void spaceby vedant karle
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Espresso + milk

Cortado

Espresso cut with a near-equal amount of warm, lightly textured milk.

EspressoSteamed milk

Where it came from

Spain

20th century

Named from the Spanish cortar, to cut, this is espresso cut with milk. It belongs to Spain’s small-cup café tradition, with many local proportions.

Make it at home

Starting recipe

You'll need

Espresso
36 g
Steamed milk
50–70 g
  1. 01

    Pull

    Make a double espresso in a small glass.

  2. 02

    Steam

    Steam 50 to 70 g milk with only a thin layer of microfoam.

  3. 03

    Combine

    Pour the milk steadily into the espresso.

At a café

A good choice when a cappuccino feels too milky and espresso feels too sharp.