If you’ve ever scanned a coffee shop menu and wondered, ‘what’s a cortado coffee?’, you’re not alone. This simple yet elegant drink has become a favorite for those who want a balanced coffee experience. It sits perfectly between a strong espresso and a milky latte, offering a unique taste that’s both robust and smooth.
This guide will explain everything about the cortado. We’ll cover its origins, how it’s made, and why it might become your new go-to coffee order. You’ll learn how to make one at home and how it compares to other popular drinks.
What’s A Cortado Coffee
A cortado is an espresso-based drink that originated in Spain. The name comes from the Spanish verb “cortar,” which means “to cut.” This refers to how the small amount of steamed milk “cuts” through the intensity of the espresso. The goal is to reduce the espresso’s acidity while preserving its bold flavor.
The standard ratio is one part espresso to one part warm milk. This creates a drink that’s about 4 to 5 ounces total. The milk is steamed, but not frothy like a cappuccino. It has just a little texture to blend smoothly with the coffee.
Where Did the Cortado Come From?
The cortado’s roots are firmly in Spanish and Portuguese coffee culture. In places like Spain’s Basque Country, it’s a traditional afternoon drink. It’s often served in a small glass, sometimes with a metal ring and base to handle the heat.
Unlike the large, to-go coffees popular in other countries, the cortado is meant to be enjoyed slowly. It’s a social drink, a quick but meaningful pause in the day. Its popularity has since spread to specialty coffee shops worldwide, where its simplicity is appreciated.
The Core Ingredients of a Perfect Cortado
You only need two things to make a cortado, but quality matters.
- Espresso: A double shot (about 2 ounces) is standard. Use freshly ground, high-quality coffee beans. The espresso’s flavor is front and center, so choose a bean you love.
- Milk: Whole milk is traditionally used for its creamy sweetness. The milk is steamed to a “wet paint” or microfoam consistency—warm and silky, with very few bubbles. About 2 ounces of milk is added to the 2 ounces of espresso.
Cortado vs. Other Coffee Drinks
It’s easy to get confused. Here’s how the cortado stacks up against similar drinks.
Cortado vs. Macchiato
A macchiato is “stained” with just a dollop of frothy milk. It’s mostly espresso with a spot of milk. A cortado has a much higher milk-to-espresso ratio, making it smoother and less intense.
Cortado vs. Flat White
The flat white, from Australia/New Zealand, is similar but larger (usually 5-6 ounces). It has a higher proportion of microfoam, giving it a velvety texture. The cortado is smaller and has a more equal balance of espresso and milk.
Cortado vs. Cappuccino
A cappuccino has distinct layers: espresso, steamed milk, and a thick layer of airy foam. It’s a larger, fluffier drink. The cortado has minimal foam and a unified, liquid consistency.
Cortado vs. Latte
A latte is the milkiest option, often 8-12 ounces or more. It’s mild and creamy, with espresso as a background flavor. The cortado is stronger and more coffee-forward due to its equal parts ratio.
How to Make a Cortado at Home
You don’t need a fancy cafe to enjoy a cortado. Here’s a step-by-step guide.
- Gather Your Equipment: You’ll need an espresso machine (or a strong alternative like a Moka pot or Aeropress), a milk steaming wand or a small frothing pitcher, and a 4-5 ounce glass or cup.
- Pull Your Espresso: Grind 18-20 grams of coffee finely. Tamp it firmly and pull a double shot (about 2 ounces) directly into your serving glass. This should take 25-30 seconds.
- Steam the Milk: Pour about 3 ounces of cold whole milk into a small pitcher (you’ll use only 2 ounces). Submerge the steam wand just below the surface. Turn on the steam and heat the milk to about 130-150°F (55-65°C). You want it hot but not scalding, with a glossy texture and tiny bubbles, not stiff foam.
- Combine and Serve: Gently pour 2 ounces of the steamed milk into the glass with the espresso. The goal is to mix them together smoothly. There should be no separate layer of foam on top, just a uniform, light brown liquid. Enjoy immediately.
Tips for the Best Homemade Cortado
- Pre-warm your glass with hot water to keep the drink at the right temperature longer.
