WHAT'S THE DIFFERENCE?
When it comes to espresso-based drinks, the cortado and macchiato are two classics that showcase the beauty of simplicity. While both highlight the rich intensity of espresso, they differ in how milk is incorporated. So, what exactly sets them apart? Let’s break it down.
THE CORTADO
Cortado is one of our favorite crafted beverages in the cafes. But what exactly goes into one?
The word cortado is derived from the Spanish verb cortar – which means to cut or, in this case, to dilute with milk. The beverage is popular in parts of Spain and Portugal, as well as various Latin American countries.
So, what exactly is it? A cortado is a full shot of espresso cut with roughly an equal amount of steamed milk. It’s between a 1:1 – 1:2 ratio of coffee to milk. We add milk to sweeten the espresso and thin its strength (a properly pulled espresso should be balanced enough to not be too acidic).
For a cortado, we steam the milk roughly 20 degrees cooler than a latte, as it is served in a handle-less vessel and intended for immediate consumption.
THE MACCHIATO
Macchiato: (n.) a drink that has certainly left its milky mark on the coffee industry.
Italian for “marked,” a macchiato is a single or double shot of espresso with a “marking,” or small dollop, of micro foam steamed milk. The small dash of milk is perfect for folks who mostly want an espresso but who enjoy the natural sweetness that a little foamed milk adds. Especially for a nutty and sweet blend like Nizza, milk opens up the espresso’s chocolatey notes without an overwhelming dairy presence.
