If you’ve ever scanned a coffee shop menu, you might have wondered, what is a cortado coffee drink? It’s a simple yet perfect espresso beverage that balances strength and smoothness. Originating from Spain, its name comes from the Spanish verb “cortar,” meaning “to cut.” This refers to how a shot of espresso is “cut” with a small amount of warm milk. The result is a drink that highlights the espresso’s flavor while softening its intense edge.
It’s the ideal choice for those who find straight espresso too strong but a latte too milky. The cortado gives you a true coffee taste with just enough creaminess. Let’s look at what makes it special.
What Is A Cortado Coffee Drink
At its heart, a cortado is a 1:1 ratio of espresso to steamed milk. Typically, this means one double shot of espresso (about 2 ounces) and two ounces of milk. The milk is steamed, but not frothy or foamy like a cappuccino. It has a velvety, microfoam texture that blends seamlessly with the espresso. This creates a uniform, smooth drink served in a small glass, often a Gibraltar glass, which is where it gets an alternative name in some cafes.
The goal is harmony. The milk doesn’t overwhelm the coffee; it complements it. It reduces the espresso’s acidity and adds a touch of sweetness without adding sugar. This makes the cortado a favorite among coffee enthusiasts who want to appreciate a good espresso roast.
The Cortado’s Spanish Roots
The cortado comes from the Basque region of Spain. It’s a staple in Spanish cafes, often enjoyed in the afternoon. In Spain, coffee culture is about conversation and slowing down, not grabbing a large cup to go. The cortado fits this perfectly—it’s a small, sippable drink meant to be enjoyed leisurely.
Its popularity has spread worldwide, especially in specialty coffee shops. You might also see similar drinks, like the Portuguese “garoto” or the Cuban “cortadito,” which adds sugar. But the classic Spanish version remains the standard.
Cortado vs. Other Coffee Drinks
It’s easy to get confused with all the coffee options. Here’s how the cortado stands apart:
* Cortado vs. Macchiato: A macchiato is an espresso “stained” with a dollop of frothy milk. It has much less milk than a cortado and is stronger.
* Cortado vs. Cappuccino: A cappuccino has a 1:1:1 ratio of espresso, steamed milk, and thick foam. It’s a larger, frothier drink served in a cup.
* Cortado vs. Flat White: A flat white has more milk than a cortado. It uses microfoam like a cortado but in a greater volume, resulting in a creamier, larger drink.
* Cortado vs. Latte: A latte is the milkiest option. It’s mostly steamed milk with a light layer of foam, making the coffee flavor much milder.
The cortado sits squarely in the middle—more milk than a macchiato, less than everything else.
Why You Might Love a Cortado
You should try a cortado if:
* You like espresso but want it slightly softened.
* You find larger milk-based drinks too filling or bland.
* You want to actually taste the coffee beans’ flavor profile.
* You prefer a less sweet drink without syrups.
* You want a quick, small coffee boost without the volume.
How to Make a Cortado at Home
You don’t need a professional setup to make a great cortado. With a few key pieces of equipment, you can create one in your own kitchen.
What You’ll Need
1. An espresso machine, or a strong alternative like a Moka pot or AeroPress.
2. Fresh, finely ground coffee beans. A medium or dark roast works well.
3. Fresh milk (any type, though whole milk steams best).
4. A steaming wand, a small frother, or even a saucepan and a whisk.
5. A small glass (a 4-6 ounce rocks glass is perfect) and a thermometer (helpful but not essential).
Step-by-Step Instructions
Follow these steps for a classic homemade cortado.
Step 1: Pull Your Espresso Shot
Grind about 18-20 grams of coffee finely. Tamp it firmly into your espresso machine’s portafilter. Pull a double shot (about 2 ounces) directly into your serving glass. If you’re using a Moka pot or AeroPress, make a strong, concentrated coffee as your base.
Step 2: Steam the Milk
Pour about 3-4 ounces of milk into a small pitcher (you’ll have waste). You want to create microfoam—tiny, velvety bubbles, not stiff foam. Insert the steam wand just below the milk’s surface. You should hear a gentle paper-tearing sound, not a loud churning. Heat the milk to about 130-150°F (55-65°C). It should feel warm to the touch, not scalding hot.
Step 3: Combine and Serve
Gently swirl the steamed milk to integrate the foam. Pour 2 ounces of the steamed milk directly into the glass with the espresso. Aim to pour it in the center. The milk and espresso should mix naturally into a single, smooth layer. There should be no separation or thick foam on top. Enjoy immediately.
Tips for the Perfect Cortado
* Ratio is Key: Stick to the 1:1 ratio. Use a measuring cup or your glass as a guide if needed.
* Milk Texture: The texture is crucial. Practice steaming milk to get that smooth, liquid paint consistency. If you don’t have a steam wand, heat milk on the stove and use a handheld frother, but try to keep the foam minimal.
