Spanish Cortado Espresso
Cortado
Equal parts espresso and warm milk: the Spanish coffee that cuts the edge without drowning it.
A cortado is espresso cut with a roughly equal amount of warm steamed milk, served in a small glass. The milk softens the espresso's bite without turning it into a milk drink, leaving toasted caramel, bittersweet cocoa and creamy almond.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 120 mg in one serving (4 oz glass), a concentration of 101.7 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Espresso Machine + Steam Wand |
|---|---|
| Coffee-to-water ratio | 1 part espresso to 1 part milk |
| Base & finished drink | 36g → 96g |
| Grind size | Fine Espresso |
| Water temperature | 200°F / 93°C |
| Target brew time | 25 seconds pour |
| Serving | 4 oz glass |
What you need
- 18 g freshly roasted coffee, ground fine for espresso
- About 60 ml whole milk, or an oat milk made for steaming
- Filtered water for the machine
Required gear
- Espresso machine with a steam wand
- Burr grinder with fine adjustment
- Portafilter with a double basket
- Tamper
- Scale accurate to 0.1 g
- Small milk jug
- Thermometer (optional)
- Warm cup or glass
Step-by-step protocol
- 0:00Warm a small glass of about 120 ml. Dose 18 g of ground coffee into the double basket and tamp flat and even.
- 0:20Pull the shot into the glass: 18 g of coffee into about 36 g, in 25 to 30 seconds.
- 0:50Steam about 60 ml of cold milk in a small jug to roughly 60°C. Introduce air for only a second or two, then let the milk spin until it is smooth and glossy with a thin layer of foam.
- 1:30Swirl the jug and pour the milk onto the espresso in a steady stream until the glass is about half espresso and half milk. Serve at once.
Troubleshooting
What it may be good for
A number worth knowing
We list about 120 mg for a cortado made with a double shot, in a drink of about 4 oz. That is more than the roughly 95 mg of a typical 8 oz cup of brewed coffee, in a much smaller cup.
Warm, not hot
Milk for a cortado is warmed to about 60°C and swirled until it is smooth. Overheating it flattens the sweetness, so stop at around 60°C.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
A cortado is espresso cut with a roughly equal amount of warm steamed milk, served in a small glass. The milk softens the espresso's bite without turning it into a milk drink, leaving toasted caramel, bittersweet cocoa and creamy almond.
Origin & Story
Cortado comes from the Spanish verb cortar, to cut, and the idea is in the name: a shot of espresso cut with warm milk. It is a Spanish drink, found all over Spain, made with about as much milk as espresso, and the milk is steamed but not stiff with foam.
The same drink has other names in other places. In Catalonia it is a tallat, and in the Basque Country an ebaki. In Cuba the cortadito is made with condensed milk. Portugal's galão is a longer cousin, with about three parts milk to one of espresso.
One name often confuses people: the gibraltar. It began in San Francisco, where roasters such as Blue Bottle served cortados in a small Libbey Gibraltar glass, and the drink took the glass's name. A gibraltar is 60 ml of double espresso with about 75 ml of foamy steamed milk.
A cortado is not a small latte or a small cappuccino. A latte is mostly milk, a cappuccino wears a cap of foam, and an Italian macchiato has only a spot of milk. A cortado sits in the middle, nearly half and half, which makes it a favorite with people who like the taste of coffee but want it a little rounder.
To make one, pull a double espresso, 18 g of coffee into about 36 g, into a small glass of around 120 ml. Steam about 60 ml of milk to roughly 60°C until it is hot and smooth with only a thin layer of foam, and pour it in so the two are about equal.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 60/100 |
| Acidity | 40/100 |
| Bitterness | 45/100 |
| Body | 75/100 |
| Aroma | 85/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Spanish Cortado Espresso?
One serving, 4 oz glass, contains approximately 120 mg of caffeine.
What temperature should I use for Spanish Cortado Espresso?
Brew the base at 93°C (200°F). Where the milk is heated, 60–65°C is the target; past about 70°C it tastes scalded and loses its sweetness.
How long should Spanish Cortado Espresso be extracted?
Timing: 25 seconds pour. Method: Espresso Machine + Steam Wand. Ratio: 2 oz espresso + 2 oz steamed milk. Grind or leaf format: Fine Espresso.
Why does my Spanish Cortado Espresso taste bitter?
In a milk drink, bitterness comes from the base (espresso pulled too long or tea steeped too long) or from scorched milk. Brew the base to the stated proportion, and if the milk is heated, stop at 60–65°C.
What does cortado mean?
It comes from the Spanish verb cortar, which means to cut. The milk cuts the espresso, softening its acidity and bite without turning it into a milk drink.
What is the difference between a cortado and a gibraltar?
A gibraltar is the San Francisco name for a cortado served in a small Libbey Gibraltar glass, with 60 ml of double espresso and about 75 ml of steamed milk. The two drinks are very close.
Who should avoid Spanish Cortado Espresso?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
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In this recipe: Espresso machine with a steam wand
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