The milk in a cortado is not textured like the milk in a flat white. The difference between the two drinks is subtle and pertains mostly to the consistency of the milk that’s used. The use of textured milk is reminiscent of Italian-styled drinks, much like the latte. It’s important to remember that when it comes to coffee drinks, milk dilutes coffee and adds another flavor.Ī flat white consists of 2 shots of espresso, topped with micro-foamed milk. It’s a fan favorite for people who want to enjoy an espresso drink, but one that doesn’t have a huge amount of milk dominating the flavor and the cup itself.Ī cortado is smaller than a flat white, so it has a stronger taste.
The flat white originated in Australia, and you can now find it in staple coffee shops all over the world. Flat Whiteīecause the two drinks are similar, many confuse the two, but they are very different coffee drinks. The reason for this is so that coffee drinkers can enjoy the smooth, silky texture of the steamed milk mixing with the espresso, without any separation. Spanish coffee beverages, however, don’t usually come with the same “textured” milk. Most Italian coffee drinks contain some foam or froth. The Spanish origin is essential in understanding the makeup of this drink, because it contains little to no foam, unlike many popular espresso drinks. It means “to cut.” The steamed milk cuts the espresso to reduce the intensity and acidity of the drink. The word cortado comes from the Spanish word cortar. The cortado drink is intended for sipping slowly and should be enjoyed as part of a calm and relaxing morning. Others use 2 shots of espresso with an equal amount of milk, to make the drink bigger.Ĭortados are traditionally served in small cups made of metal or glass rather than a ceramic cup. The coffee cortado differs from place to place, as some coffee shops use slightly more milk than espresso. Usually, it’s made using 1 shot of espresso and the same amount of milk, but it can also be made with 2 shots. Keep reading to learn all about the hot new (ish) coffee drink that everyone loves!Ī cortado contains equal amounts of espresso and steamed milk. While there were coffee drinks containing cream and sugar before it, the first evidence of the cappuccino came from the 1930s.Įven though coffee is unanimous with Italy, it was Cuban-Americans who invented the cortado in the 1960s.īut what is a cortado? And how does it compare to similar drinks like the latte, the flat white or caffe’ macchiato? New Yorkers consume 7 times more coffee than other United States cities, and coffee is the most valuable legally traded commodity in the world, second only to oil.Īfter espresso machines became famous in 1901, Italy invented the cappuccino. Recommended: Try the Gibraltar at Paper or Plastik in Mid City.Our world consumes over 2 billion cups of coffee every single day. For the record, it's called a cortado at Endorffeine, Menotti's, and Gjusta, while it's called a gibraltar at Alfred, Paramount Coffee Project, and Winsome. All this to say, the drink is primarily called a cortado on the East Coast, and a Gibraltar on the West Coast. The name soon spread to other third-wave coffee spots. When Blue Bottle first opened up shop in San Francisco in 2005, they formulated a cortado-like drink, and named it for the glass they served it in, according to the New York Times. Cuba, too, has its version, the cordito, often made with condensed milk." And while the glass tumbler the drink is served in has always been called a Gibraltar, Blue Bottle Coffee was actually responsible for popularizing the word as a name for the drink. According to LA Weekly's Tien Nguyen, cortado (the drink) was dubbed as such by the Spaniards because "the milk helps 'cut' the acidity of the espresso.The French call it a noisette, presumably on account of the drink's hazelnut color.
Cortado (the word) is the past participle form of the Spanish verb cortar ("to cut"). So, why the two names? It's mostly a matter of regionality. A gibraltar is a double-shot of espresso with between one and two ounces of steamed milk, served in a glass tumbler (called a gibraltar glass, hence the name). Next, Nichols says, is the Gibraltar (which is interchangeable with the cortado). (Photo by a.rios via the LAist Featured Photos pool on Flickr)
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