Little-Known Espresso Knowledge: The Difference Between Cortado and Piccolo Latte

Introduction to Cortado: The Perfect Balance of Espresso and Milk

Steamed milk is the most common companion in specialty coffee drinks. Among these, there's a uniquely named Italian coffee that can be prepared simply by adding milk to espresso in the right proportions—it's called Cortado. While quite rare in domestic coffee shops, it's popular in Spain, Portugal, Cuba, and other regions.

Origin and Definition

"Cortado" derives from the Spanish word "cortar," meaning "to cut" or "to divide." In the coffee world, Cortado is a specialty milk coffee originating from the Basque region of Spain. Unlike other milk coffees such as lattes or cappuccinos, a Cortado is made with a precise 1:1 ratio of espresso to steamed milk—meaning the drink is half coffee and half milk.

Traditional Spanish Cortado Characteristics

In Spain, the most traditional Cortado has three distinct characteristics: an extremely small serving size (approximately 100ml), a 1:1 (or 1:0.5) ratio of espresso to steamed milk, and either no foam or just an ultra-thin layer of microfoam. Such a small serving size means you can finish it in two or three sips, making it a miniature espresso drink. Cortado adds only a small amount of milk, reducing the intensity of the espresso while preserving much of its concentration, resulting in a more balanced and sweeter flavor. Therefore, Cortado offers a richer coffee aroma than milk coffees like lattes or cappuccinos.

Global Adaptations and Variations

Due to its simple preparation and widely acclaimed flavor profile, Cortado quickly became the preferred drink for many coffee enthusiasts in Spain and rapidly spread to surrounding countries and eventually worldwide, aided by geographical advantages. As a result, Cortado recipes have been "creatively modified" to suit local tastes.

For example, in Saudi Arabia, Cortado is interpreted as espresso with just a tiny amount of milk, without strict attention to proportions, and can be served hot or cold. In Costa Rica, Cortado is a small coffee drink made by adding 1 ounce of hot milk to a single shot of Espresso. Italians with "stronger" preferences prefer making it with a single espresso and milk, served in a 50ml coffee cup.

When Cortado spread to Malaysia with its more diverse culinary culture, its preparation methods became even more varied. Some coffee shops mix cream and milk in equal proportions before adding double Espresso; others use double Ristretto; some use milk amounts similar to flat whites; and some even prepare it in the style of a macchiato. Consequently, local Cortado servings can range from 3 ounces to over ten ounces.

The Gibraltar: A Classic Variation

Speaking of innovative Cortado recipes, FrontStreet Coffee must mention its classic variation, the "Gibraltar," which appeared in 2005 at San Francisco's Blue Bottle Coffee. It's typically made with double-steamed milk (80ml) blended with double espresso (40ml) and served in a 130ml Gibraltar glass cup with thick rims and a short ridge. As a result, after the third wave of specialty coffee, Cortado became closely associated with this glass cup. (Note: Gibraltar cups are glass cups produced by the American company Libbey.)

Traditional vs. Sweet Variations

By now, everyone should understand that traditional Cortado is simply a blend of steamed milk and espresso, without additional flavorings. With a 1:1 milk-to-coffee ratio, it delivers a fuller coffee flavor. However, if you don't prefer such a strong taste, you can try the Cuban version of Cortado, called "Cortadito." This is made by adding a spoonful of sugar or a bit of condensed milk to a dark roast espresso base, then pouring frothed milk on top to create a balanced milk coffee with more sweetness.

Cortado vs. Similar Coffee Drinks

Because Cortado emphasizes flavor harmony over appearance or style, it typically isn't decorated with "elaborate" latte art like lattes or cappuccinos (some coffee shops even use only hot milk, making latte art impossible). Additionally, due to its small serving size, Cortado is often confused visually with other coffee-forward milk drinks, such as Piccolo Latte.

(Image shows Piccolo Latte)

FrontStreet Coffee will prepare two 100ml glass cups to make one Cortado and one Piccolo Latte for comparison. We're using the Warm Sun blend coffee beans, with today's extraction parameters being 20g of coffee grounds extracted for 28 seconds to yield 40g of coffee liquid.

Cortado is made with double espresso (40ml) plus hot milk with ultra-thin microfoam (60ml). The 40ml of espresso occupies more than 1/3 of the cup's capacity. As mentioned earlier, traditional Cortado pursues flavor balance, so FrontStreet Coffee won't challenge itself with latte art and will simply pour and blend directly!

Piccolo Latte, on the other hand, uses single espresso (20ml) mixed with approximately 60-75ml of steamed milk with thin microfoam (less than 0.5cm thick), and is finished with a beautiful rosetta pattern.

In terms of color, the Cortado, made with double espresso and milk in a 1:1 ratio, is noticeably darker, with a complete layer of golden crema on top. When tasted, the Cortado expresses more of the Warm Sun coffee beans' wine-like aromas. With the 1:1 milk ratio, it tastes more like espresso with milk—smooth while carrying a hint of milk's natural sweetness. The Piccolo Latte is more like butter cookies, with a higher proportion of milk foam bringing a creamier, smoother texture, though the coffee flavor is less intense than the Cortado.

Conclusion

If you're looking for a drink where milk and coffee complement each other, and you want something with a stronger coffee flavor and simpler preparation, why not try this Spanish specialty, the Cortado?

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