Make a cortado

A cortado (also known as “pingado” or “garoto”) is an espresso “cut” (from the Spanish and Portuguese cortar) with warm milk to reduce the acidity. The ratio of milk to coffee is between 1:1 – 1:2, and the milk is added to the espresso. Though the steamed milk has little foam, many baristas make some micro foam to make latte art. It is popular in Spain and Portugal, in Norway as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, it is known as a cortadito. It is usually served in a special glass, often with a metal ring base and a metal wire handle. There are several variations, including cortado condensada (espresso with condensed milk) and leche y leche (with condensed milk and cream on top). In the United States it is sometimes known as a “Gibraltar.” It differs from cappuccino in having little or no milk foam, and from flat white in that the flat white is always prepared with a double espresso and “wet” microfoam foam.