The Cortado: A Small Drink with a Big Story

The cortado is simple: espresso “cut” with a small amount of warm milk. The goal is clarity — soften acidity, preserve origin character, and create a silky texture without hiding the shot.

Origins

Spanish in name and spirit, the cortado spread through cafes that prized balance over volume. In the 2010s, it became a connoisseur’s order; in 2025, it’s a litmus test for calibration and taste.

Recipes vary, intention doesn’t

Ratios range 1:1 to 1:2, with milk steamed cooler than a cappuccino. The constant: restraint. A cortado highlights the espresso — not foam.

Why it still matters

It’s the perfect “read” on a shop: roast profile, dial‑in discipline, and milk texture. If a cafe nails the cortado, everything else tends to follow.