A Small Coffee with a Big Flavor: Cortado

Cortado is a Spanish coffee beverage that has been gaining popularity in cafes around the world. Known for its perfect balance and strong flavor, this drink is an ideal choice for coffee lovers who want to taste the real essence of espresso without the excessive bitterness.

What is Cortado? Its Origin and Ingredients

The word “cortado” comes from the Spanish verb “cortar,” which means “to cut.” This name perfectly describes the drink’s main purpose: to “cut” the intense acidity and flavor of the espresso with a small amount of steamed milk. Originating from Spain’s Basque Country, cortado is a simple yet effective way to soften the espresso’s sharpness while maintaining its bold character.

The preparation of a cortado is straightforward, with a 1:1 ratio of ingredients. A typical cortado consists of:

Espresso: One double shot (approximately 2 ounces or 60 ml) of freshly brewed espresso.
Steamed Milk: An equal amount (2 ounces or 60 ml) of steamed milk.

Unlike many Italian coffee drinks, the milk in a cortado is steamed to be creamy and velvety, but not overly frothy or foamy. This creates a smooth texture that blends seamlessly with the espresso, ensuring the coffee flavor remains dominant.

The Difference Between Cortado and Other Popular Coffee Drinks

Cortado is often confused with other espresso-based drinks like latte, flat white, and macchiato. While they all contain espresso and milk, the key differences lie in their milk ratio, texture, and size.

Cortado vs. Latte: A latte uses a much higher ratio of milk to espresso (typically 1:3 to 1:4), resulting in a milder and creamier flavor. Lattes are also served in much larger cups and have a thick layer of foam on top. In contrast, a cortado’s 1:1 ratio provides a more intense coffee flavor in a smaller glass.
Cortado vs. Flat White: Flat whites are similar in that they use steamed milk without much foam, but they typically have a slightly higher milk-to-espresso ratio (around 1:2). This makes the flat white’s flavor a bit smoother and silkier compared to the bolder taste of a cortado.
Cortado vs. Macchiato: A macchiato, which means “marked” in Italian, is an espresso “marked” with just a small amount of milk foam. It is much stronger and more espresso-forward than a cortado, with the milk serving only to slightly soften the flavor rather than blend with it equally.

How to Make a Cortado at Home

Making a cortado at home is surprisingly easy if you have the right equipment.

Prepare the Espresso: Brew a fresh double shot of espresso (about 2 ounces). For the best result, use a high-quality espresso machine.
Steam the Milk: In a separate pitcher, steam 2 ounces of milk. The goal is to create a velvety, liquid-like consistency with very little foam. Aim for a temperature around 130-150°F (55-65°C).
Combine and Serve: Pour the steamed milk directly into the glass containing the espresso. The milk should seamlessly mix with the coffee. A traditional cortado is often served in a Gibraltar glass, a small, thick-walled glass that helps maintain the drink’s temperature.

This simple process results in a balanced and smooth coffee that highlights the quality of the espresso.

For a deeper dive into the world of coffee, you can explore the history of different coffee beverages and their cultural significance.