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We've all been there, standing in a coffee shop, staring at the menu, and wondering what really separates a cortado from all those other espresso drinks.
Lattes and cappuccinos get most of the attention, but the cortado quietly delivers something special. It's the sort of drink that's easy to overlook, but once you get it, it feels like a secret worth knowing.
A cortado is a Spanish coffee drink made with equal parts espresso and steamed milk, designed to "cut" through the espresso's intensity while preserving its bold flavor.
The name comes from the Spanish word "cortar," which means "to cut," and that pretty much sums up how the milk softens the espresso's acidity without smothering it.
What makes this drink fascinating isn't just its simplicity, it's that balance. It's not quite like any other milk-based espresso drink.
Let's dig into its Spanish roots, the techniques that make it sing, and why you might want to try making one at home.
Key Takeaways
- Cortado blends equal parts espresso and steamed milk for a balanced, creamy coffee with a punch
- This Spanish favorite stands apart from lattes and cappuccinos thanks to its specific milk-to-espresso ratio and barely-there foam
- You can make a cortado at home with some basic espresso gear and a little milk-steaming know-how
What Is a Cortado Coffee?
A cortado is an espresso-based drink that mixes equal parts espresso and steamed milk. It's stronger than a latte, but not as sharp as straight espresso. The name "cortado" comes from the Spanish word for "to cut," and the drink's 1:1 ratio (no foam) is what sets it apart from other milk-based coffees.
Defining the Cortado
A cortado usually means one or two shots of espresso and an equal amount of steamed milk—think 2 ounces of each. No fluff, just a small, balanced drink.
What really makes a cortado unique is the milk texture. Forget the thick foam of a cappuccino or the microfoam on a latte—the cortado uses milk that's steamed but not frothed, giving it a smooth, velvety mouthfeel.
Traditional cortado at a glance:
- Size: 4-6 ounces
- Ratio: 1:1 espresso to milk
- Milk: Steamed, no foam
- Glass: Small, usually a Gibraltar glass
The result? You get the bold hit of espresso, but the milk takes the edge off. It's strong and smooth at the same time.
Origin of the Name
"Cortado" is Spanish for "cut." That’s exactly what happens—the milk cuts the intensity and acidity of the espresso.
The drink started in Spain's Basque region, where people wanted to mellow out their espresso without losing its character. The name tells you what it's all about: softening the espresso, not hiding it.
Different countries do their own thing. In Cuba, they make a "cortadito" with sweetened condensed milk, which turns it into a sweeter, richer version.
How a Cortado Differs from Other Coffee Drinks
If you’re trying to figure out what makes a cortado different from other espresso drinks, it really comes down to milk ratios, textures, and size.
Cortado vs. other favorites:
| Coffee Drink | Espresso | Milk Amount | Milk Texture | Total Size |
|---|---|---|---|---|
| Cortado | 2 oz | 2 oz steamed | No foam | 4-6 oz |
| Latte | 1-2 oz | 6-8 oz | Light microfoam | 8-12 oz |
| Cappuccino | 1-2 oz | Equal parts steamed/foam | Heavy foam | 6 oz |
| Macchiato | 2 oz | 1 oz | Just a "stain" | 3 oz |
A latte’s got way more milk, so it’s creamier but less intense. You lose some of that espresso punch.
Cappuccinos have a thick foam cap, which gives them an airy texture. The cortado, on the other hand, is all about that seamless blend.
Macchiatos are mostly espresso with just a dab of milk—much more intense than a cortado.
Flat whites? They’re close, but usually have a bit more milk and use microfoam, not the cortado’s simple steamed milk.
Cortado's Spanish Roots and Global Journey
The cortado started out as a simple Spanish working-class drink in the early 1900s, then traveled far and wide. Over time, it’s become a favorite in cafes around the world, adapting to local tastes but sticking to its roots.
Traditional Spanish Preparation
Cortado’s home is the Basque Country in northern Spain. The name comes from "cortar," to cut.
Spanish workers came up with the cortado as a quick, balanced caffeine boost during short breaks. The milk "cuts" the espresso’s sharpness.
