In Spain, a popular way to enjoy coffee is by ordering a “café cortado.” This term refers to an espresso shot with a small amount of steamed milk, which cuts through the strong flavor of the espresso, making it smoother.
This drink is a staple in Spanish coffee culture, offering a balanced taste that’s less intense than a straight espresso but still rich and flavorful. The café cortado is typically served in small cups, making it a perfect choice for those who appreciate a milder coffee experience without sacrificing the richness of espresso.
To order it, you would say, “Me puede poner un café cortado, por favor.”
Ingredients
1 Espresso Shot + 0.3 Fl. Oz. Steamed Milk
How to order a Café Cortado in Spain?
"Me puede poner un café cortado, por favor."
History and Origin
The cafe cortado has been a part of Spanish coffee culture for well over a century. The word “cortado” comes from the Spanish verb “cortar,” meaning “to cut.” The idea is that a small amount of steamed milk “cuts” the intensity of the espresso. This concept emerged naturally in Spanish bars during the late 19th and early 20th centuries as espresso machines became widespread across the Iberian Peninsula. Spain’s coffee tradition favors strong, dark roasts, and the cortado offered a way to soften that intensity without drowning the coffee in milk. Over the decades, the cortado has spread far beyond Spain. It is now a staple in specialty coffee shops worldwide, from Brooklyn to Melbourne. But in Spain, it remains an everyday drink – nothing fancy, just a perfectly balanced coffee. For a deeper look at its global popularity, check out our guide on what is a cortado.
How It’s Made
A cafe cortado is made by pulling a single shot of espresso – typically from a dark-roasted blend – and adding a small splash of steamed milk. The ratio is roughly 1:1 espresso to milk, though some bars use even less milk. The milk is lightly steamed, warm and smooth but not frothy. Unlike a cappuccino or latte, there is no thick layer of foam on a cortado. The drink is served in a small glass or ceramic cup, usually around 4 ounces total. The beauty of the cortado is its simplicity: just enough milk to round off the espresso’s sharp edges while letting the coffee flavor remain front and center. It starts with a good cafe solo as the base.
How to Order a Cafe Cortado
In any Spanish bar, say: “Me puede poner un cafe cortado, por favor” (meh PWEH-deh poh-NAIR oon kah-FEH kor-TAH-doh, poor fah-VOR). If you want it with cold milk instead of steamed, ask for “un cortado con leche fria.” For a version with condensed milk (popular in some regions), request “un cortado condensado” or “un cortado bombon.”
When and Where Locals Drink It
Spaniards drink cortados at just about any time of day, but they are especially popular during mid-morning and mid-afternoon breaks. You will see construction workers, office employees, and retirees all standing at bar counters sipping cortados between 10 AM and noon. It is also common after lunch as a quick pick-me-up before heading back to work. The cortado is available at every single bar and cafe in Spain – it is one of the most universal coffee orders in the country. Unlike cafe con leche, which is more of a breakfast drink, the cortado works any time.
Variations
The basic cortado is espresso with a splash of steamed milk, but Spain has several regional twists. A “cortado condensada” replaces regular milk with sweetened condensed milk for a dessert-like treat. A “cortado con hielo” comes with a glass of ice on the side so you can pour the hot cortado over it for a refreshing summer drink. In the Canary Islands, you will find the “leche y leche,” which combines regular milk and condensed milk with espresso. Some modern cafes also offer plant-based cortados with oat or almond milk.
Cortado vs Macchiato
The cortado and the Italian macchiato are often confused because they both involve espresso with a small amount of milk. The difference comes down to quantity and texture. A macchiato (“stained” in Italian) uses just a tiny dollop of milk foam to mark the espresso. A cortado uses more milk – enough to genuinely cut the espresso’s bitterness – and the milk is steamed smooth rather than frothed. The result is that a cortado tastes smoother and more balanced, while a macchiato keeps the espresso intensity almost fully intact. Think of the macchiato as espresso with a hint of milk, and the cortado as espresso properly softened by milk.
How to Make a Cafe Cortado at Home
Brew a single shot of espresso (about 1 ounce) using an espresso machine, Moka pot, or AeroPress. Heat one to two ounces of whole milk until steaming – you can use a milk frother or simply warm it in a small pan. The milk should be hot and smooth but not bubbly or foamy. Pour the espresso into a small glass or cup, then add the milk. That is it. The ratio should be roughly equal parts coffee and milk, but adjust to your taste. For something closer to a Spanish bar experience, use a dark-roasted coffee blend. Enjoy it as a mid-morning treat alongside a piece of toast.
FAQ
What does cortado mean?
Cortado means “cut” in Spanish. It refers to the way the steamed milk cuts through the strong flavor of the espresso, making it smoother.
How is a cortado different from a flat white?
A flat white uses more milk (about 5-6 ounces) with a thin layer of microfoam, while a cortado is smaller (about 4 ounces) with just enough milk to soften the espresso. The cortado has a stronger coffee flavor.
Is a cortado stronger than a latte?
Yes. A cortado has a much higher ratio of espresso to milk compared to a latte, so the coffee flavor is more pronounced.
Can I get a cortado in the US?
Absolutely. Most specialty coffee shops in the US now serve cortados. The drink has become very popular outside Spain in recent years.
