Origin

The cortado originated in Spain, where its name comes from the Spanish word “cortar” (to cut), referring to milk cutting the intensity of espresso. It later became popular in cafés worldwide.

How it’s made

• One shot of espresso is brewed
• Milk is lightly steamed (very little foam)
• Milk is added to the espresso in equal proportion

Typical ratio: 1:1 (espresso : milk)
Typical size: served in a small glass or cup (120–150 ml)

Taste profile

• Strong espresso presence
• Smooth and balanced
• Low acidity
• Minimal milk sweetness

Variations

• Double cortado – double espresso with equal milk
• Gibraltar – a similar drink name used in some regions

Serving

Typically served hot in a small glass or ceramic cup. Foam is minimal, creating a clean, flat surface.