Guide · As of October 2026
A Cortado is an espresso that is "cut" with about the same amount of warm milk. It has almost no foam, is usually served in a small glass and sits taste-wise between an espresso macchiato and a flat white: more milk than the former, considerably less than the latter.
The name comes from the Spanish cortar, to cut. The milk cuts the espresso's sharpness without covering it up.
The recipe at a glance
| Cortado | |
|---|---|
| Ground coffee | 17 to 18 g in the double basket |
| Espresso in the cup | 34 to 38 g |
| Milk | about the same as the espresso, 35 to 45 g |
| Milk temperature | 55 to 60 °C |
| Foam | almost none, just a thin film |
| Glass | 100 to 130 ml |
The amount of milk is a guideline. In Spain the cortado is served with slightly more or less milk depending on the region. The decisive factor is a ratio of roughly 1 to 1.
Step by step
- Warm the glass. With so little liquid every degree counts.
- Pull a double espresso directly into the glass.
- Warm a small amount of milk. 50 to 60 g in a small jug, there will be some left. With less it is hard to steer the steam wand cleanly.
- Introduce very little air. The milk should be warm and slightly creamy, not foamy.
- Stop at 55 to 60 °C. A cortado is drunk immediately and may be slightly cooler than a cappuccino.
- Pour in slowly, until the glass is about half full of milk.
Cortado, Macchiato, Flat White: the difference
| Espresso Macchiato | Cortado | Flat White | |
|---|---|---|---|
| Espresso | single or double | double | double |
| Milk | a spoonful of foam | about 1 to 1 | 115 to 120 g |
| Foam | a dollop on top | almost none | at most 0.5 cm |
| Vessel | espresso cup | small glass | cup, 160 ml |
| Character | espresso with a milky note | espresso, rounded | milk-based drink with plenty of coffee |
The simple rule of thumb: the macchiato "marks" the espresso, the cortado "cuts" it, the flat white "tops it up."
Which bean suits the cortado?
In a cortado half the drink is espresso. Extraction errors and the bean's characteristics are therefore much more noticeable than in a cappuccino. That argues for beans that also work well on their own.
Round and chocolaty: Ätna Organic Espresso. Dark chocolate, nougat, roasted hazelnut, very low acidity. With the small amount of milk the cortado tastes like liquid dark chocolate. Extraction: 17 to 18 g, 34 to 38 g, 91 to 92 °C, 25 to 28 seconds.
Balanced: Houseblend N°1. Chocolate and nougat with a hint of citrus. The milk smooths the top notes, the freshness remains. Extraction: 17 to 18 g, 36 to 40 g, 93 to 94 °C, 28 to 32 seconds.
For the curious: Hochlandjuwel. A natural from Ethiopia with blueberry and dark chocolate. Because the cortado contains so little milk, the fruit remains clearly perceptible. The lively acidity of this bean is intentional and not to everyone's taste.
Frequently asked questions
What is a cortado?
An espresso with about the same amount of warm milk and almost no foam, served in a small glass.
How much milk goes into a cortado?
About as much as the espresso. For a double espresso of 34 to 38 g that means 35 to 45 g of milk.
What's the difference between a cortado and a flat white?
The flat white contains about three times as much milk on the same double espresso, namely 115 to 120 g, and a thin layer of microfoam. The cortado is smaller and tastes more of espresso.
What's the difference between a cortado and an espresso macchiato?
The macchiato gets only a spoonful of milk foam. The cortado gets warm liquid milk in a roughly 1 to 1 ratio.
Where does the cortado come from?
From Spain. There it is one of the usual coffee drinks after a meal.
Does a cortado work with oat drink?
Yes. Because almost no frothing is needed, a cortado with oat drink is even easier than a cappuccino. Choose a low-acid roast and do not heat the oat drink above 60 °C.
Read more: Flat White · Ristretto, Espresso, Lungo · Cappuccino
