortados! Got any tips for milk steaming so you're not left with a lot of waste? I see you're still using the Espcup after giving it a mixed review, changed your opinion?
Didn’t really change my opinion on it, it still isn’t an effective distribution tool, hence having to tap the portafilter to even the bed. But it does do a great job at creating an even grinds texture that promotes an even extraction.
The sifter is a WPM EspCup, not sure where they are sold, I got it as a gift. The portafilter is a standard La Marzocco with a Pantechnicon design maple handle.
Hey! Great video. Would you be able to help explain how to make a good Cuban. Most of the local coffee shops that I buy it from list it as sort of like this Cortado but they also add sweet condensed milk to it too. My main issue is that I don’t know how they incorporate the sweet condensed milk. I don’t want to ruin my steam wand trying to steam that and the milk together but I also am not getting successful results trying to add it individually to the espresso.
So there is a traditional Cubano that uses a moka pot and some sugar that is whipped with the first ounce or so of coffee and then poured into it. I haven't heard of condensed milk as part of the program. I did a video showing a more modern-ish style using an espresso machine. ua-cam.com/video/QmzCcboPWfQ/v-deo.html
Traditional Italian machiato means it's just marked. As I understand it it's a Somewhat direct translation for the word very very little milk in the espresso with some foam to mark it. Most cafes I've been to do a 2:1ratio. 2 parts espresso to one part milk. Qcortado seems to be Most cafes I've been to do a 2:1ratio. 2 parts espresso to one part milk. Qcortado seems to Be About halfway between straight espresso and a cappuccino depending on how big they tend to make their cappuccino's at the cafe is what the percentage ends up being. I've only been to a few shops in order to quartado but I thought it was supposed to be 1 to 1 but most modern shops Make it a miniature cappuccino so they can put latte art on it So visually without doing any measurements it looks a little bit closer to a one part espresso to 2 part milk . I'm in the West though so I'm talking between Grand Rapids and Detroit Michigan where I've been paying attention when I order stuff . Maybe in some areas there are a little more traditional and do the 1:1ratio for a quartado. It looks like he put a little bit more than 1 to 1 here as well
I normally don't make milk drinks, but when I do it's usually a cortado. The only problem I have is that I still have to steam a normal amount of milk to get the right texture (which I don't anyway, but that's because I'm still bad at steaming XD)
What is the point in the distribution you did after you shook it up and ended up with lumps? It looked like that caused a few channels in your shot, but then the camera angle quickly changed, lol.
how ever many techniques we invent , old school coffee people need to bang their portafilter on their counter and their hands . undoing the hard work put in by those techniques. i guess bad extraction tastes nostalgic to them haha
Am I the only one who thinks it's funny and ridiculous that after using that distributor tool, he still did the trusty ol palm tap to distribute it? What's the point of the new gadget? Haha
Too much milk for a cortado, cortar, to cut, you make a cutting motion when you pour the milk across a small cup, so thats a small amount of milk. That and some foam maybe.
Could you do a review of the channelmaster tamper? There are quite substantial claims on it and it costs $$$. Would be interested to hear your opinion :-)
@@johnreynolds7163 that’s the WPM EspCup. It’s like a grinds sifter/WDT to create an even grinds texture. It’s kind of odd, isn’t perfect. I do have a full review of it on my channel if you’re curious. In terms of where to get one, I have no idea. I was given it to test out for the US market, but the company didn’t decide to pick it up for sale here.
I've recently fallen in love with Cortados. I used to lean towards cappuccinos almost exclusively, however I think that is about to change. Can't beat the perfect blend of espresso and milk. So much richness yet the clear taste of coffee, and consistent mouthfeel from top to bottom. Also less milk waste.
Then again, all of it may be determined by choice of cups that allude to this experience.
I tend to bounce between these and flat whites.
it's the same with me, liked cappuccino cups more bc I could feel the rich taste but always felt bad about the amount of milk that got put into it :p
Am quite partial to a Cortado, myself. 😊
Great video short. Thank you. 👍🏻
It really is one of those perfect drinks. Thanks for watching my friend!
I am drinking just cortado and flat white. Love the stronger feel of the coffee
Boss! Loved it, you’re making art.
Bello de principio a fin. Amo tus videos ☕
Love Cortados! Got any tips for milk steaming so you're not left with a lot of waste? I see you're still using the Espcup after giving it a mixed review, changed your opinion?
Didn’t really change my opinion on it, it still isn’t an effective distribution tool, hence having to tap the portafilter to even the bed. But it does do a great job at creating an even grinds texture that promotes an even extraction.
So satisfying 😌 😍
❤❤❤
Great and nice 👍🏻
Thank you 🙏
@@Sprometheus You are welcome dear
Would love to know where to get the sifter and the bottomless portafilter 😍
I like to know to?Have you found bro?
The sifter is a WPM EspCup, not sure where they are sold, I got it as a gift. The portafilter is a standard La Marzocco with a Pantechnicon design maple handle.
Hey! Great video. Would you be able to help explain how to make a good Cuban. Most of the local coffee shops that I buy it from list it as sort of like this Cortado but they also add sweet condensed milk to it too. My main issue is that I don’t know how they incorporate the sweet condensed milk. I don’t want to ruin my steam wand trying to steam that and the milk together but I also am not getting successful results trying to add it individually to the espresso.
So there is a traditional Cubano that uses a moka pot and some sugar that is whipped with the first ounce or so of coffee and then poured into it. I haven't heard of condensed milk as part of the program.
I did a video showing a more modern-ish style using an espresso machine. ua-cam.com/video/QmzCcboPWfQ/v-deo.html
Wow anti clumping stuff
What your coffee maker?
