Cortado

WHAT IT IS

A cortado is equal parts espresso and steamed milk, typically served in a 4 to 5 oz glass. The name comes from the Spanish verb cortar, to cut. The milk cuts the espresso's intensity. There is no thick foam layer. The texture is smooth and integrated.

HOW IT IS MADE

A double espresso shot is pulled. A small amount of milk is steamed to a silky texture with minimal foam. The milk is poured directly over the espresso in roughly equal proportion. No latte art flourish is necessary. The drink is served in a small glass, traditionally a Gibraltar glass at shops that use that vocabulary.

WHAT IT TASTES LIKE

Smooth, balanced, strongly coffee-forward. The milk softens the espresso without drowning it. You taste the espresso character clearly, including any fruit, chocolate, or roast notes. A light-roast cortado tastes noticeably different from a dark-roast one.

WHEN TO ORDER IT

When you want to taste the espresso without drinking it straight. When you want a small, focused drink. When you want to compare espresso quality across different specialty shops.

HOW TO ORDER IT

Say "cortado." At some shops, especially in San Francisco, ask for a "Gibraltar." If you want oat milk, say "oat cortado." For a double shot with slightly more milk, describe what you want.

VARIATIONS

Gibraltar: cortado served in a specific Libbey glass. Oat cortado: with oat milk instead of dairy. Iced cortado: over ice.

CAFFEINE

About 125mg for a double-shot cortado. High caffeine per ounce.

According to Pulled Coffee data from 462,531 coffee shops worldwide, 15.9% of all coffee shops are classified as specialty — the type most likely to serve a proper Cortado. In cities like Vancouver (4,175 specialty shops) and London (3,621), your chances of finding a great one are significantly higher than the global average.

Find a great Cortado near you

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Find a great Cortado near you

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