What is a Cortado?

A cortado is a sleek, Spanish-origin espresso drink where equal parts espresso and warm milk come together without a frothy cloud. It’s a small cup, usually around 4 to 5 oz, delivering a smooth taste where the espresso’s strength shines through with a gentle milk mellowing.

A Bit of History

The name “cortado” comes from the Spanish verb cortar, meaning “to cut”—because the milk cuts the espresso’s acidity. It originated in Spain’s Basque Country in the early 20th century, becoming a staple pick-me-up for workers needing something quick and uplifting. It’s also known as a “Gibraltar” in San Francisco cafés, thanks to the glass it’s often served in.

How to Make a Cortado

Start with equal parts espresso and steamed milk, no fancy artwork needed, just balance.

• Espresso: Typically a double short shot (about 60 ml).

• Milk: Gently steamed—warm, silky, no big bubbles or foam.

Pour the espresso into a small glass (4–5 oz), then top with the milk. Finish with a thin layer of microfoam, not a giant cloud. Serve in a Gibraltar or similar small glass.

Baristas will often steam milk just enough to reduce bitterness while preserving the espresso’s character.

Ordering Pointers

If you see a milky latte-style drink under the name “cortado,” ask for the classic 1:1 ratio and a small glass. In Spain, it’s common to get it anytime after breakfast, and it isn’t dolloped with foam like a cappuccino. It’s just clean, balanced coffee.

Plain English

A cortado is espresso discreetly chilled by warm milk. No fluff, no fuss, but plenty of flavour. Think of it as espresso’s cooler, more sociable sibling: strong but tempered, concentrated yet easy to drink.