😍😍😍
😋
4.5 oz and I'm in
Definitely anywhere between 4-4.5 is the general rule for the Cortado
So what is the difference between a Cotardo and macchiato?
Traditional Italian machiato means it's just marked. As I understand it it's a Somewhat direct translation for the word very very little milk in the espresso with some foam to mark it. Most cafes I've been to do a 2:1ratio. 2 parts espresso to one part milk. Qcortado seems to be Most cafes I've been to do a 2:1ratio. 2 parts espresso to one part milk. Qcortado seems to Be About halfway between straight espresso and a cappuccino depending on how big they tend to make their cappuccino's at the cafe is what the percentage ends up being. I've only been to a few shops in order to quartado but I thought it was supposed to be 1 to 1 but most modern shops Make it a miniature cappuccino so they can put latte art on it So visually without doing any measurements it looks a little bit closer to a one part espresso to 2 part milk . I'm in the West though so I'm talking between Grand Rapids and Detroit Michigan where I've been paying attention when I order stuff . Maybe in some areas there are a little more traditional and do the 1:1ratio for a quartado. It looks like he put a little bit more than 1 to 1 here as well
Looks like a latte
I love a good espresso, but the cortado really does it for me. Fun one min video- thanks!
Same! Cant really pick a favorite, its all based on the mood. Thanks for watching and the kind words Ty.
That’s the only drink for me. 4oz Acme cup 3 times a day makes for a beautiful life.
I’m a big fan of the Cortado as well!
That’s a lot of caffeine, do you make single or double shots?
@@NineDiamont Double shot trying to do twice a day but often three. I get a lot of exercise.
Daaamnn 😮
I'm exactly the same. 😊
Great Video - Thanks - Cortado is the best - At restaurants if not available, I just order a double espresso with hot milk on the side :)
Isn’t cortado supposed to be 1:1? That looks like too much milk for a cortado. Just eyeballing the ratio sorry if i’m wrong!
Yeah, it kinda looks like a flat white to me, but I could be wrong too 😅
It looks closer to a cortado than a flat white. But the ratios with milk are rough estimates anyway.
I normally don't make milk drinks, but when I do it's usually a cortado. The only problem I have is that I still have to steam a normal amount of milk to get the right texture (which I don't anyway, but that's because I'm still bad at steaming XD)
get a smaller pitcher for cortado etc
Perfect go to drink. I just made this earlier today, always find it hard to do any latte art in the gibraltar as compared to a regular latte cup 😓
loved the video! where can i get a glass like yours? it’s really pretty!
I love the idea but it's gone in about two sips :D
What is the point in the distribution you did after you shook it up and ended up with lumps? It looked like that caused a few channels in your shot, but then the camera angle quickly changed, lol.
That's exactly what I've thinking, that was for show us that that point was unnecessary
how ever many techniques we invent , old school coffee people need to bang their portafilter on their counter and their hands . undoing the hard work put in by those techniques. i guess bad extraction tastes nostalgic to them haha
What’s the name of that espresso machine? It looks amazing!
It’s a La Marzocco Linea Mini.
Am I the only one who thinks it's funny and ridiculous that after using that distributor tool, he still did the trusty ol palm tap to distribute it? What's the point of the new gadget? Haha
❤
En España eso bo es un cortafo, lleva demasiada leche.
Amazing video
Yeah.............. hell yeah
Always a treat!
So, 2oz espresso w/ 2oz streamed milk?
Nice, very nice
Ml?
What’s the espresso:milk ratio used here?
In an ideal world 1:1, but the espresso yield for me varies by the coffee so often a little less espresso than milk.
Can you create a video where you combine the Espcup with a Moonraker - perhaps also VDT - to test extraction?
Too much milk for a cortado, cortar, to cut, you make a cutting motion when you pour the milk across a small cup, so thats a small amount of milk. That and some foam maybe.
Could you do a review of the channelmaster tamper? There are quite substantial claims on it and it costs $$$. Would be interested to hear your opinion :-)
Isn't that makiato?, what's the difference
A macchiato is usually about 2 or so ounces with just a spoonful of milk foam.
I would say this is a leche y leche. Too much foam for a cortado
i need to knowww where can i get those milk pitchers!
You can snag them from my friends at Slow Pour Supply, here's the link: www.slowpoursupply.co/collections/wpm-pitchers/products/15oz-handleless-round
The pitcher runs for $85 CAD. I think I’ll pass.
I thought tapping the side of the portafilter was passé.
Great short!
Thank you my friend!
Good Job Barista,👍👍👍
My absolute favourite espresso drink! Looks amazing.
nice.. whne you have a minute can you share a link to the tools used ? - thx for the help. and perhaps a vid on the tools used and/or one to avoid.
Is there a particular tool? It's kind of hard to get all of them when I'm on mobile.
@@Sprometheus whats the gray container used prior to the tamp?
@@johnreynolds7163 ESPCUP . He has done a review on it prior
@@joecool2678 thx Joe for the 411
@@johnreynolds7163 that’s the WPM EspCup. It’s like a grinds sifter/WDT to create an even grinds texture. It’s kind of odd, isn’t perfect. I do have a full review of it on my channel if you’re curious.
In terms of where to get one, I have no idea. I was given it to test out for the US market, but the company didn’t decide to pick it up for sale here.
That looks so good!
The etraction😚
I salivate.
Is this a new drink? Not a single Cuban in their island has ever drinked or made a coffee that looks or is prepared like this...
cortado exists in spain, but he adds way too much milk
Wow..
Lovely
Nice glass! Best milk based drink for me, the cortado.
Gotta love those notNeutral Veros!
꼬르따도 맛나쥬
Simply beautiful 💞
Milk drinker 😅
Thats not a cortado. A Cortado is an espresso with just a little bit of milk (machiatto) . Why is so difficult for english speakers to understand it??