Classic Spanish cortado:
- 1:1 espresso to steamed milk
- 4-ounce serving (2 oz espresso, 2 oz milk)
- Little to no foam
- Served in small glasses
Milk plays a big role in Spanish coffee culture, and the cortado fits right in as a daily treat.
Baristas in Spain will tell you: the cortado is about taking a moment, but not dawdling. It’s relaxed, but purposeful.
The Cortado Around the World
The cortado made its way to Portugal, then crossed the ocean during Spanish colonization. When it landed in Cuba, it became the cortadito—espresso sweetened with sugar or condensed milk, a nod to Cuba’s sugar industry. Cuban immigrants later brought the cortadito to Miami and beyond.
Cortado variations:
- Cuba: Cortadito, sweetened espresso
- Argentina: "Cortado en jarrito," served in small glasses
- Australia: Similar to a flat white, but smaller
- U.S.: Many cafes stick to the Spanish style
Now, coffee lovers everywhere see the cortado as a more sophisticated, less milky alternative to lattes and cappuccinos. It’s come a long way from its humble beginnings.
Ingredients and Equipment Essentials
You don’t need much to make a great cortado—just good beans, quality milk, and the right tools. Get these basics right, and you’re already halfway there.
Coffee Beans and Grinding
Fresh, high-quality beans are non-negotiable. Beans roasted in the last 2–4 weeks are ideal.
Medium or medium-dark roasts work best. They’ve got enough body for the milk, but don’t get too bitter or acidic.
Single-origin beans from Central or South America—think Brazil, Colombia, Guatemala—tend to shine in cortados. Those chocolatey, nutty notes just work.
A burr grinder makes all the difference. Blade grinders? Not so much. Grind fine, like for espresso.
Usually, you’ll want about 17–18 grams of coffee beans for a cortado. That’ll give you about 2 ounces of espresso.
Choosing the Right Milk
Whole milk is the go-to for cortados. The fat content (around 3.25%) gives you that creamy, sweet finish.
Whole milk steams beautifully, making a silky microfoam—not the thick stuff you see on cappuccinos.
2% milk is okay if you want it lighter, but you’ll lose some richness. Skim milk? Honestly, it just doesn’t cut it for cortados.
Oat milk is the best plant-based option. It’s creamy and steams pretty well, especially the barista blends.
Always use cold, fresh milk. Old milk just won’t foam right and can taste weird.
Key Barista Tools
You’ll need an espresso machine with a steam wand. That’s non-negotiable if you want the real deal.
Gibraltar glasses (4–4.5 oz) are classic for cortados. They let you see the layers and keep the portions right.
A small stainless steel steaming pitcher with a spout gives you more control over the milk.
If your espresso machine doesn’t have a steam wand, you can try a separate milk frother or steamer. It’s not perfect, but it’ll do in a pinch.
A scale helps nail the ratios. Precision matters when you’re aiming for that 1:1 balance.
Tamping tools and a good portafilter help you get a solid espresso shot. Even grounds and steady pressure are key.
How to Make a Cortado Coffee
Making a cortado is all about getting the espresso and milk just right. You want a rich double espresso shot and silky milk that blends in perfectly.
Step-by-Step Cortado Recipe
Start with 18–20 grams of coffee beans. Grind them fine, like table salt.
Pull a double espresso shot—about 25–30 seconds. Look for that caramel-colored crema.
While the espresso’s brewing, measure out 2–3 ounces of milk in your pitcher. Stick to the 1:1 ratio.
Quick steps:
- Grind 18–20g beans (fine)
- Pull double espresso (25–30 sec)
- Steam 2–3 oz milk
- Pour milk into espresso in a small glass
Pour the steamed milk slowly over the espresso. Let the milk and coffee mix naturally—no foam cap here.
Getting the Perfect Milk Texture
Steam the milk to about 150–155°F. Keep the steam wand just under the surface at first, then dip it deeper to heat.
You want silky, glossy milk—not thick, fluffy foam. Swirl the pitcher to smooth out any big bubbles before you pour.
Temperature tips:
- 150–155°F: Just right
- Below 140°F: Too cool, won’t blend well
- Above 160°F: Scalds, gets bitter
Tap the pitcher and give it a swirl at the end. That’s how you get that velvety finish cortados are known for.
