CoF Barista | Coffee On Fleek

January 24, 2026 By CoF Barista

What is a Cortado – how to make it at home?

A Cortado is a coffee drink that is traditionally made by adding a small amount of steamed milk to an espresso shot.

The name “cortado” comes from the Spanish word “cortar,” which means “to cut.” This refers to the fact that the milk cuts or tempers the strong flavor of the espresso, creating a balance of flavors in the drink. The cortado is typically served in a small, 4-6 ounce glass and is a popular choice among coffee aficionados.

Read on for a Cortado recipe, how to make a Cortado at home, and how to order a Cortado at Starbucks.

History of Cortado

The exact origins of the Cortado are uncertain, but it is believed to have originated in Spain or Portugal in the late 19th or early 20th century. The Cortado as we know it today, is a traditional Spanish and Portuguese coffee drink, that was made with a small amount of steamed milk to an espresso shot. It is similar to the Italian Macchiato, which also features a small amount of steamed milk, but the Cortado is generally considered to be stronger and less sweet.

In Spain, Cortado is a common morning coffee and it’s also a traditional drink in many Spanish bars, where it is often served with a small glass of water alongside it. In America, Cortado is not as popular as a Latte or a Cappuccino, but it’s becoming increasingly popular as more people discover the balance and complexity of flavors that it offers.

It is also worth mentioning that, Cortado is a drink that has many variations, in different places like in South America, Central America, and also different regions of Spain and Portugal, the recipe and measurements may vary, but the general idea is the same.

What is a Cortado?

Cortado recipe

A Cortado is a coffee drink that is traditionally made with equal parts espresso and steamed milk. To make a Cortado, you will need:

Espresso (1 shot)
Steamed milk (1 shot)
Optional: sugar or sweetener to taste

How to make a Cortado at home

Here is a step-by-step guide on how to make a Cortado at home:

Start by brewing an espresso shot using your preferred method (e.g. espresso machine, stovetop pot, or pour-over). You’ll need about 1 ounce of espresso for a traditional cortado.
While the espresso is brewing, heat up about 2 ounces of milk in a small saucepan or using a steam wand of an espresso machine. You want the milk to be hot, but not too hot to touch.
Once the milk is heated, use a milk frother or a whisk to create a small amount of foam on the surface of the milk.
Pour the brewed espresso shot into a 4-6 ounce glass.
Slowly pour the steamed milk into the glass, holding back the foam with a spoon if necessary. The milk should be poured in a circular motion to create a “tiger stripe” effect on the surface of the drink.
Serve the Cortado immediately and enjoy! You can add a small amount of sugar if you prefer a sweeter drink.

Note: You can experiment with different ratios of milk and espresso to find the balance of flavors that you prefer. Also, you can use different types of milk like whole milk, skim milk, almond milk, soy milk, etc. Each type of milk will give a different texture, taste, and foam to your cortado.

You might also like to read: How to brew a perfect cup of espresso at home

How to order a Cortado at Starbucks

At Starbucks, a Cortado is known as a “Gibraltar.” To order a Cortado at Starbucks, you can simply ask the barista for a “Gibraltar.”

Here is a step-by-step guide on how to order a Cortado at Starbucks:

Walk up to the counter and let the barista know you would like to order a Gibraltar.
Specify the size of the drink you would like (e.g. tall, grande, venti).
Tell the barista if you would like to customize the drink with any additional flavors or syrups.
Pay for your order and pick up your cortado when it is ready.

Note that you may also be able to customize your Cortado with different types of milk, such as soy milk, almond milk, or oat milk. You can also ask for a flavored syrup to be added to your drink.

The availability of a Cortado may vary by location and time, as it is not a very common drink in Starbucks, but the baristas should know how to make it.

You might also like to read: What are the popular espresso drinks

Final Thoughts

A Cortado is a traditional Spanish and Portuguese coffee drink made of equal parts espresso and steamed milk. It is similar to a Macchiato but less sweet.

The milk tempers the strong espresso flavor, creating a balance of flavors in the drink. It is served in small glass, traditionally 4-6 oz. “Gibraltar” is the term used to order a Cortado at Starbucks.

It’s becoming increasingly popular among coffee enthusiasts.

FAQ’s

Q1: Cortado vs. Latte

A Cortado and Latte are both coffee drinks that feature espresso and steamed milk, but they are made in different proportions and have distinct differences in taste and texture.

A Cortado is traditionally made with equal parts espresso and steamed milk, whereas a Latte is made with more steamed milk and less espresso. This means that a Cortado is stronger and has a more intense coffee flavor, while a Latte is creamier and has a more prominent milk flavor.

A Cortado is also served in smaller glass typically 4-6 oz, and typically has a very thin layer of foam, if any, on top of the drink. A Latte, on the other hand, is typically served in a larger glass, and features a substantial amount of foam on top, which gives it its signature latte art.

