Cortado vs Flat White – Two Drinks, One Confusion
You’re standing at the counter of a specialty coffee shop, staring at the menu. Cortado. Flat white. They’re both small, espresso-based, milk drinks. They look similar. They sound similar. So what’s the actual difference?
This is one of the most common questions in the coffee world, and honestly, the answer isn’t as straightforward as you might hope. These two drinks come from completely different coffee cultures – one from Spain, the other from the southern hemisphere – and they’ve each evolved in their own way as they’ve spread around the globe.
I’ve ordered both in more countries than I can count, and I can tell you that the difference matters – even if it’s subtle. Let’s break it all down so you never have to guess again.
The Quick Answer
A cortado is a small drink (about 4 oz) made with equal parts espresso and warm milk, with little to no foam. A flat white is slightly larger (5-6 oz), made with a double shot of espresso and steamed milk that has a thin layer of microfoam on top. The cortado is Spanish. The flat white is Australian (or possibly from New Zealand – that debate is still going).
But there’s a lot more to it than that. Let’s dig in.
What Is a Cortado?
The cortado comes from Spain, where it’s one of the most popular ways to drink coffee. The name comes from the Spanish verb “cortar,” meaning “to cut” – because the milk cuts through the intensity of the espresso.
A traditional cortado is beautifully simple: one shot of espresso, topped with an equal amount of warm, lightly steamed milk. That’s it. No fancy latte art, no towering foam, no flavored syrups. Just espresso and milk in perfect balance.
The milk in a cortado is barely textured – it’s warm and smooth, but it doesn’t have the velvety microfoam you’d find in a flat white or cappuccino. The goal isn’t to create a creamy, frothy experience. It’s to soften the espresso just enough to take the edge off while letting the coffee flavor stay front and center.
In Spain, you’d order a cortado at any time of day. It’s usually served in a small glass (not a ceramic cup), and it comes out fast. There’s no fuss, no ceremony – just a quick, satisfying coffee that hits the spot.
The cortado has become hugely popular in specialty coffee shops worldwide, especially in the US, UK, and Australia. It appeals to people who find espresso too intense but think a latte is too milky. It’s that perfect middle ground.
What Is a Flat White?
The flat white originated in either Australia or New Zealand in the 1980s – both countries claim it, and the debate has been going on for decades with no resolution in sight. What everyone agrees on is that it emerged from the vibrant coffee cultures of Sydney and Melbourne (or possibly Wellington), where espresso-based drinks were already deeply embedded in daily life.
A flat white is made with a double shot of espresso (sometimes a ristretto double) topped with steamed milk that has a thin, even layer of microfoam. The key word here is “micro” – the foam should be so fine and velvety that it integrates seamlessly with the milk, creating a smooth, creamy texture throughout the drink.
The flat white is larger than a cortado – typically around 5 to 6 ounces (150-180ml) – but still smaller than a standard latte. This means the espresso-to-milk ratio is higher than a latte, giving you a stronger coffee flavor with a silky, creamy mouthfeel.
The “flat” in flat white refers to the thin, flat layer of microfoam on top – as opposed to the thick, dry foam you’d find on a traditional cappuccino. This flat foam layer is also what makes flat whites a favorite canvas for latte art.
Cortado vs Flat White – The Detailed Comparison
Let’s put these two drinks side by side and compare every aspect:
Size
Cortado: Small – about 4 oz (120ml). It’s a quick drink, not something you nurse for an hour.
Flat white: Medium-small – about 5-6 oz (150-180ml). A bit more substantial, but still compact by modern coffee shop standards.
Espresso
Cortado: Traditionally a single shot of espresso, though many specialty shops outside Spain use a double.
Flat white: Almost always a double shot, sometimes pulled as a ristretto (a shorter, more concentrated extraction).
Milk Texture
Cortado: Warm, lightly steamed milk with minimal to no foam. The milk is smooth and liquid-like.
