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Quick answer: A cortado is a double espresso cut with an equal volume of warm steamed milk — approximately 50ml espresso to 50ml milk, served in a small glass. At around 100ml total, it’s one of the smallest milk-based espresso drinks. It sits between the macchiato and the flat white — more milk than the former, less than the latter, with a very balanced espresso-to-milk ratio.
🔗 See all coffee drinks: Our complete espresso drink guide covers the cortado alongside every other major variety with exact compositions.
What Cortado Means
Cortado is Spanish for cut — the espresso has been cut with milk. The drink originated in Spain (specifically attributed to the Basque Country and Galicia) and is also popular in Cuba and Portugal under various names. It arrived in UK specialty cafes in the 2010s alongside the broader third-wave coffee movement.
What Makes It Different
The defining characteristic of a cortado is the 1:1 ratio — equal parts espresso and milk. This balance is what makes it unique: enough milk to soften the espresso’s harshest edges and add creaminess, but not so much that the coffee is overwhelmed. You taste both the espresso and the milk in roughly equal measure.
The milk in a cortado should be warm and lightly textured — not heavily frothed like a cappuccino, not as thin as a flat white’s microfoam. The foam layer is minimal. This is a drink about the combination of espresso and warm milk, not about foam texture or latte art.
How It Compares to Similar Drinks
| Drink | Espresso | Milk | Total | Character |
|---|---|---|---|---|
| Macchiato | 25-35ml | 10ml dash | 35-45ml | Essentially espresso |
| Cortado | 50ml | 50ml | ~100ml | Equal balance |
| Flat white | 40ml ristretto | 90-100ml | 130-150ml | Espresso-forward milk |
| Latte | 50ml | 150ml | 200-220ml | Milk-forward |
Making a Cortado at Home
Pull a double espresso into a small glass (gibraltar glasses — short, thick-walled glasses of approximately 200ml — are traditional). Steam approximately 60ml of milk to around 55-60 degrees C, introducing minimal air to keep the texture lightly silky rather than foamy. Pour gently over the espresso.
The key is the milk temperature and texture — warmer than you might expect (55-60 degrees rather than the 65 degrees of a latte), and lighter on foam than any other milk drink. The result should taste like espresso and warm milk in equal conversation, neither dominating.
Who Is the Cortado For?
The cortado is for espresso lovers who want a small amount of milk without it taking over the drink. If you find the macchiato’s milk addition too minor and the flat white’s milk volume too much, the cortado’s 1:1 balance is the natural middle ground. It’s also an excellent afternoon drink — small enough not to feel heavy, balanced enough to be interesting.
Frequently Asked Questions
Is a cortado the same as a flat white?
No — they’re similar but distinct. A cortado has a 1:1 espresso-to-milk ratio and is approximately 100ml total. A flat white uses a double ristretto base with 90-100ml of milk, producing approximately 130-150ml total with thinner, more integrated microfoam. The cortado is smaller and more balanced; the flat white is slightly larger with more emphasis on the microfoam texture.
What glass is a cortado served in?
Traditionally a small glass — often a gibraltar glass (4.5oz, approximately 130ml) or a small tumbler. The glass presentation rather than a cup is part of its identity and helps distinguish it visually from an espresso macchiato. Some cafes serve it in a small cup; both are acceptable.
What is the difference between a cortado and a piccolo latte?
A piccolo latte is an Australian drink made with a ristretto (rather than a full double espresso) topped with full cream milk in a small glass — approximately 90-100ml total. The cortado uses a standard double espresso and an equal volume of milk. In practice the terms are often used interchangeably in UK cafes, but the espresso base differs — the piccolo’s ristretto makes it slightly sweeter and more concentrated.