* Coffee Quality: Since the drink is small, the coffee flavor is front and center. Use beans you love.
* No Sugar Needed: Try it without sugar first. The steaming process naturally sweetens the milk, which can balance the espresso’s bitterness.
Choosing the Right Coffee Beans
The beans you choose define your cortado. With only two ingredients, each one has to shine.
Best Roast Profiles for Cortados
While you can use any roast, these tend to work best:
* Medium Roast: Offers a balance of coffee flavor, acidity, and body. You’ll often taste chocolate, nut, or caramel notes that pair beautifully with milk.
* Medium-Dark Roast: Has richer, deeper flavors like dark chocolate or toasted nuts, with lower acidity. It stands up very well to milk.
* Single-Origin vs. Blend: A single-origin bean can highlight unique fruity or floral notes. A well-crafted espresso blend is designed for balance and consistency, which is always a safe bet.
Grinding for Espresso
A fine grind is non-negotiable for proper espresso extraction. If your grind is too coarse, the water will flow through too fast, making a weak, sour shot. If it’s too fine, it will choke the machine, making a bitter shot. Adjust your grinder until you get a 2-ounce shot in about 25-30 seconds.
Common Cortado Variations
The basic recipe is standard, but cafes and cultures have created some delicious twists.
The Cortadito (Cuban Cortado)
This version is popular in Cuba and Florida. It’s made by whipping the first few drops of espresso with sugar to create a sweet, creamy paste called “espuma.” Then, the rest of the espresso and steamed milk are added. It’s sweeter and often uses condensed milk or regular sugar.
Leche y Leche
A variation from the Canary Islands, it involves layering sweetened condensed milk at the bottom of the glass, then adding regular steamed milk and espresso. It creates a sweet, decadent drink.
Iced Cortado
A modern take perfect for warm weather. Pour a double shot of espresso over ice in a glass. Then, add an equal amount of cold milk. The key is to use cold milk, not steamed, to maintain the ratio. Stir and drink quickly before the ice dilutes it too much.
Oat Milk (or Alternative Milk) Cortado
You can absolutely make a cortado with oat, almond, soy, or any other milk. The process is the same. Note that some alternative milks don’t steam as creamy as dairy, but barista-grade versions are formulated to work better. The flavor will be different but often just as enjoyable.
Ordering a Cortado Confidently
Walking into a busy coffee shop can be intimidating. Here’s how to order your cortado like a pro.
What to Say at the Counter
Simply say, “I’d like a cortado, please.” In a specialty shop, they’ll know exactly what you mean. If you get a puzzled look, you can clarify: “A double espresso with an equal part of steamed milk, in a small glass.”
Understanding Cafe Differences
* Specialty Coffee Shops: They will likely serve a classic 1:1 cortado in a Gibraltar glass.
* Chain Coffee Shops: They might not have it on the menu. You could ask for a “double espresso in a short cup with 2 ounces of steamed milk on the side” to approximate it.
* In Spain/Europe: Ordering a “cortado” is common and will get you the authentic drink, often served with a small spoon.
How to Drink It
There’s no wrong way, but it’s typically enjoyed as is, without additional sugar. Sip it slowly. Because it’s small and served without a lid, you get the full aroma with each sip, which is part of the experience.
Frequently Asked Questions (FAQ)
What’s in a cortado coffee?
A cortado contains just two ingredients: one part espresso and one part steamed milk. The milk is steamed to a velvety microfoam texture, not frothy foam.
How is a cortado different from a latte?
A cortado is much smaller and stronger. It has a 1:1 ratio of coffee to milk, while a latte has much more milk, making it milder and creamier. A latte is usually 8-12 ounces or more, while a cortado is around 4 ounces.
Does a cortado have sugar?
A traditional Spanish cortado does not contain added sugar. The slight natural sweetness of the steamed milk is usually enough. However, variations like the Cuban cortadito do include sugar.
Is a cortado stronger than a cappuccino?
Yes, a cortado is stronger. A cappuccino dilutes the espresso with more milk and airy foam. A cortado has less milk relative to the espresso, so the coffee flavor is more pronounced.
Can I make a cortado without an espresso machine?
You can. Use a Moka pot, AeroPress, or even very strong French press coffee as your base. Then, heat and lightly froth your milk on the stove with a whisk or frother. Combine equal parts for a good approximation.
How many shots of espresso are in a cortado?
A standard cortado is made with one double shot of espresso (about 2 ounces). Some places might use a single shot for a smaller drink, but the classic is a double.
The cortado is a testament to the beauty of simplicity in coffee. It doesn’t hide behind flavors or size. It presents the espresso clearly, with just enough milk to make it approachable. Now that you know what a cortado coffee drink is, you can appreciate its place in coffee culture. Whether you order one on your next cafe visit or try making it yourself, you’re in for a balanced and flavorful experience. It might just become your new favorite way to drink coffee.