If you visit a specialty coffee shop today, you will likely see a Cortado listed on the menu. Served in a small glass, this drink has become a favorite among coffee purists who want a milk-based beverage that doesn’t mask the flavor of the espresso.

But what exactly is a cortado, where does it come from, and how does it compare to other popular drinks like the latte, macchiato, and flat white? In this guide, we explore the origins, ingredients, and distinct characteristics of the cortado.

The Definition of a Cortado

The word cortado comes from the Spanish verb cortar, which means “to cut.” The name refers to how the milk “cuts” through the acidity and bitterness of the espresso.

A traditional cortado is made of equal parts espresso and steamed milk (a 1:1 ratio). It typically consists of:

  • 2 ounces (a double shot) of espresso.
  • 2 ounces of warm, lightly steamed milk.

Unlike lattes or cappuccinos, a cortado has very little or no micro-foam. The goal is to create a smooth, velvety texture where the milk and espresso are integrated evenly throughout the drink.

The Origins of the Cortado

The cortado originated in the Basque Country of Spain and quickly spread throughout Spain, Portugal, and Latin America. In Spain, coffee was historically brewed strong and bitter. Adding a small amount of warm milk was the traditional way to dilute the bite of the espresso without turning it into a massive, milky drink.

In the United States and other Western specialty cafes, the drink is sometimes referred to as a Gibraltar, named after the 4.5-ounce Libbey glass tumbler in which it is traditionally served.

Cortado vs. Other Espresso Drinks

To understand a cortado, it helps to compare it to similar beverages:

  • Cortado vs. Latte: A latte is much larger (8 to 12 ounces) and contains a 1:3 or 1:4 ratio of espresso to milk, topped with a layer of foam. It is much sweeter and milder than a cortado.
  • Cortado vs. Macchiato: A macchiato is smaller (about 2.5 ounces) and consists of a double shot of espresso topped with just a small dollop of frothed milk foam. It is much stronger and more intense than a cortado.
  • Cortado vs. Flat White: A flat white is larger (5 to 6 ounces) and uses a 1:2 ratio of espresso to micro-foam. It has a slightly lighter body and a sweeter milk profile than a cortado.

How to Enjoy a Cortado

A cortado is served at a drinking temperature (warm, rather than piping hot) because the milk is steamed to around 130°F (55°C) to highlight its natural sweetness without caramelizing. Because it is small, it is meant to be drank relatively quickly rather than sipped over an hour.

If you want to make one at home, check out our step-by-step Cortado Recipe.