![]() ![]() When it comes to appearance, it’s easy to tell a Macchiato from Cortado when they’re done and served correctly. You can also sense faint sweetness coming from the milk. On the other hand, the Cortado has a mild coffee taste it’s silkier and creamier. It has a pronounced coffee taste with a slight hint of creaminess from the milk foam. The Macchiato’s flavor depends on the type of espresso that is used. The larger amount of milk used affects the strength, taste, and color. It’s predominantly espresso, just a tad milder.Ĭortado is made with a shot of espresso and equal parts steamed milk. Macchiato is made with one or two shots of espresso (2 oz or 4 oz) and a dollop of frothed milk. If you’re not sure what you’d prefer when it comes to Macchiato vs Cortado, let us guide you through their differences. When combined with the larger proportion, this gives a sweeter and more luxurious feel to the coffee.Both drinks are served warm and combine espresso and milk, but the slight variations deliver two distinctive flavors. The textured milk gives a velvety sensation. The flat white has a 2:1 ratio of milk to espresso and uses textured milk, again with little to no foam. ![]() The espresso is then cut with an equal amount of this heated milk with little to no foam to create the small cortado. Whilst both cortado vs flat white coffee have steamed milk, the texture and quantity are very different:Ī cortado uses steamed milk that is not textured – it is heated but to a lower temperature. If you would rather sip and savor your coffee, opt for a flat white which is made with a double shot of espresso in a ratio of 1 part coffee to 2 parts milk. It is only made with a single or double shot of espresso and an equal amount of milk. If you want a quick caffeine hit, the cortado is for you. The two different coffees are traditionally served in completely different sizes: There isn’t a tradition of using a specific variety like there is with cortado so many coffee drinkers opt for Arabica, roasted however they prefer. The flat white, on the other hand, can be made with any espresso beans. Ideally, they should also be dark roasted for a bolder, more intense coffee flavor. We would go as far as to say if it isn’t made with Robusta beans, then it isn’t a proper cortado. Traditionally, the cortado is made with Robusta beans. But how that espresso is made is different: What we do know for sure is that it was modeled off the cappuccino.īoth flat white and cortado coffees are espresso drinks. So, we feel it is much more likely to have grown from many places across Australia rather than one local coffee shop in New Zealand. Nobody can prove either story is true 100% either way. Whilst it’s a nice story, it feels like an overly romantic one. There is a similar story from Wellington, New Zealand about a Barista who was struggling to foam skimmed milk so they called their failed cappuccino a “flat white”. This led to Baristas struggling to create foamy cappuccinos as normal, so they started calling them “flat whites”. ![]() As every Barista will tell you, lower fat milk makes it much harder to create nice microfoam. In the 1980s there was a change in the food given to dairy cows in Australia which resulted in milk with a much lower fat content. We’re pretty sure it’s an Australian creation as there’s actually a solid reason behind it, rather than just conjecture. So it’s best not to raise the question whilst sitting in a New Zealand coffee shop! This is a controversial topic – both New Zealand and Australia claim to have invented the flat white. 2oz espresso and 2oz milk, keeping the 1:1 ratio needed for cortado. Since the Gibraltar glass is 4.5oz in size, cortado in the US is often made with a double espresso to fill the glass. Now it can be found in most coffee establishments that serve specialty coffees. Since then, it has spread across third-wave coffee shops. And because they didn’t know that what they were serving already had a name. This name came from the small rocks style glass it was served in. It seems to have started in San Francisco where the Blue Bottle Coffee Company served it as an “off-menu” item called a “Gibraltar”. It’s popularity in America is easier to track. The name comes from the past participle of the Spanish verb “cortar” which means “to cut.” But no one knows for sure nor does anyone seem particularly worried about finding out. We do know it started in Spain, perhaps in Basque or maybe in Madrid. Unlike many other coffee drinks, the creation of the cortado doesn’t have a romantic, apocryphal story. ![]()
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