Cortado is a type of coffee with origins in Spain. The term derives from the Spanish verb cortar, meaning “to cut,” which refers to the softening of espresso's strong and concentrated taste by adding a small amount of milk. The preparation involves combining espresso and milk in nearly equal proportions, creating a balance that neither retains the full intensity of plain espresso nor resembles the sweetness and creaminess of milk-based coffees such as latte or cappuccino.

Preparation

In its preparation, a single or double shot of espresso is typically used, to which an equivalent amount of warm milk is added. Unlike a cappuccino or latte, the milk in a cortado is not heavily frothed. As a result, the drink has little to no foam on top and maintains a smooth, consistent texture. This method distinctly sets the cortado apart from other espresso-based beverages and highlights its unique character.

Cultural Background and Spread

The cortado has long been especially popular in Spain and Latin American countries, where it is traditionally served in small glass cups. This presentation style emphasizes the coffee’s intensity while keeping the portion modest. Over time, the cortado has spread beyond its origins and become a familiar option on café menus throughout Europe, North America, and the rest of the world as global coffee culture has grown.

Taste Profile and Appeal

In terms of taste and drinking experience, the cortado particularly appeals to those who love the rich, bold flavor of espresso but prefer it slightly tempered by milk. It offers a strong yet silky-smooth character, positioning it as a bridge between straight espresso and more milk-heavy drinks. For this reason, the cortado is often seen as an elegant, balanced alternative within the wide spectrum of coffee beverages.

History of Cortado Coffee

Cortado is a coffee beverage that originated in Spain and gradually expanded to Latin America before gaining global recognition. Within Spain, it occupies a significant role in the country’s coffee culture, where it represents a distinctive way of moderating the intensity of espresso with the addition of milk. The drink has been particularly associated with the northern regions of Spain, where it developed into a common part of daily consumption in cafés and households alike.

Over time, the cortado spread to Latin America, especially to countries such as Cuba and Argentina, where variations of the drink became integrated into local traditions. From there, it continued to appear on café menus in other parts of the world, facilitated by the rise of global coffeehouse chains and the growing popularity of specialty coffee culture.

The enduring appeal of the cortado lies in its balance between strength and smoothness, which has allowed it to remain a preferred option for coffee enthusiasts. While it preserves the concentrated flavor of espresso, the small quantity of warm milk tempers its bitterness and creates a smoother drinking experience. This equilibrium has secured the cortado a lasting position within both Spanish cultural practices and international coffee trends.

Cortado Recipe

The preparation of a cortado is relatively straightforward but requires attention to proportion and technique. The process begins with the extraction of a standard espresso shot, usually measuring around 30 milliliters. The quality of the espresso is essential, as it forms the foundation of the drink and provides its characteristic intensity. Once the espresso is ready, an equal amount of steamed milk is added. This one-to-one ratio is considered the defining feature of the cortado, as it balances the strong, concentrated flavor of the coffee while softening its bitterness and acidity.

Unlike other espresso-based beverages such as cappuccino or latte, the cortado does not rely on a thick layer of milk foam. Instead, the milk is lightly steamed to achieve warmth and a slight texture, but it is not heavily aerated. The absence of significant foam reflects the etymology of the term cortar (“to cut”), emphasizing that the espresso is tempered directly by milk rather than by froth. This method results in a smooth, consistent drink that highlights the natural flavor profile of the espresso while maintaining a more approachable taste.

^{Cortado (Source: Pixabay)}

Differences Between Cortado and Other Coffee Types

Cortado differs from other espresso-based beverages in several important respects. Compared to drinks such as the latte or cappuccino, the cortado contains significantly less milk and only a minimal layer of milk foam. This distinction results in a beverage that preserves the strength of espresso while still being moderated by the addition of milk. Although the cortado is sometimes compared to the macchiato, the proportion of milk in a macchiato is far lower, producing a drink that is much closer in taste to a pure espresso. The cortado, in contrast, achieves a more balanced flavor by using equal parts espresso and milk.

In relation to the flat white, another popular coffee style, the cortado again demonstrates its uniqueness. A flat white generally contains more milk, a smoother texture, and a lighter taste, while the cortado is designed to maintain the espresso’s intensity. For this reason, the cortado is often regarded as a middle ground between strong espresso shots and milk-dominant drinks.

From a sensory perspective, the cortado appeals to espresso enthusiasts who enjoy a bold flavor but prefer a slightly softer, smoother drinking experience. The warm milk reduces acidity and bitterness, making the beverage more palatable and comfortable to drink. Because it uses less milk than many other coffee types, the cortado also tends to be less acidic overall, which can make it easier on the stomach compared to richer, milk-heavy varieties.

Preferred Coffee Beans for Cortado

In the preparation of a cortado, the selection of coffee beans plays an important role in shaping the drink’s overall character. High-quality beans with strong aromatic properties are generally preferred, as the beverage depends on a balance between the concentrated intensity of espresso and the softening effect of milk. Both Arabica and Robusta beans can be used, though Arabica varieties are often chosen for their nuanced flavor profiles, while Robusta beans may be employed to emphasize strength and body. Dark roasts are particularly common in cortado preparation, as the roasting process enhances bitterness, body, and depth of flavor, qualities that are then moderated by the addition of milk.

As a beverage, the cortado appeals to those who seek balance within the spectrum of coffee drinks. It retains the concentrated richness of espresso, providing a robust flavor for dedicated coffee drinkers, while simultaneously reducing harshness through the measured use of milk. This equilibrium makes it both approachable and distinctive, allowing the cortado to serve as an intermediate option between straight espresso and milk-dominant beverages.

Beyond its flavor, the cortado carries cultural and historical significance, rooted in Spanish coffee traditions and later adapted in Latin America and other regions. Its enduring popularity reflects both its practical qualities—strength combined with drinkability—and its role as part of a broader global coffee culture. Today, the cortado continues to be regarded as a favored choice among coffee enthusiasts seeking a beverage that offers intensity without overwhelming bitterness.