Cortado

An espresso (single or double) cut with an equal volume of lightly textured warm milk. Spanish in origin; usually served in a small clear glass (a "Gibraltar" in many cafés) around 120–150 ml total.

Why it matters — Cortados sit between a piccolo and a flat white — small, strong, milk-balanced. They're popular among customers who want milk softness without the milk dominating the coffee.

Good to know

• Milk should be textured but flat (minimal foam), not micro-foamed for latte art.
• The Spanish "cortar" means "to cut" — milk cuts the espresso, doesn't overwhelm it.