tags: [] - coffee/brewing - coffee/brewing/espresso aliases: - Cortado coffee - Spanish cortado

Cortado¶

Tags: #coffee/brewing #coffee/brewing/espresso Aliases: Cortado coffee, Spanish cortado Related: Espresso MOC | Milk-Based Espresso Drinks | Espresso | Milk Texturing | Caffè macchiato Status: ✅ Complete

Overview¶

A cortado is a two-part espresso drink consisting of equal volumes of espresso and lightly textured milk — typically 30–40 ml espresso and 30–40 ml warm milk — served in a small glass. The milk softens the espresso's intensity and reduces perceived acidity without diluting it as substantially as a flat white or latte. The cortado has Spanish origins (cortar means "to cut" in Spanish, referring to the milk cutting the espresso's strength) and is associated with Spanish café culture, where it is commonly served in a small glass at the bar.

Preparation¶

A cortado is prepared with: - A standard or short double espresso (30–40 ml) - An equal volume of milk (30–40 ml), lightly textured to a smooth, slightly glossy consistency — more integrated than cappuccino foam but warmer and slightly aerated compared to cold milk

The milk is not foamed to the extent used in a cappuccino or flat white; it is heated and lightly aerated to approximately 55–60 °C, producing a texture that pours into the espresso rather than sitting on top.

Flavour Profile¶

The cortado's 1:1 espresso-to-milk ratio produces a characteristically balanced cup: - Espresso character remains prominent — the coffee's flavour, acidity, and body are perceptible through the milk - Milk sweetness rounds the espresso's sharpness and reduces perceived bitterness - Lower acidity perception than black espresso due to milk's buffering effect - Richer than a macchiato (which uses only a small milk cap); lighter than a flat white or latte

Serving Format¶

The cortado is traditionally served in a small glass (70–90 ml capacity) rather than a ceramic cup, which allows the layering of espresso and milk to be seen. In Spain it is often served on a small saucer with a sugar sachet. In specialty coffee contexts it is typically served without sugar.

Drink	Espresso	Milk	Ratio	Character
Macchiato	30 ml	~15 ml foam	~2:1	Espresso-dominant; milk as cap only
Cortado	30–40 ml	30–40 ml	~1:1	Balanced; espresso through milk
Flat white	60 ml	120–150 ml	~1:2	Milk-forward; espresso cut through
Latte	30–60 ml	180–240 ml	~1:4+	Milk-dominant

Key Facts¶

Cortado: equal parts espresso and lightly textured warm milk; served in a small glass
Cortar (Spanish): "to cut" — the milk cuts or softens the espresso's intensity
Typical serve: 30–40 ml espresso + 30–40 ml milk in a 70–90 ml glass
Less foam than a cappuccino; less milk than a flat white; the espresso character remains dominant
Originated in Spanish café culture; common in the Basque Country and across Spain

References¶

Changelog¶

Date	Change
2026-05-02	Compliance review: full rewrite — replaced dictionary atomic note format (⬆️ backlink, ../wikilinks, inline external images, no frontmatter); rebuilt as encyclopedia article

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