In summary, a Cortado is a coffee drink with a balance of coffee and milk, whereas a Latte is a coffee drink with a more prominent milk flavor and more foam.

Q2: Cortado vs. Cappuccino

A Cortado is traditionally made with equal parts espresso and steamed milk, whereas a cappuccino is made with a third of espresso, a third of steamed milk and a third of foam on top. This means that a Cortado has a more intense coffee flavor and a less creamy texture, while a Cappuccino has a creamier texture and a more prominent milk flavor due to the added foam.

A Cortado is typically served in a smaller glass, typically 4-6 oz, and has a very thin layer of foam, if any, on top of the drink. A Cappuccino, on the other hand, is typically served in a smaller glass as well, but it has a thick layer of foam on top, which gives it its signature Cappuccino look.

In summary, a Cortado is a coffee drink with a balance of coffee and milk, whereas a Cappuccino is a coffee drink with a more prominent milk flavor and more foam.

Q3: Cortado vs. Macchiato

A Cortado is traditionally made with equal parts espresso and steamed milk, whereas a macchiato is made with a shot of espresso, with a small amount of steamed milk added to it and a dollop of foam on top. This means that a Cortado has a more balanced flavor of coffee and milk, while a Macchiato has a stronger espresso flavor and a less prominent milk flavor.

A Macchiato is typically served in a small glass, and has a dollop of foam on top, which gives it a different texture and look.

In summary, a Cortado is a coffee drink with a balance of coffee and milk, whereas a Macchiato is a coffee drink with a stronger espresso flavor and less milk.

You might also like to read: Best espresso machines for home barista

January 9, 2026 By CoF Barista

Visiting a Coffee Cooperative: how do those beans get to my espresso machine?

We recently had the opportunity to travel with our extended family on a trip from Los Angeles to Miami in which we traversed the Panama Canal. Being coffee fanatics, we couldn’t miss the opportunity to visit a number of Central American coffee plantations and cooperatives.

Coffee Bush to Coffee in Your Cup

Producing that great shot of espresso in your cup is a long and labor-intensive process that is also becoming increasingly sophisticated in making sure the coffee tastes just right. One of the more impressive tours we went on was of a coffee cooperative in Costa Rica.

Coffee Cooperative

Growing coffee is most economically done at a large scale. This initially led to very large corporations dominating because they could afford the very large plantations necessary to grow the coffee and also the large expenditures on processing and marketing. More interesting to us is the growth of coffee cooperatives. Coffee cooperatives are formed by often large groups of small growers banding together to gain the economies of scale of the large corporations. However, they still maintain critical unique aspects of the individual small growers.

For example, the cooperative that we visited in Costa Rica provided both shared land where individual growers could have their plot on a much larger property and also shared processing equipment and labor where small growers could gain the economies of scale of large growers but still be processing their own unique coffee product (perhaps even grown on the grower’s small plot of land).

These cooperatives operate not only for the growing and processing of the coffee but also to provide financing and marketing resources for the growers. Interestingly, it’s not just the small growers that participate, we also noticed that massive coffee retailers use the co-ops to experiment with new products and new growing methods.

Coffee Growing

Growing coffee starts and ends with the coffee bean. Coffee beans are initially planted in small, cup size containers where they germinate and produce the first sprout of a coffee bush.

Growing coffee requires a temperate, almost equatorial climate with lots of sun (although the coffee bushes or trees themselves are typically grown under a taller canopy of trees that provide some shade). Along with a reasonable amount of rain, coffee bushes seem to grow best in rich, volcanic soils.

After planting, the coffee plants grow rapidly to a size ready for transplantation.

Typically it takes a coffee bush 3 to 5 years to begin producing fruit. It may then stay in its productive phase for 25 or more years. The fruit forms as reddish “cherries” on the plant-each of which has two coffee beans inside.

When the cherries are harvested, they are transported to a sorting and separating machine. The cherries then start a long and mechanical process that sorts them by size and density and begins the long process of stripping away the portions that we don’t want in our coffee. Initially the cherries are dumped in a large vat of water and sorted by density-those that float in those that don’t float! Incidentally, this coffee cooperative has virtually no waste. The layers of the coffee cherries that are stripped away are turned into compost (on the Coop’s property) and used to enrich the soil for the coffee bushes.

Moving through several very specialized machines the outer layers of the cherry are progressively removed to get down to the beans. During this whole process, the beans are kept separated by grower, type, quality, etc.

The beans are initially dried by being spread out in a large concrete courtyard (sometimes enhanced by drying machines). They then get more intensely dried in rotating ovens (although not roasted yet) and are moved on to individual storage rooms by grower.

Typically the beans rest for a period of weeks to a few months in the storage rooms and then they are processed and bagged for shipment. At this point in time, a vast majority of the beans have not yet been roasted. The coffee beans will be roasted when they arrive at their destination.

