Cortado

Spain (Basque Country)

"Cortar" means "to cut" in Spanish, and that's what the cortado does: cuts espresso's intensity with an equal measure of warm, lightly textured milk. It's served in a small glass, usually a Gibraltar tumbler in specialty cafes, which is why you'll sometimes hear "Gibraltar" in San Francisco. No foam art, no fuss, just balance.

How to make it

1. 1

   Pull a double espresso shot.

2. 2

   Steam a small amount of milk to about 60°C with minimal foam — you want silky, not frothy.

3. 3

   Pour the milk over the espresso in a 1:1 ratio.

4. 4

   Serve in a small glass, typically 120–150ml.