Unlike other coffee types the milk isn’t texturised and instead, cortado coffee is made with lightly steamed milk, no froth or foam. The steamed milk on top reduces the acidity of the coffee and creates a micro-foam which doesn’t separate from the espresso, giving it a strong and rich flavour.
Not much is known about its origins, aside from the fact that it came from Spain’s Basque Country. It’s also popular in Portugal and Latin America, commonly enjoyed as an afternoon treat.
A cortado is generally smaller than a flat white and possesses a much stronger taste due to the lightly steamed milk. Additionally, the flat white can be likened to a small latte as it has textured milk, making it hotter with a much thicker taste.
A cortado is not too dissimilar to a macchiato. Both contain the same amount of espresso, except the macchiato has a little less milk and is slightly smaller, which results in a slightly more bitter taste.
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