How can a simple drop of milk change everything? The cortado is a classic that never fails. Simple, balanced, and with that perfect balance between intensity and smoothness that makes it unique.
Definition and origin of cortado coffee
A cortado is an espresso to which a small amount of hot or steamed milk is added. Just a little. Just enough to "cut" the acidity and result in a smoother drink without losing strength.
Term and literal translation
The name says it all: it's a café cortado with milk. In some countries, they call it macchiato, or "manchado" in Italian, but the idea is the same: an espresso "cut" or "manchado" with milk. Nothing more. Nothing less.
Ideal proportion of cortado coffee and milk
The key is in the quantity. A classic cortado has a ratio of approximately 4 parts espresso to 1 part milk. Just that. Enough to balance, but without obscuring the coffee's flavor. That's why it's essential to use a good bean.
At Ineffable Coffee we recommend full-bodied, sweet coffees, available in our espresso collection.
Techniques for preparing cortado coffee at home
You don't need a coffee shop. Just a good espresso base.
Using espresso vs. moka
If you have an espresso machine, the result will be more precise. But if you use a Moka pot, you can also make an intense cup of coffee. Just make sure the milk is hot, not boiling, and add a small amount. You don't need foam, just the best froth you can get with your home equipment.
Café cortado vs. other coffees with milk
Is it the same as a café con leche? No. A café con leche has more milk, almost equal parts coffee. A cortado is more coffee than milk. This makes it shorter, more intense, and less voluminous. It's perfect if you like the taste of coffee, but with a milder note.
Want to try it with a coffee that truly makes a difference? Discover our seasonal varieties at Ineffable Coffee and start preparing your cortado the way it should be: simple, balanced, and full of flavor.