- If you don’t have a steam wand, you can heat milk in a saucepan and use a handheld frother. Aim for texture, not foam.
- Experiment with different espresso roasts. A medium or dark roast often works well, but a bright single-origin can also create a interesting balance.
How to Order a Cortado Like a Pro
Walking into a coffee shop? Here’s what to know.
Most specialty coffee shops will know what a cortado is. You can simply ask for a cortado. They will usually serve it in a small glass or ceramic cup. Some places might have slight variations, like a “Gibraltar” (served in a specific glass), which is essentially the same thing.
If you’re at a more mainstream chain, they might not have it on the menu. In that case, you can ask for a double espresso with 2 ounces of steamed milk. Be clear you want just a little milk, not a lot of foam.
Common Variations of the Cortado
While the classic is perfect, some popular twists exist.
- Cortado Condensada: Uses sweetened condensed milk instead of steamed milk for a rich, sweet treat.
- Leche y Leche: A Canary Islands variation with both regular milk and sweetened condensed milk layered in the glass.
- Cortado con Hielo: An iced version where the espresso is poured over ice and then topped with cold, lightly frothed milk.
- Flavor Additions: Some cafes offer a dash of vanilla, caramel, or a sprinkle of cinnamon, though purists prefer it plain.
Why Choose a Cortado?
There are several good reasons to try this drink.
- Perfect Balance: It reduces the espresso’s bite without hiding its flavor. You get the full coffee taste, just softened.
- Smaller Size: It’s a satisfying coffee fix without the large volume of a latte. This makes it great for an afternoon pick-me-up that won’t leave you feeling too full.
- Less Milk, More Coffee: If you find lattes too milky but espresso too strong, the cortado is your ideal middle ground.
- Quick to Drink: Its small size means it stays hot and can be enjoyed in a few satisfying sips.
Nutritional Considerations
A traditional cortado is relatively simple in terms of nutrition. A typical cortado made with whole milk contains roughly:
- Calories: 40-60
- Fat: 2-3 grams
- Protein: 2 grams
- Carbohydrates: 3-4 grams (from the natural sugars in milk)
It’s naturally low in sugar if you don’t add any sweeteners. Using skim or plant-based milk like almond or oat will alter these values, usually reducing the calories and fat.
Frequently Asked Questions (FAQ)
Is a cortado stronger than a latte?
Yes, absolutely. A cortado has a much higher concentration of espresso relative to milk. A latte is mostly milk, so the coffee flavor is more diluted. The cortado offers a stronger, more direct coffee experience.
How do you pronounce cortado?
It’s pronounced kor-TAH-doh. The emphasis is on the second syllable.
Can I make a cortado without an espresso machine?
You can make a close approximation. Brew a very strong coffee using a Moka pot, Aeropress, or even a strong French press concentrate. Then, heat and lightly froth your milk separately. Combine equal parts. It won’t be exactly the same, but it can be very tasty.
What’s the difference between a cortado and a Gibraltar?
They are essentially the same drink. The name “Gibraltar” reportedly comes from the type of glass it was served in at a specific San Francisco cafe. Both refer to a 1:1 ratio of espresso to steamed milk.
Is a cortado sweet?
A traditional cortado has no added sugar. The slight natural sweetness comes from the steamed milk, which cuts the espresso’s acidity. Many people enjoy it as is, but you can always add a little sugar if you prefer.
Should you stir a cortado?
It’s designed to be drank as served, with the milk and espresso already blended. However, there’s no rule against giving it a quick stir if you like. The key is that it’s mixed during preparation, unlike a layered drink.
Finding Your Perfect Cortado
The best way to understand the appeal of a cortado is to try one. Visit a local specialty coffee shop and order one. Pay attention to the balance of flavors—the way the milk complements rather than overpowers the espresso.
Once you know the basic structure, feel free to make it your own. Adjust the ratio slightly, try different coffee beans, or experiment with your milk steaming technique. The beauty of the cortado is in its elegant simplicity. It proves that sometimes, the best things come in small, perfectly balanced packages.
Next time someone asks you, “what’s a cortado coffee?”, you’ll not only be able to explain it but also recommend they give it a try. It might just become your new favorite way to enjoy coffee.