Cortado
A harmonious 1:1 balance of robust espresso and warm, lightly textured milk, designed to reduce acidity while preserving intensity.
The Extraction
Extract a standard double espresso directly into a small glass tumbler.
Steaming the Milk
Steam a small amount of milk. The milk for a Cortado should be warm (around 55°C) but not aggressively aerated; you want a silky texture with almost zero foam head.
The Cut
Pour the steamed milk gently into the espresso. The goal is an exact 1:1 ratio by volume—cutting the espresso's intensity without masking its inherent flavor.
Service
Serve immediately. Because of the lower milk temperature and small volume, a Cortado cools quickly and is meant to be consumed in a few short sips.
Originating in the Basque country of Spain, the Cortado translates literally to “cut”—referring to the act of cutting the sharp acidity and intense bitterness of espresso with a small, equal amount of warm milk.
Unlike the cappuccino, which relies on a thick layer of aerated foam, or the flat white, which features a fully integrated microfoam, the Cortado is stripped down to its barest essentials. The milk is lightly textured merely to provide a silky mouthfeel and is kept at a slightly lower temperature than standard milk beverages. Served traditionally in a small glass tumbler (often called a Gibraltar glass in the United States), the Cortado is the perfect beverage for those who find a straight espresso too abrasive but feel that a larger milk coffee entirely drowns out the beans’ character.