A quick post made for no other reason than to clarify what #Starbuckscoffeecompany is pushing… 😏
If you're a coffee lover who values precision, balance, and the purest expression of espresso and milk, the cortado is your drink. No extra syrup, no towering foam—just a harmonious blend of rich espresso and creamy milk, perfected over time.
Originally from Spain, the word cortado comes from the Spanish verb “cortar” (to cut), referring to the way the steamed milk cuts through the intensity of the espresso. This results in a smoother, more approachable espresso experience without losing the bold character of the coffee itself.
What Makes a Cortado Unique?
The cortado stands apart from other milk-based espresso drinks due to its precise 1:1 ratio of espresso to steamed milk. This balance makes it distinct from:
Lattes, which have a much higher milk-to-espresso ratio and a silky microfoam texture.
Cappuccinos, which feature a strong espresso flavor but incorporate a thick layer of airy, frothy milk.
Flat whites, which have a finer microfoam than a latte but still contain a higher milk-to-espresso ratio than a cortado.
The cortado keeps things simple—just enough milk to soften the espresso’s acidity while preserving its complex flavors. Unlike a cappuccino, the milk is lightly textured but not overly frothy, allowing the espresso to remain the dominant taste.
How to Make a Classic Cortado
Making a cortado requires precision and a few key tools to get it just right. Here’s how:
For Espresso Machine Owners:
Brew a Double Shot of Espresso (about 1.5-2 oz)
Use high-quality, freshly roasted coffee beans for the best flavor.
We love our Riverside Blend
Grind the coffee fine.
Use a well-calibrated espresso machine to extract a balanced shot (aiming for 25-30 seconds of extraction time).
Steam the Milk (about 1.5-2 oz)
Use whole milk for the creamiest texture (though oat, almond, or soy work well too).
Steam to 130-150°F (55-65°C), ensuring it’s warm but not scalding.
Texture the milk lightly—not too foamy, just silky smooth.
Pour the Milk Over the Espresso
Use a small 4-5 oz glass to keep the cortado’s signature size.
Pour gently, allowing the milk and espresso to mix evenly.
Enjoy!
Sip and appreciate the balanced, full-bodied flavor with a creamy finish.
Home Barista Caveat: How to Make a Cortado Without an Espresso Machine
Not everyone has access to a high-end espresso machine, but you can still make a version of a cortado with home barista tools. Here’s how:
Alternative to Espresso:
AeroPress “Espresso” – Use the inverted method with a fine grind, applying firm pressure to mimic espresso extraction.
Moka Pot – Produces a more concentrated, espresso-like coffee. Not quite the same, but close!
Alternative to Steamed Milk:
French Press Method – Heat milk to 130-150°F, then pump the plunger up and down until you achieve a velvety texture.
Handheld Milk Frother – A simple and effective way to aerate milk, though it tends to create more foam than a true cortado.
Pro Tip: If you’re using a moka pot or AeroPress, aim for a stronger coffee-to-milk ratio to retain the cortado’s signature intensity.
Why Coffee Lovers Appreciate the Cortado
☕ Balanced Flavor – The equal parts of espresso and milk create a perfectly smooth yet bold taste. ☕ Smaller Serving Size – Ideal for those who love espresso but want a slightly mellowed experience. ☕ Versatile – Works beautifully with oat, almond, or soy milk for alternative flavor profiles. ☕ No Frills, Just Coffee – The cortado is for purists—no sugar, no syrups, just espresso and milk in perfect harmony.
A Timeless Classic That’s Here to Stay
In an age where big coffee chains push frilly, oversized drinks, the cortado remains a beacon of simplicity and quality. It’s a staple for coffee enthusiasts who value balance, tradition, and a straightforward espresso experience.
So, the next time you hear about a “new” small espresso drink making the rounds, just remember—the cortado has been doing it right all along.
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