Cortado – recipe and guide to the Spanish coffee drink

A cortado is a small coffee drink with espresso and warm milk. It has more coffee flavor and less milk than, for example, a caffe latte and is typically served with very little milk foam.

A classic recipe is based on approximately equal parts espresso and milk. This results in a small, intense, and creamy coffee drink where the milk tempers the sharpness of the espresso without overpowering the coffee flavor.

In this guide, you will get a simple cortado recipe and learn the difference between a cortado, flat white, cappuccino, latte, and macchiato.

Quick cortado recipe

A good starting point for one cortado is:

1 double espresso – approximately 35–40 g of finished espresso

Approximately 35–50 g of warm, lightly steamed milk

Total size around 80–100 ml

You can also make a slightly larger version of around 120 ml.

The most important thing is not hitting an exact number of milliliters, but maintaining a relatively high proportion of espresso compared to other milk drinks.

How to make a cortado

1. Brew a double espresso.
2. Pour cold milk into a milk pitcher.
3. Steam the milk so it becomes warm and creamy with only a small amount of microfoam.
4. Avoid creating a thick layer of milk foam like you would for a more traditional cappuccino.
5. Carefully pour the warm milk into the espresso.
6. Start with approximately the same amount of milk as espresso.
7. Serve the cortado immediately.

Then taste the result.

If you want a more intense coffee flavor, use slightly less milk. If you prefer a milder cortado, you can add a bit more.

What is a cortado?

A cortado is an espresso-based coffee drink that originates from Spain.

The word “cortado” comes from the Spanish verb cortar, which means to cut. The name refers to the fact that the intensity of the espresso is “cut” or tempered with milk.

Traditionally, a cortado is associated with:

• Espresso
• Approximately the same amount of warm milk
• Very little milk foam
• A relatively small serving size
• A distinct espresso flavor

The recipe is not, however, completely standardized.

If you order a cortado in different places around the world, the ratio between espresso and milk can therefore vary.

How much espresso and milk should be in a cortado?

A ratio of about 1:1 between espresso and milk is a good starting point.

If you have, for example:

40 grams of espresso

you can start with approximately:

40 grams of warm milk

This creates a relatively intense cortado.

Many modern cafés use a double espresso as a base and adjust the milk amount according to the desired size.

There is no one universal recipe, however. The traditional cortado is often described as being around 1:1, but in Spain, you can also encounter versions with even less milk.

Should a cortado be made with a double espresso?

It doesn't have to be.

A cortado can be made with both a single and a double espresso depending on the serving size and the coffee shop's recipe.

For home use, I think a double espresso is the best starting point because it provides a rich coffee base and makes the drink easier to balance with the milk.

For example, you can use the recipe from our espresso guide:

18 grams of coffee in

36 grams of espresso out

Then add approximately the same amount of warm milk.

Which coffee beans are best for a cortado?

Because a cortado contains relatively little milk, the coffee's own flavor is very prominent.

You can therefore use both medium and dark roasted coffee beans – and even light roast coffee if you prefer a fruitier style.

Medium roasted coffee

Medium roasted coffee beans are a very good starting point for a cortado.

You often get a good balance between sweetness, body, acidity, and the coffee's original flavor notes.

This works well if you want to be able to clearly taste both the espresso and the milk.

Dark roasted coffee

Dark roasted coffee beans typically provide a more intense and toasted flavor profile.

This can create a classic, strong cortado with clear notes of, for example, chocolate, nuts, and roast character – depending on the specific coffee.

Light roasted coffee

Light roasted coffee can also be used for a cortado.

Here you can get more fruitiness and acidity, because there is not so much milk to hide the coffee's flavor profile.

This can be exciting if you already brew light roasted espresso.

What should the milk be like for a cortado?

The milk should be warm and creamy, but not have a thick layer of foam.

A cortado differs from a cappuccino, among other things, by having significantly less foam.

The goal is smooth, lightly steamed milk with only a small amount of microfoam.

This provides a creamy mouthfeel without making the drink airy.

Modern cafés may use a small amount of microfoam, partly to be able to pour latte art, but the cortado is traditionally associated with very little foam.

How hot should the milk be?

A good working range is about 55–65 °C.

The milk should be pleasantly warm and have a creamy texture without being scalded.

If you use a steam wand, you can start with cold milk and introduce a small amount of air at the beginning.

Then, keep the milk in rotation until it has a smooth and glossy consistency.

Since a cortado requires relatively little milk, it can be a bit more difficult to steam than a large portion for a latte.

A smaller milk pitcher can therefore be practical.

Cortado vs. flat white

A cortado and a flat white can look similar because both consist of espresso and relatively finely textured milk.

The difference lies primarily in the amount of milk.

Cortado

Has approximately equal parts espresso and milk and is therefore served as a small and relatively intense coffee drink.

Flat white

Usually contains more milk and is served in a larger cup.

A flat white is therefore typically milder and more milk-based than a cortado.

A cortado is the obvious choice if you want the sweetness and creamy texture of the milk, but still want a distinct and intense espresso flavor.

Cortado vs. cappuccino

A cortado and a cappuccino both contain espresso and milk, but the ratio and the texture of the milk are different.

Cortado

Typically consists of approximately equal parts espresso and milk with very little foam.

Cappuccino

Usually has a larger amount of milk and a more distinct amount of microfoam.

A cappuccino is therefore experienced as airier, while a cortado is smaller and more concentrated.

The espresso usually stands out more clearly in a cortado.

Cortado vs. caffe latte

The difference is even clearer between a cortado and a caffe latte.

A caffe latte contains significantly more milk.

