Particularly popular in countries such as Argentina, Cuba, and Spain, a “cortado” is an espresso cut with a very small amount of warm milk (to reduce the acidity).
The ratio of milk to coffee is between 1:1 – 1:2, and the milk is added after the espresso. The steamed milk should not be too foamed, but many baristas make some microfoam to make latte art.
The cortado (click on photo to enlarge and see slideshow) should always be served in a 150–200 ml (5–7 fl oz) glass, and the milk should only be steamed.
The word “cortado” is from the Spanish cortar, to cut, but this drink is also known as “tallat” in Catalan, “ebaki” in Basque, “pingo” or “garoto” in Portugal, “noisette” in France, and “Gibraltar” in the United States, especially on the West Coast.
Focal Journey (by Gustavo Espinola)