Cortado vs. Similar Espresso Drinks
If you’re still debating between a cortado and other espresso drinks, here’s what to know: it’s all about the milk-to-espresso ratio, foam level, and size.
Cortado vs Latte
The big difference? Milk. Cortados use a 1:1 espresso-to-milk ratio. Lattes have about three times more milk.
Size and strength:
- Cortado: 4–6 oz, strong coffee flavor
- Latte: 8–12 oz, much milder
Cortados are bold and coffee-forward. Lattes are smoother, creamier, and a lot bigger.
Texture-wise, lattes have more microfoam and a heavier mouthfeel. Cortados are silkier, letting the espresso do most of the talking.
If you want a coffee that’s strong but not harsh, the cortado’s your drink. Prefer something gentler and creamier? Go for a latte.
Cortado vs Flat White
People mix these two up all the time, and honestly, who can blame them? They both have similar milk-to-espresso ratios and only a whisper of foam, but there are a few details that set them apart.
Origin and serving style:
- Cortado: Spanish or Portuguese origins, usually served in glass cups
- Flat White: Hails from Australia or New Zealand, typically poured into ceramic cups
Flat whites generally use a double espresso shot with a bit more milk than cortados. So, you end up with a bigger drink—think 5-8 ounces—while cortados are a bit smaller at 4-6 ounces.
Milk texture is another subtle difference. Flat whites get that signature velvety microfoam throughout. Cortados? They lean into steamed milk with almost no foam, so the milk and espresso stay more distinct.
Flat whites often highlight more complex espresso flavors, thanks to the double shot, but both drinks still have that smooth milk integration that makes them so satisfying.
Cortado vs Cappuccino
These two espresso drinks take pretty different approaches. Cappuccinos stick to the classic 1:1:1 ratio—espresso, steamed milk, and a thick layer of foam. Cortados keep it simple: just equal parts espresso and milk with almost no foam.
Foam factor:
- Cappuccino: A generous foam cap, about a third of the drink
- Cortado: Barely any foam, sometimes just a thin layer
Cappuccino foam gives the drink a lighter feel and keeps it warmer longer. With cortados, you get a direct hit of coffee and milk, no foam in the way.
Temperature and drinking experience also set them apart. Cappuccinos stay warmer thanks to the foam. Cortados cool down faster but keep the flavor consistent from start to finish.
Cappuccinos are perfect for lingering over breakfast or a lazy morning. Cortados? They're ideal for a quick, quality coffee break—no fuss, just great taste.
Cortado vs Macchiato
Now, the macchiato comparison is a little tricky. "Macchiato" means different things depending on where you are, but here we're talking about the traditional version—not the sugary, layered coffee shop take.
Traditional espresso macchiato is just espresso "marked" with a tiny bit of foamed milk. It's stronger and smaller than a cortado, usually coming in at 2-3 ounces.
Milk quantities tell you a lot:
- Macchiato: Almost all espresso, just a little milk on top
- Cortado: Equal parts espresso and milk
A macchiato hits hard with concentrated espresso, softened just slightly by the milk. Cortados, on the other hand, offer a steady balance between coffee and milk from start to finish.
Flavor intensity is where things really diverge. Macchiatos are all about that espresso punch. Cortados give you a sustained, approachable coffee flavor that still packs a bit of oomph.
Go for a macchiato when you want pure espresso energy with barely any milk. Reach for a cortado if you want something robust but a little smoother.
Popular Variations and Customizations
The classic cortado is basically a blank canvas for all sorts of creative tweaks. People have come up with chilled versions and regional spins that keep the core balance but add their own twist.
Iced Cortado and Flavored Options
You can easily turn a cortado into a cold treat—just use chilled milk and pour it over ice with espresso. The trick is to keep that 1:1 ratio, even when it's served cold.
Popular flavor additions:
- A splash of vanilla syrup (not too much—half a pump is plenty)
- Cinnamon sprinkled on top
- Caramel mixed into the milk
- Coconut or oat milk for a dairy-free vibe
With iced cortados, it helps to pour the espresso over ice first, then add the cold milk slowly to keep some layering. This version really shines in the summer.
