When I translated the word "cortado" into English, some of the results seemed a little strange. The word came up as an adjective, meaning "cut", "disengaged", "clipped" and even "sour"! Not really words we associate with coffee! So, what is a cortado, really? It is simply an espresso, that has been ''cut'' with a small dash of warm milk. Let's take a look at why people would want to order this drink, and where it is most popular.
What you think - what is a Cortado?
A cortado coffee drink is far from sour! You may only hear distinguished coffee drinkers ordering the beverage, as it's not always prominent on a cafe menu. The way that baristas prepare a cortado gives it many perks and benefits, so let's look at what they are.
- The reason that we add a tiny dash of warm milk is to reduce the acidity.
- Some baristas choose to add some micro foam to the drink to make latte art. This is more impressive for the customers and creates a unique dining experience. However, the classic cortado is foamless without any latte art.
- It provides an intense caffeine hit if that's what you want. We tend to hold back on adding too much milk, so the result is a strong coffee drink. It may be small, but it packs a punch!
- Caffeine has many benefits. It helps to improve your memory and can assist in problem-solving tasks. You can get a big daily dose of antioxidants from your cortado, too!
- The high volume of coffee to milk makes it ideal for someone who appreciates the taste of coffee. It's all about quality and not quantity.
- The flavor is bold and the robustness of the coffee can shine through the milk. However, the steamed milk adds to a velvety and luxurious texture. For a sweeter hit, you can add sugar.
How to Make a Cortado
If you can answer "what is a cortado", you'll be able to make one yourself! We use steamed milk and equal parts milk and coffee. Here's an easy cortado recipe for you to work on.
You can adjust your cortado to suit your taste. Whether you like it milky or with a stronger coffee flavor, just change up the ratios. Use a 1:1 ratio if you're happy to taste the espresso more, or double up on the milk to weaken it.
A cortado comes from Spain, so you should prepare it like the Spaniards. They don't texturize milk the way that Italians do. You should lightly steam the milk so that it is smooth, without the froth you'd get with a cappuccino.
You will need:
- Fresh, high-quality coffee beans (14-18 g)
- Full-fat milk (about 2 oz.)
- Grinder
- Espresso coffee maker
- Steaming pitcher
- Demitasse (little espresso cup) or small glass
| The Method |
|---|---|
1. | Grind your coffee beans to an even consistency. |
2. | Add them to the portafilter of your coffee machine. Tamp the beans with around 30 pounds of force. Ensure that the pressure is level, so the water can pour through evenly. |
3. | Pour milk into your steaming pitcher. Steam it at about 60-65 degrees C. With practice, you'll learn how to get the texture just right. |
4. | Pull a double shot of espresso into your cup or glass. This should take 15-20 seconds to fully pour. Then pour roughly the same amount of milk over the top of the shots and serve.  |
Who Drinks a Cortado?
Anyone can drink this espresso beverage. Now that you know how to make a cortado, you can drink one whenever you want! But which countries are the biggest fans of the drink?
Those in Spain and Portugal are most likely to order a cortado for themselves. The cortado may be a bit of a newcomer in the American coffee world, but it's a Spanish classic. The drink originated in Spain's Basque Country way back when!
The cortado could be an up-and-coming leader in American coffee shops, though. It is gathering some momentum and makes for a great Instagram shot! American baristas are more likely to add their own touch to the cortado. You might see latte art over here, which was never part of the traditional drink.
In Latin America, they drink one in the afternoons for a late pick-me-up. It is also popular in Cuban coffee culture, though they call it a "cortadito".
In many countries, a cortado may be served in the usual small espresso mug. In Cuba, they use a special glass that often has a wire handle. The size of the glass should be 150-200 ml.
Variations of the Cortado
Cortado condensada
Also known as the bombon, this describes an espresso made with condensed milk. The condensed milk gives the coffee a sweeter flavor. The Spanish often like to enjoy coffee as a dessert, so this provides them with the sweetness as well as the caffeine.
Leche y leche
This translates literally to "milk and milk", so we can guess what it's made of! This espresso cortado consists of condensed milk and is topped with hot milk. The condensed milk appears as a dollop at the bottom of the glass until you stir it.
Piccolo Cafe Latte
This Australian drink is similar to the cortado, It is a single shot of espresso which is followed by steamed milk. It will usually have more milk and a touch more foam than a classic cortado.
The Bottom Line
The answer to our original question "what is a cortado" now seems a lot more simple. The confusing translations at the start of the article now make more sense. It gets its name as it is just "cut" with milk, giving us a small, strong drink that is full of flavor.
Prepare the drink just like the Spaniards with steamed milk instead of microfoam. If you want an even more authentic taste of the culture, only drink in the afternoons! The cortado isn't always on the menu in some countries, but a good barista will know how to whip one up for you!
