A cortado is a small but powerful coffee drink made out of equal parts espresso and heated milk. This mildly acidic drink from Spain’s Basque region came to the market in the middle of the 20th century to bring down the intensity of espresso while retaining flavor intensity.
Need to look for the best cup of coffee? Go to the Royal Oak coffee shop, where you get the best espresso and coffee prepared by professional baristas using locally roasted coffee beans.
Lucky Detroit Coffee & Espresso is here to provide excellent coffee and espresso to those who seek it, offering perfect accompaniments to your break time, whether for a multi-layered flat white or rich latte.
The word “cortado” comes from the Spanish word for “cut,” meaning that the milk tames the robust taste of espresso. It is also served in small glass cups measuring approximately 4 ounces, underscoring the proper proportion of milk and espresso. The cortado has only a small layer on top, like a spoon of froth, compared to a latte or cappuccino that contains more milk and foam.
The proportion of milk to the shot of espresso is as important when preparing a cortado at home. For a cappuccino, whip roughly equal amounts of milk after making a double shot of espresso, about two ounces, till it forms a silky foam instead of a thick froth.
Read also: Macarons – The Perfect Treat for Your Upcoming Corporate Party
The preferred temperature in the milk is between 130°F and 150°F. This will yield a fine micro-foam that is well-suited to be combined with the espresso brew.
Cortados have more of a taste of coffee and are considerably smaller than most of the established drinks. For instance, a latte has an opposite milk-to-espresso ratio, which makes the latte taste milkier and less bitter.
The cortado is ideal for those who need their caffeine fix in a smaller serving and a correct combination of milk and coffee. In the same way, cappuccino contains more foam and, as a result, has a lighter taste and is rather frothy.
As with cortados, there are also differences in regional variations. In Cuba, sweetened condensed milk or direct sugar is poured into the cortadito to make a new change in the conventional beverage. On the other hand, many cafes operating in the U.S. offer iced cortados or other alternatives like almond or oat milk, depending on the preference of consumers.
To prepare a cortado at home, the first thing to do is pull a shot of espresso and steam your milk to the correct temperature.
Pour the milk over the espresso when ready, ensuring the 1:1 ratio is maintained. The end product should be a bold, rich coffee drink that lets the espresso shine through the milk that tames it. With some practice, anyone can achieve the perfect cortado at home – no matter the level of expertise.
Cortado is gaining more popularity worldwide due to the excessive flavor of coffee and the proper size. This Spanish coffee drink will leave a lasting impression on your daily coffee ritual whether prepared at home or at a café.