Whereas a cortado might consist of approximately equal parts espresso and milk, a latte consists of espresso combined with a significantly larger amount of steamed milk.

Therefore, a latte is milder and more milk-dominated.

A cortado is better if you want a small milk drink where the character of the coffee beans is still distinct.

Cortado vs. latte macchiato

Latte macchiato is even further from a cortado.

A latte macchiato consists mainly of milk with espresso added.

It is typically served in a taller glass and can have clear layers between the milk, espresso, and milk foam.

A cortado is:

Smaller

More concentrated

Less milk-based

With far less foam

If you have already read our latte macchiato guide, the difference will therefore be very clear.

Cortado vs. espresso macchiato

These two are closer to each other.

An espresso macchiato is basically espresso with a small amount of milk or milk foam.

A cortado contains more milk.

You can therefore think of the order like this:

Espresso → Espresso macchiato → Cortado → Flat white → Cappuccino/latte

The further to the right you move, the more milk you generally get in relation to the coffee – even though precise recipes vary between cafés.

What is the difference between a cortado and a Gibraltar?

Gibraltar is used especially in American specialty coffee and is very similar to a cortado.

The name comes from the small Libbey Gibraltar glass, which was used for serving.

The Gibraltar developed as a version with espresso and steamed milk in a small glass and is therefore considered in many places to be almost the same as a cortado.

There is no international standard, however, that makes a cortado and a Gibraltar completely identical.

For the home barista, the difference is not very important.

Focus instead on the ratio between espresso and milk.

What glass is used for a cortado?

A cortado is often served in a small glass.

A glass of around 90–150 ml is practical, depending on how large a portion you make.

If you use a double espresso of about 36–40 grams and approximately the same amount of milk, you don't need a large glass.

A glass around 120 ml, for example, provides good space for a traditional, relatively small cortado.

The transparent glass has no impact on the taste itself, but provides a beautiful presentation of the coffee and milk.

Can you make a cortado without an espresso machine?

Yes, but the result will not be exactly the same.

A cortado is traditionally based on espresso.

If you don't have an espresso machine, you can experiment with concentrated coffee from a moka pot.

You can then heat and foam a small amount of milk separately.

This doesn't make a classic cortado in a technical sense, but you can achieve a small, intense coffee with approximately equal parts coffee and milk.

Can you make a cortado with oat milk?

Yes.

A cortado can be made with both cow's milk and various plant-based alternatives.

Oat milk is a popular choice for coffee.

If you want to steam the milk with an espresso machine, a barista variant can be easier to work with because it is developed for heating and foaming.

Since only a relatively small amount of milk is used in a cortado, the flavor of both the coffee and the chosen milk will be distinct.

Can you pour latte art in a cortado?

Yes.

If the milk has a fine and uniform micro-texture, you can certainly pour simple latte art in a cortado.

It does require a little practice, however, because:

• The cup or glass is small
• Relatively little milk is used
• The espresso makes up a large part of the drink

Traditionally, however, a cortado doesn't need latte art at all.

The taste and balance between espresso and milk are more important.

Why does my cortado taste too much of milk?

If the coffee taste almost disappears, you are likely using too much milk.

Try to go back to a ratio around 1:1.

If you have 36 grams of espresso, you can, for example, start with approximately 36–45 grams of warm milk.

You can also use a coffee with more body or a slightly darker roast.

Why does my cortado taste bitter?

If the cortado tastes bitter, the problem may lie in the espresso rather than the milk.

Therefore, taste the espresso alone first.

If it is already bitter or very dry, you should adjust your espresso recipe.

It may, for example, be relevant to:

• Grind slightly coarser
• Change the brew ratio
• Check the brew temperature
• Try other coffee beans

Use our espresso guide to dial in the espresso first.

Then it becomes much easier to find the right amount of milk.

A simple cortado recipe to start with

If you just want to get started, try:

18 g coffee beans

↓

36 g espresso

40 g steamed milk

Served in a small glass.

Taste.

If you want more espresso intensity, use slightly less milk.

If you want a softer and milder cup, use slightly more.

This is a far better way to find your preferred cortado than trying to follow one “correct” recipe down to the last gram.

Frequently asked questions about cortado

What is a cortado?

A cortado is a small espresso-based coffee drink with warm milk. The traditional style has approximately equal parts espresso and milk and very little foam.

What does cortado mean?

Cortado comes from the Spanish word cortar, which means to cut. The name refers to the fact that the milk “cuts” or tempers the intensity of the espresso.

How much milk is in a cortado?

A ratio of about 1:1 between espresso and milk is a good classic starting point. Recipes vary, however, between cafés and countries.

How big is a cortado?

A cortado is a relatively small coffee drink. Around 80–120 ml is practical for many recipes, but there is no one fixed international size.

Is a cortado stronger than a flat white?

A cortado typically contains less milk in relation to the espresso and is therefore often experienced as being more coffee-intense than a flat white.

What is the difference between a cortado and a cappuccino?

A cortado is smaller and has less milk and foam. A cappuccino typically has more milk and a more distinct amount of microfoam.

Is a cortado the same as a latte?

No. A latte contains significantly more milk and is therefore a larger and milder coffee drink.

Is a cortado the same as a macchiato?

No. An espresso macchiato typically only has a small amount of milk or foam on the espresso. A cortado contains significantly more warm milk.

Can you make a cortado with one espresso?

Yes. You can make a smaller cortado with one espresso and approximately the same amount of warm milk. A double espresso is, however, common in modern café versions.

Should there be milk foam on a cortado?

Only very little. The milk should be warm and lightly textured rather than having a thick layer of foam.