Cortado Coffee Guide: How to Make a Cortado

A cortado is an espresso drink made with one to two shots of espresso and a roughly equal amount of steamed milk. “Cortar” is a Spanish verb meaning "to cut," as in, the coffee is cut with hot milk. Milk can have the added benefit of cutting the acidity of the coffee as well. Compared to popular Italian coffee drinks, a cortado contains more milk than a macchiato and less than a cappuccino. The milk is also steamed and not overly frothed, which results in a different texture than most Italian coffee beverages. For this same reason, the cortado is often compared to the flat white, another drink with roughly equal parts espresso and warm milk.

The cortado originated in the Basque Country of Spain, though not much else is known about when or how the drink became popular in Spain. The cortado first became popular with coffee drinkers in the United States thanks to San Francisco's Blue Bottle Coffee Company. The cortado-style beverage was sold off-menu as a Gibraltar (named after the small glass the drink was served in) as early as 2005. The cortado soon spread through third-wave coffee shops nationwide.

An espresso machine will help you make the perfect cortado.

1. 1. Grind the coffee beans. The best espresso comes from freshly ground coffee beans—preferably ground with a burr grinder, which produces more uniform particles than a blade grinder. Grind the beans directly into the portafilter for the freshest coffee possible.
2. 2. Tamp the beans. The next step is tamping. A tamper is a small, flat round weight with a handle—kind of like a stamp. You use the tamper to press the coffee grounds into an even disc. This will ensure that the portafilter can go into and come out of the machine properly and maximize the water's contact with the coffee. Don't press too hard, or the disc will become compacted. Apply light pressure and release with a slight twist.
3. 3. Prepare the glass. Warm up a small glass (such as a Gibraltar glass) by pouring hot water into the glass.
4. 4. Make a single or double shot of espresso. Gently slide the filter basket into the machine and turn the handle to lock it into place. Pour the hot water out of the glass and place it underneath the portafilter. Depending on the design of your espresso machine, you'll need to flick a switch or press a button, and the coffee will stream out into the cup.
5. 5. Steam the milk. Your machine will have built-up steam that you can now release using the steam wand. Release a tiny bit of steam into a rag or sponge to clear the wand of any residue. Fill your frothing pitcher a third of the way full with whole milk (or barista-style almond milk, oat milk, or coconut milk) and insert the wand into the center of the pitcher. Keep the wand submerged to heat the milk until the outside of the pitcher is warm to the touch and a very small amount of foam has formed.
6. 6. Pour the milk. Slowly pour the milk into the glass on top of the espresso. (You will likely have leftover milk.) Serve immediately.

The cortado and cappuccino appear to be similar at first glance, but they differ in a few ways.

• Amount of milk: A cappuccino contains more milk than a cortado.
• Amount of froth: The milk in a cappuccino also tends to be frothier. Cortados more often feature textured milk (aka microfoam) and foam art (also known as latte art) rather than a cloud of thick milk foam.
• Presentation: Cappuccinos are traditionally served in ceramic cappuccino cups, while cortados are often served in small tumblers.

A cortadito ("little cortado") is a Cuban espresso beverage. Like the cortado, it features espresso topped with a little milk, but in the cortadito’s case, the milk is sweetened condensed milk rather than steamed fresh milk. The Cuban cortadito was invented during a time in which it was easier to get condensed milk than fresh milk in Cuba. It is still enjoyed in Cuba and abroad—especially in Miami.

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