As the title implies, I’d love to hear your methods of making a cortado. I know that it’s supposed to be a pretty standardized drink, but it’s different from country to country.
The ones I had in Chile were sublime - dark, dark coffee on the bottom; condensed milk on the top, served with a pirouette cookie so you could mix the two when you were ready. But, I’ve noticed that, understandably, depending on where I am, I get a different coffee drink when I ask for a cortado. So far, Chilean cortados are my favorite, but I’m certainly open to suggestions.
So…
- What type of coffee do you use? Does it matter?
- Super strong or regular coffee?
- Sweetend condensed milk, cream, or other?
- What’s your ratio like - 1:1 milk and coffee or do you make it more like a macchiato?
- Do you have the distinct layers, or do you mix them together at pouring?
Thanks in advance. Given Dopers’ culinary prowess, I’m salivating already.