Comments on: What’s a Cortado?

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By: Jeanet Woolcott

Jeanet Woolcott — Wed, 17 Oct 2012 17:54:50 +0000

I love and miss the Cortado. In Peru it was the coffee beverage I ordered. The way it was served was in a small tall glass with very little froth if any. The flavor was deliciously strong and dark. Unfortunately, when I moved to the USA I couldn’t find Cortado anywhere.
It is interesting how people get used to their new environment. Back in Peru, we knew the difference between coffee cups (very small) and tea cups; the latter ones became the choice of many coffee drinkers who preffered a bigger cup of coffee, which is very similar of how is served in the USA.
After a couple of years of living in the USA, I took a trip to three European countries (not Spain) and whenever I ordered a cup of coffee they served it in a very small cup, more like an espresso. I appreciate different cultures, and this one reminded me of how coffee used to be served in my country of origin. Oh, and I got to drink a Cortado, what a treat!
I believe that coffee is one of those beverages to be enjoyed slowly, and for me a 4 – 6oz cup will be more than enough.

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By: andrea

andrea — Sat, 22 Jan 2011 23:37:48 +0000

For a stretch of 5 years or so, I would spent 3 summer weeks traveling Spain; the cortado was one of the reliable pleasures there – and how I miss them! My recollection differs from some other posters’ descriptions here; I recall a deliciously ‘toasty’ espresso cut with a very small amount of steamed milk. (Sigh!)

By: Dan K

Dan K — Sun, 12 Sep 2010 18:24:39 +0000

I was schooled by my favorite coffee shop (Ozo Coffee in Boulder, CO) when I ordered a macchiato and was served a cortado instead. It blew me away how good it was, the balance of milksweetness and their amazing 2012 blend (w Nekisee!). I went back and asked what was up with the drink and he explained the difference and gave me a macchiato to compare the flavor of the two. I will never order a macchiato again, and rarely a capp. either the flavor is soooo much more THERE! Of course, it does all depend on the barista’s abilities and the espresso they’re working with.

By: Sebastián

Sebastián — Fri, 02 Jul 2010 16:15:14 +0000

In Chile Cortado is almost the national coffee drink.
The milk is exposed to very high temperature, over a hundred celsius degrees, too much.
The milk create foam an liquid diferent than the capuccino preparation, the result it’s not very tasty compare to capuccino, it’s to hot and does not benefity the coffee flavor.