Flat white: Steamed milk with a thin, velvety layer of microfoam. The texture is silky and creamy – noticeably different from the cortado’s more straightforward milk.
Milk-to-Espresso Ratio
Cortado: 1:1 – equal parts espresso and milk.
Flat white: Roughly 1:2 or 1:3 – more milk than a cortado, but less than a latte.
Temperature
Cortado: Warm, not hot. The milk is steamed just enough to take the chill off. Some people find cortados disappointingly lukewarm if they’re used to piping-hot lattes.
Flat white: Hotter than a cortado, as the milk is more thoroughly steamed. Still not scalding – good baristas aim for around 55-65 degrees Celsius (130-150 degrees Fahrenheit).
Flavor Profile
Cortado: Bold and espresso-forward. The milk softens the bitterness and acidity but doesn’t mask the coffee flavor. You can taste the specific characteristics of the espresso.
Flat white: Rich and balanced. The microfoam creates a creamier mouthfeel that integrates more fully with the espresso. The coffee flavor is still strong but wrapped in velvet.
Origin
Cortado: Spain (also very popular in Portugal and Latin America).
Flat white: Australia or New Zealand (claimed by both, disputed endlessly).
Serving Vessel
Cortado: Traditionally a small glass, often a 4.5 oz Gibraltar glass (which is why some cafes call it a “Gibraltar”). In Spain, it’s always a glass.
Flat white: A ceramic cup, usually a tulip-shaped or standard cappuccino cup. The white interior shows off the latte art.
Latte Art
Cortado: Possible but not typical. The small size and minimal foam make it tricky. Some skilled baristas manage it, but it’s not expected.
Flat white: Very common. The microfoam is ideal for latte art, and many baristas consider the flat white the best canvas for their designs.
Caffeine Content
Cortado: One shot of espresso – roughly 63mg of caffeine (varies by bean and extraction).
Flat white: Double shot – roughly 126mg of caffeine. Twice the kick in a slightly larger package.
Side-by-Side Summary
| Feature | Cortado | Flat White |
|---|---|---|
| Size | ~4 oz (120ml) | ~5-6 oz (150-180ml) |
| Espresso | Single shot | Double shot |
| Milk texture | Warm, minimal foam | Steamed with microfoam |
| Ratio (espresso:milk) | 1:1 | 1:2 or 1:3 |
| Temperature | Warm | Hot |
| Flavor | Espresso-forward | Balanced, creamy |
| Origin | Spain | Australia/New Zealand |
| Typical glass | Small glass (Gibraltar) | Ceramic cup |
| Latte art | Rare | Common |
| Caffeine | ~63mg | ~126mg |
Which One Should You Order?
This depends entirely on what you’re looking for in a coffee. Here’s a simple guide:
Order a cortado if you:
- Want a small, quick coffee
- Prefer a strong espresso flavor with just enough milk to smooth things out
- Don’t like foam or frothy textures
- Want something light that won’t fill you up
- Appreciate simplicity in your coffee
Order a flat white if you:
- Want a slightly larger, more substantial drink
- Love the creamy, velvety texture of well-steamed milk
- Want a strong coffee flavor but with more body and richness
- Enjoy latte art
- Need a bigger caffeine hit (double shot)
How These Drinks Vary Around the World
One of the tricky things about comparing cortados and flat whites is that both drinks are made slightly differently depending on where you are.
The Cortado’s Global Journey
In Spain, a cortado is strictly a single espresso with a small splash of warm milk. Nothing fancy. In the US, especially in specialty coffee shops, the cortado has been slightly modified – many shops use a double shot and serve it in a Gibraltar glass (a specific Libbey glassware model), leading some cafes to call it a “Gibraltar” instead.
In Latin America, cortados are everywhere but vary by country. In Cuba, the cortadito is a beloved variation made with sweetened espresso and steamed evaporated milk. In Argentina, the cortado is a staple of cafe culture, usually served with a couple of medialunas (croissants).
