A cortado is a small espresso drink cut with an equal splash of warm milk. The milk softens the espresso without burying the shot. Bold and smooth, the cup drinks fast. Spanish cafes have served the drink for generations.
This guide covers what a cortado is and how the drink differs from a latte or macchiato. The guide also shows how to make one at home. You need only a shot, a little milk, and a small glass.
What Is This Spanish Espresso Drink?
A cortado balances one part espresso with about one part warm milk. The name comes from the Spanish word cortar, meaning to cut. Milk cuts the acidity and bitterness, leaving a rounder cup.
The drink runs small, around 4 ounces total. Steamed milk gives a thin, glossy texture with little foam. The drink lands between a strong espresso and a milky latte.
How It Compares With a Latte, Macchiato, and Flat White
Milk ratio is the biggest difference. A macchiato adds only a spoon of milk, so the espresso dominates. Equal milk keeps this drink balanced and smooth.
A flat white and a latte pour in far more milk, which mellows the espresso further. The cortado keeps the shot front and center. Prefer a bolder base? See what makes dark roast bold.
How to Make One at Home
This drink needs a solid shot of espresso and a little steamed milk. Pull one to two shots into a small glass, aiming for the range the Specialty Coffee Association recommends. Steam or froth two ounces of milk to match.
No espresso machine? A stovetop moka pot or an AeroPress pulls a strong, concentrated shot. Grind fine and fresh for the best base. Read our take on grinding your own coffee.
Pour the warm milk into the espresso and hold back the foam. The goal is a thin layer, not a cappuccino cap. A dark or medium roast makes the boldest base. See how dark roast vs medium roast compare.
Get the Milk Right
The milk makes or breaks the drink. Steam to about 140 degrees Fahrenheit for a sweet, glossy texture. Whole milk froths richest, though oat milk works well too.
No steamer? Warm the milk and shake a sealed jar hard for 30 seconds. The milk turns light and foamy, close to steamed. Skim the thick foam off the top.
Frequently Asked Questions
This small espresso drink cut with an equal amount of warm milk. The cup runs about 4 ounces with little foam. Milk smooths the espresso without hiding the flavor.
A latte pours in far more steamed milk than this drink. The extra milk mellows the espresso, while the smaller drink keeps the shot bold. A latte also runs much larger.
Caffeine in a cortado runs moderate, from one to two shots of espresso. One shot lands near 65 milligrams. Two shots roughly double the amount.
A dark or medium roast makes the boldest base. The milk softens sharp edges, so a rich roast shines. Light roasts tend to disappear under the milk.
Yes. A moka pot or an AeroPress pulls a strong, concentrated shot for the base. Add equal warm milk and hold the foam.
Pull a Better Cortado With Fresh Beans
A great cortado starts with a fresh, bold shot. Blackout Coffee's premium coffee collection ships within 1 to 2 business days of roasting from Florida. Grind fine, pull your shot, and cut the shot with milk.
Want a standing supply? The Coffee Club ships fresh roast on your schedule. Pulling shots daily? Grab a bulk coffee bag. Prefer a sweeter cup? Browse the flavored coffee collection. No machine yet? Instant coffee works in a pinch.
See how Blackout sources and roasts every bag. A bold roast is the heart of a great cup.
Roasted fresh in Florida and shipped within 1 to 2 business days of roasting.
A bold, fresh shot is the heart of a great cortado.
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