Cafes sometimes roll out seasonal takes, like pumpkin spice or maple cortados. These keep the drink's balance intact, just adding a little something extra that doesn't drown out the espresso.
The Cortadito and Leche y Leche
The cortadito is Cuba's spin on the cortado. Here, a small scoop of demerara sugar (or azúcar morena) goes straight into the espresso before the milk. You get a sweeter, slightly richer drink than the standard cortado.
It's a staple in Cuban coffee culture, especially in the afternoon. The sugar melts into the crema, then the milk goes in, giving you layered flavors.
Leche y leche pushes things further. This version uses both regular milk and condensed milk—about a quarter of the steamed milk gets swapped for condensed. The result? A dessert-like cortado that's rich and sweet.
This one popped up in Latin American communities and is perfect if you like your coffee on the indulgent side. The condensed milk adds body and sweetness, making it a treat for anyone with a sweet tooth.
Frequently Asked Questions
Here are answers to the big questions about cortados, how they compare to other drinks, and the different names you might hear floating around. And yes, we'll finally sort out the cortado versus piccolo thing.
How does a cortado differ from a cappuccino in terms of preparation and taste?
A cortado blends equal parts espresso and steamed milk, with no foam cap. Cappuccinos layer one-third espresso, one-third steamed milk, and a thick foam topping.
The cortado's milk is smooth and velvety, not airy. So you get a more direct coffee flavor, compared to the lighter, fluffier feel of a cappuccino.
Cortados are served in smaller 4-6 ounce glasses, while cappuccinos usually show up in 6-8 ounce cups with that signature foam hat.
Can you explain the differences between a cortado and a latte for us caffeine heads?
Lattes use way more milk than cortados, usually a 1:3 or 1:4 espresso-to-milk ratio. Cortados stick to a balanced 1:1.
So, cortados come through with a bolder coffee flavor. Lattes are creamier and much more milk-forward because of all that extra steamed milk.
Lattes are bigger too—think 8-10 ounces. Cortados stay small and mighty at 4-6 ounces, so they're great for a quick, strong coffee fix.
What sets a cortado apart from a macchiato when I'm craving something strong yet smooth?
A traditional macchiato is just espresso with a tiny spot of milk foam. Cortados mix espresso with an equal amount of steamed milk.
Macchiatos give you a sharp espresso hit with barely any milk. Cortados soften things up, cutting the espresso's edge with more milk for a smoother sip.
If you want just a hint of milk, go macchiato. If you're after a true coffee-milk partnership, the cortado's your friend.
For someone who loves their coffee milky, what makes a cortado a better choice than a flat white?
Flat whites actually have more milk than cortados, using a 1:3 espresso-to-milk ratio. If you really want a milky drink, the flat white could be more your style.
But cortados offer a stronger coffee flavor because of the 1:1 ratio. That balance can be more satisfying if you don't want your coffee drowned in milk.
Plus, cortados are smaller—4-6 ounces compared to the flat white's 6-8. Sometimes, it's about quality over quantity.
I've heard baristas mention different names for cortados; what are the most common aliases for this brew?
Gibraltar is probably the name you'll hear most, especially in San Francisco coffee shops. It's named after the short, thick glass it's served in.
In Cuba, it's called "cortadito," and comes with a bit of sugar. Portugal has "garoto," which means "little boy."
Some places use "piccolo latte," though technically that's a bit different. No matter the name, it's still that equal blend of espresso and steamed milk.
In the battle of coffee champions, who wins the flavor tug-of-war, a cortado or a piccolo?
A piccolo latte starts with a ristretto shot and more milk, so you get a sweeter, gentler flavor. Cortados stick to regular espresso shots mixed with equal steamed milk.
Cortados hit harder with that bold coffee flavor, all thanks to the full espresso extraction. Piccolos lean toward a smoother, softer taste because of the ristretto.
Both drinks show up in those tiny glasses, but cortados definitely bring more caffeine to the table. If you’re after a small drink that doesn’t skimp on coffee flavor, cortados might just edge out the competition here.