The Flat White’s Identity Crisis
The flat white has had even more identity confusion as it’s spread globally. In Australia and New Zealand, where it originated, a flat white is a very specific thing – double ristretto, textured milk, small cup. But as it’s traveled to the UK, US, and Europe, it’s often been interpreted more loosely.
Starbucks introduced the flat white to its global menu in 2015, which brought the drink to mainstream attention but also muddied the waters. Their version uses ristretto shots and whole milk but is served in a larger cup than the original, which purists find… let’s say “disappointing.”
If you’re at a specialty shop, you’ll likely get something closer to the authentic version. At a chain, the flat white might be closer to a small latte with an extra shot. It’s always worth asking how a particular shop makes theirs.
Can You Make These at Home?
Absolutely – though the flat white requires a bit more skill because of the microfoam.
Making a Cortado at Home
- Pull a single (or double) shot of espresso into a small glass
- Heat milk until warm – not hot, not foamy, just warm. You can use a steam wand on low power or simply heat milk in a small saucepan
- Pour the warm milk into the espresso in roughly equal proportion
- That’s it. Seriously. Simplicity is the cortado’s whole thing.
Making a Flat White at Home
- Pull a double shot of espresso (or a double ristretto if you can) into a 5-6 oz cup
- Steam your milk to create velvety microfoam – this is the hard part. The milk should be glossy and smooth with tiny, invisible bubbles, not frothy or bubbly
- Pour the steamed milk over the espresso, holding back the foam initially, then letting it flow in at the end to create a thin, even layer on top
- Optional: attempt latte art. Be prepared for it to look nothing like Instagram.
The microfoam is what separates a good flat white from a mediocre one. It takes practice to get right, even with a good steam wand. Don’t get discouraged if your first attempts are more “foamy milk on espresso” than “silky microfoam art.” It takes time.
The Verdict
Both the cortado and the flat white are excellent drinks that deserve their popularity. They solve a similar problem – giving you strong coffee with just enough milk to balance things out – but they approach it differently.
The cortado is minimalist, unpretentious, and lets the espresso do the talking. The flat white is more refined, with its velvety texture and careful preparation adding a layer of sophistication.
My personal take? I reach for a cortado when I want something quick and intense – a three-sip coffee break in the middle of a busy day. I go flat white when I want to settle in, savor the experience, and enjoy that creamy, perfectly textured milk alongside a strong double shot.
The good news? You don’t have to choose. Try both. Know the difference. And order the one that fits your mood.
Frequently Asked Questions
Is a cortado stronger than a flat white?
In terms of flavor intensity, yes – the cortado tastes stronger because the espresso-to-milk ratio is higher (1:1 vs roughly 1:2-3). However, a flat white typically has more caffeine because it uses a double shot of espresso compared to the cortado’s traditional single shot.
Are cortados and flat whites the same as a macchiato?
No. A macchiato is even smaller – just an espresso with a tiny spot of milk foam on top. It has significantly less milk than either a cortado or flat white. Think of it as a spectrum: macchiato (least milk) to cortado to flat white to latte (most milk).
Why do some coffee shops not have cortado on the menu?
Some shops list it under different names. “Gibraltar” is a common alternative name in American specialty shops (named after the Gibraltar glass it’s served in). Others might simply not offer it. If it’s not on the menu, you can usually ask for “an espresso with equal parts warm milk, no foam” and get essentially the same thing.
Can I get a cortado or flat white with oat milk?
Yes, most specialty coffee shops offer plant-based milk alternatives for both drinks. Oat milk is especially popular because it steams well and creates decent microfoam. The flavor profile will change slightly, but both drinks work well with oat milk.
Which has more calories – cortado or flat white?
The flat white has more calories because it contains more milk. A cortado with whole milk has roughly 30-40 calories, while a flat white with whole milk has around 60-80 calories. Both are relatively low-calorie compared to lattes, mochas, and other larger milk drinks.
