Cortado

A cortado is equal parts espresso and warm milk — 60 to 80 ml total. No tall foam cap, no big cup. Just coffee, softened slightly.

The name comes from the Spanish verb cortar, “to cut.” The milk “cuts” the intensity of the espresso — that’s the whole idea behind the drink.

What’s in a cortado?

The ratio is 1:1 — one part espresso, one part warm milk. The milk is steamed but carries almost no foam, unlike a cappuccino. What you get is a smooth, compact drink with a clearly recognizable coffee flavor.

Cortado vs. flat white

	Cortado	Flat white
Size	60–80 ml	150–175 ml
Ratio	1:1	more milk than espresso
Foam	almost none	thin layer of microfoam

The flat white is bigger and creamier. The cortado is smaller and more direct.

When to choose a cortado

When an espresso feels too intense but a cappuccino feels too big. The cortado sits right in between. It’s popular in Spain and Latin America, and increasingly common at cafés in the Netherlands that go beyond standard drip coffee.

The coffee stays the main event. The milk helps — it doesn’t take over.

Frequently Asked Questions

What’s the difference between a cortado and a flat white?

A cortado is smaller with an equal ratio of espresso and milk. A flat white is bigger — 150 to 175 ml — with more milk relative to espresso. The flat white also has a thin layer of microfoam, while the cortado has almost none. Want to clearly taste the coffee without a full cup? The cortado is the logical choice.

What grind size do you use for a cortado?

A cortado always starts with espresso, so use the same setting you’d use for espresso. Dial your shot to a 25–30 second extraction at a standard 1:2 ratio. If your espresso tastes too bitter or too sour, fix the grind size before adding milk — milk masks flaws in extraction, it doesn’t fix them.

How do you steam the milk for a cortado?

Steam a small amount of milk — just enough for the 1:1 ratio. Keep the steam wand low in the milk for minimal air: you want texture, not foam. The milk should feel silky, not airy. Stop steaming around 60°C. Pour right after pulling the shot, so the milk cuts through the espresso evenly.