Cortado

Cortado: Balancing Espresso with Milk

Not as strong as a straight espresso, nor as mild as a latte, the cortado stands out with its simplicity and balance.

There's something about the cortado's one-to-one milk-to-coffee ratio that sets it apart from its counterparts. The espresso shot combined with an equal amount of milk is quite straightforward, yet it's this simple but unpretentious efficiency that makes it an increasingly popular choice.

The name cortado comes from the Spanish verb cortar, meaning "to cut." This refers to the espresso's sharpness being "cut" or softened by the addition of milk. Unadorned espresso was a bit too fast for the Spanish. A popular phrase in the nation is, "Sin prisa, pero sin pausa," meaning "Without haste, but without pause." It suggests avoiding both rushing and procrastinating. It's a reminder to keep moving forward, but to do so slowly. After all, Spain is the land of the siesta.

If we talk a little about the history of the cortado, its origins can be traced back to the early 20th century. At that time, it was known as "Café con Leche Pequeño," meaning "small coffee with milk." This name perfectly captures the essence of the drink, a delightful way to soften the intensity of espresso with a touch of warm milk.