An espresso with an equal amount of warm milk (1:1), without significant foam. Originates from Spain, is served in a small glass. Espresso-forward, but rounded out by the milk — perfect for those who find a cappuccino too milky and an espresso too intense.

What is a cortado?

An espresso with an equal amount of warm milk (1:1), without significant foam. Originates from Spain, is served in a small glass. Espresso-forward, but rounded out by the milk — perfect for those who find a cappuccino too milky and an espresso too intense.

Why that is

The name cortado comes from the Spanish verb cortar — to cut. The milk “cuts” the intensity of the espresso without overpowering it. This is the crucial difference to a cappuccino or a flat white: with a cortado, you primarily taste the espresso, and the milk is just a damper.

Structure:

• An espresso (25–30 ml).
• An equal amount of warm milk (25–30 ml), with minimal or no foam.
• Total volume: 50–60 ml.
• Served in a small glass (often a “Gibraltar” glass with a capacity of 4.5 oz / 130 ml).

What makes the cortado special:

• Espresso in the foreground. The small amount of milk only slightly alters the coffee — it takes away the sharpness but lets all the aromas through.
• No foam distraction. Without the foam layer of a cappuccino, you drink the cortado directly — espresso and milk homogeneously mixed.
• Small volume. You drink it in 2–3 sips. Not a drink to sit with for a long time, but a quick, perfect coffee moment.

Variations worldwide:

• Gibraltar (USA/Specialty): Double espresso with a bit more milk, served in a Gibraltar glass. Originated at Blue Bottle Coffee, San Francisco.
• Piccolo Latte (Australia): Similar to a cortado, but with a ristretto instead of an espresso and slightly more microfoam.
• Galão (Portugal): Espresso with more milk (1:3), in a glass — between a cortado and a latte.

In practice at Green Wall Coffee

At Sophienstraße 27, the cortado is one of my personal favorites — and many regular guests order it after trying it once. It shows the character of the espresso most honestly, without the intensity of a pure shot. If someone is unsure, I say: order a cortado. If that’s too strong, try a flat white next time.

Related questions

• What is the difference between cappuccino, latte macchiato, and flat white?
• What is an espresso macchiato? And a latte macchiato?
• What distinguishes espresso from regular coffee?

Stop by Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.