Cortado

A cortado is a coffee beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. The milk is steamed, but not heavily foamed or textured like a latte.

Etymology and Origin

The word "cortado" comes from the Spanish verb "cortar," meaning "to cut." This refers to the milk "cutting" the acidity and intensity of the espresso. The cortado is believed to have originated in the Basque Country of Spain.

Preparation

The preparation of a cortado typically involves pulling a double shot (or sometimes a single shot) of espresso and then adding an equal volume of steamed milk. The milk is steamed to warm it, but it is not textured with the thick layer of microfoam characteristic of a cappuccino or latte. The drink is traditionally served in a small glass, often a Gibraltar glass.

Characteristics

A well-made cortado offers a balance between the bold, concentrated flavor of espresso and the smooth, slightly sweet taste of milk. The minimal foam allows the espresso's flavor to remain prominent, while the milk mellows its acidity. The beverage is stronger than a latte or cappuccino due to the higher espresso-to-milk ratio.

Variations and Similar Drinks

While the cortado has a relatively specific definition, some variations exist. In some regions, a small amount of foam may be added. Similar drinks include:

• Gibraltar: Often considered synonymous with the cortado, particularly in the United States, though some argue for subtle differences in preparation or milk texture.

• Piccolo Latte: Similar to a cortado but typically made with a single ristretto shot in a demitasse glass. The milk is lightly textured as in a latte.

• Noisette: The French version of a cortado, typically served with espresso and a small amount of milk.