A cortado is a sIf you’re a coffee lover seeking a small yet bold drink that strikes the perfect balance between espresso and milk, the Cortado might just become your new go-to. This delightful beverage, hailing from Spain’s Basque Country, combines a shot of espresso with an equal amount of steamed milk, creating a smooth, creamy texture with a rich coffee flavor and a touch of sweetness. But there’s more to the Cortado than meets the eye—different styles, preparation tips, and even the best coffee beans to use. Let’s dive in and explore everything you need to know about this classic drink.
What Is a Cortado?
At its core, a Cortado is a small, strong coffee made with a 1:1 ratio of espresso to steamed milk. The milk is textured to a micro foam consistency—not too frothy, not too flat—then poured over the espresso. The result? A well-balanced drink that tempers the espresso’s acidity and bitterness without drowning it in milk, unlike its Italian cousins like the latte or cappuccino.
The Origins of the Cortado
The Cortado traces its roots to the Basque region of Spain, though the exact date of its creation remains a mystery. Its name comes from the Spanish verb cortar, meaning “to dilute,” reflecting its purpose: cutting the espresso’s intensity with milk.
From Spain, it spread to Portugal and later to Cuba via Spanish immigrants, where it evolved with local twists like condensed milk. By the 1960s, Cuban immigrants brought it to the U.S., particularly Miami’s Little Havana, where it remains a staple. Today, it’s gaining traction across the country, popping up on specialty coffee shop menus as third-wave coffee enthusiasts embrace its simplicity and balance.
In Spanish café culture, the Cortado is often a mid-morning or afternoon pick-me-up—strong enough to energize, yet gentle enough to sip slowly.
How to Make a Cortado: A Step-by-Step Guide
Ready to brew your own? Here’s what you’ll need and how to do it.
What You’ll Need:
- Espresso machine
- Freshly roasted coffee beans
- Milk (whole is traditional, but alternatives work too)
- A small ceramic cup or glass (4-6 oz / 120-180 ml)
Steps:
- Grind the Coffee: Weigh and grind your coffee beans, aiming for a fine consistency. Load the grounds into the portafilter.
- Tamp It Down: Using light pressure, tamp the coffee evenly in the portafilter for a consistent extraction.
- Pull the Espresso: Lock the portafilter into your espresso machine and extract a double shot (about 2 oz / 60 ml).
- Steam the Milk: Using the steam wand, heat your milk to a microfoam texture—smooth and velvety, not overly frothy. Aim for a temperature of 130-150°F (55-65°C) to complement the espresso. Whole milk is classic, but for a Cuban-style twist, try condensed milk.
- Combine: Pour the steamed milk into the espresso, keeping that 1:1 ratio (e.g., 2 oz milk to 2 oz espresso). No need to stir—just enjoy!
For your first go, stick to the traditional recipe to taste the Cortado as it was meant to be. Then, feel free to experiment!
What’s the Best Coffee for a Cortado?
Since half the drink is milk, your coffee choice matters. Opt for a robust, full-bodied bean—like a Brazilian roast—to stand up to the milk’s creaminess. Lighter, more complex coffees (e.g., Ethiopian or Kenyan) might get lost, leaving you with a milky flavor rather than a balanced Cortado. Always use the freshest beans you can afford and grind them yourself for peak flavor.
How to Drink a Cortado
The Cortado is a small drink, so skip the oversized mug. A 4-6 oz glass or ceramic cup is ideal, showcasing its compact elegance. Pour in your double shot of espresso (no more than two, as the caffeine and intensity can overwhelm), then add an equal amount of steamed milk. Eyeball the 1:1 ratio—no need for precision tools. Sip it as is—its smooth texture needs no stirring—and savor the harmony of coffee and milk.
Cortado Variations to Try
While the classic Cortado is perfection in simplicity, there are fun ways to mix it up:
- Milk Swaps: Oat, almond, or condensed milk can shift the flavor profile dramatically.
- Sweeteners: A drop of honey or sugar adds a new dimension, especially if you lean toward sweeter drinks.
- Portuguese Galao: For a milkier take, try a 1:3 coffee-to-milk ratio—not a true Cortado, but a tasty riff if you’re easing into espresso.
Experiment after mastering the original—it’s a drink that rewards both tradition and creativity.
Final Thoughts
The Cortado is a breeze to make and a joy to drink, offering a refined alternative to bolder espressos or milk-heavy lattes. Next time you’re at a café or brewing at home, give it a whirl. It might just earn a permanent spot on your coffee rotation.