Some beans are roasted as requested in this facility using large hoppers and roasting ovens and coffee roasters.

Finally, the beans are ready to be ground and used. Here we see one of the several large coffee grinders used at the Cooperative. However, the beans are rarely ground at the Coffee Coop, as most of their customers prefer to roast and grind their coffee beans locally. But a few beans are ground at the Coop for local or smaller customers.

We hope this quick trip through world of growing and processing coffee has been as interesting for you as it is for us. We’ve only brushed the surface in this article. If you have a chance to visit a Coffee Cooperative, we strong suggest you do so. Besides, they will have you sample some wonderful coffee at the end of the tour!

January 7, 2026 By CoF Barista

Does drinking coffee slow cellular aging?

A newly published research study from Finland suggests that moderate coffee consumption may be linked to a longer lifespan indicator.

For people with severe mental disorders (like schizophrenia and bipolar disorder), cells often age faster, leading to a shorter lifespan. New research suggests that a moderate amount of coffee might help slow down this accelerated aging process.

Whether that applies to people without mental disorders is still a question.

What the Study Found

A study looked at how coffee drinking is related to a key indicator of cellular age, called telomere length, in hundreds of patients with severe mental disorders.

Telomeres are protective caps on our chromosomes; think of them like the plastic tips on the ends of shoelaces—when they get shorter, it’s a sign that our cells are getting older. This is true in humans, whether they are mentally ill or not.

The Sweet Spot: Drinking three to four cups of coffee a day was linked to the longest telomeres.
A Biological Boost: The telomeres of patients who drank this amount were significantly longer than those who drank no coffee. This difference was comparable to being about 5 years younger biologically.
Too Much is Not Better: The protective effects went down when people drank five or more cups of coffee daily.

Why This Matters

People with severe mental disorders tend to have a lifespan that is 15 years shorter than others, often due to conditions linked to faster aging.

Because many people in this group drink a lot of coffee, researchers suggest that simply monitoring and managing coffee intake to keep it at or below four cups a day could offer potential health benefits.

Conclusion: A Word of Caution

While this finding is encouraging, experts advise taking it with caution.

The study only shows a link, not a cause.

It’s unclear whether coffee caused the longer telomeres, or if people with naturally longer telomeres (who might be generally healthier) were simply more likely to drink coffee.

Overall, the research hints that a moderate, sensible amount of coffee could be a positive factor for people.

Does coffee prevent Alzheimer’s and Parkinson’s Diseases?

Could it be that coffee is good for you? Perhaps really good for you? Healthy coffee may be a reality!

There is increasing evidence that the consumption of coffee may be beneficial in delaying or preventing Alzheimer’s, Parkinson’s, ALS, and other neurodegenerative diseases.

For many years, parents have tried to keep their children from drinking coffee with the threat that drinking coffee would stunt your growth. Not only is there no evidence that threat is true, many studies by well-respected researchers at top universities and other well respected research groups have indicated drinking coffee might have significant health benefits. Studies have shown coffee to be associated with good outcomes with respect to type II diabetes, liver functionality, heart disease, and other health problems.

Most recently, there have been a number of studies that suggest that the consumption of coffee is linked to prevention or delay of neurodegenerative diseases like Alzheimer’s, Parkinson’s and ALS. And researchers believe they are beginning to understand the mechanism that explains the cause of this strong statistical link.

Scientists have discovered that misfolded proteins, leading to amyloid and tau plaques in the brain, appear to be linked to neurodegenerative disorders such as Alzheimer’s, Parkinson’s, and Huntington’s diseases, and amyotrophic lateral sclerosis (ALS or Lou Gehrig’s disease).

Research suggests that something in coffee enhances the level of substances in our bodies that actively reduces or prevents these misfolded proteins. Epidemiologic studies show a strong association between the consumption of coffee and the delay in or prevention of these devastating diseases.

This would be an important breakthrough on a personal level for many of us as we all have been affected in some way by Alzheimer’s disease. Alzheimer’s disease alone affects over 5.7 million Americans, causing enormous health and financial impacts. Worse, Alzheimer’s is increasing as the population ages.

Studies show that those consuming coffee appear to reduce or delay this misfolding of proteins. Studies to date suggest:

It appears unrelated to the level of caffeine (so tea doesn’t have the same effect). This is a surprise, because early studies presumed caffeine was the beneficial compound.
It is related to the darkness of the roast of the coffee (the darker the better)
Within reasonable ranges, the more coffee you drink the better the results. Some studies suggest 3 or more cups per day.

Research is moving fast in this area, and there are also a number of vaccines and other medications that are moving through testing that may be helpful with Alzheimer’s delay or prevention.

But wouldn’t it be great if we find that enjoying our daily espresso keeps us mentally sharp and productive over an extended life? This may be another indication that coffee makes you live longer.