If you’ve ever stood at a coffee counter wondering why two small espresso drinks sound so similar but taste different, you’re not alone. A cortado and a macchiato both start with espresso and add milk, but they split paths from there. One balances the bold coffee with equal milk, while the other keeps the espresso front and center with just a touch of foam. Let’s break it down so you can order with confidence next time.
What Is a Cortado?
A cortado comes from Spain, where people wanted a way to soften espresso without drowning it in milk. The name “cortado” means “cut” in Spanish, and that’s what the milk does—it cuts through the espresso’s intensity. You get a small drink, usually around 4 ounces, made with equal parts espresso and steamed milk. Baristas pull one or two shots of espresso, then add the same amount of warm, steamed milk. No thick foam here; the milk stays smooth and integrates fully.
The result? A drink that’s creamy but still lets the coffee shine. It has a nutty, balanced flavor that feels light on the tongue. In places like Madrid or Barcelona, you might see it served in a small glass, sipped slowly during a break. Outside Spain, coffee shops in the U.S. or Australia often tweak it slightly, but the core stays the same: 1:1 ratio for harmony. If you like espresso but find it too sharp, this tones it down just enough.
People often compare it to other drinks. For example, it’s smaller and stronger than a flat white, which uses more milk and some microfoam. Or think of it as a mini latte without the extra volume. The cortado fits right in the middle of espresso-based options, offering a quick hit without overwhelming sweetness or size.
What Is a Macchiato?
Head over to Italy for the macchiato’s roots. “Macchiato” translates to “stained” or “marked,” which describes how a small amount of milk marks the espresso. This drink keeps things simple: one or two shots of espresso topped with a dollop of foamed milk, usually just 1-2 teaspoons. The total size hovers around 2-3 ounces, served in a tiny cup or demitasse.
Baristas steam the milk to create foam, then spoon it on top. You don’t mix it in; the foam sits there, adding a light creaminess as you sip. The flavor punches hard with espresso’s bitterness and acidity leading the way, softened only slightly by the milk. It’s for those who want coffee close to straight espresso but with a hint of texture. In Italian cafes, it’s a morning staple, often paired with a pastry.
Don’t confuse it with the latte macchiato, which flips the script—mostly steamed milk with espresso poured over, creating layers. That’s bigger and milkier, more like an upside-down latte. The classic espresso macchiato stays small and intense. Chains like Starbucks have popularized sweeter versions with caramel or flavors, but traditional ones stick to basics.
Key Differences Between Cortado and Macchiato
The main split comes down to milk: how much, what kind, and how it changes the drink. A cortado uses steamed milk in equal measure to espresso, making it smoother and larger. A macchiato adds just a spot of foamed milk, keeping the espresso dominant and the size tiny.
Here’s a quick comparison:
| Aspect | Cortado | Macchiato |
|---|---|---|
| Origin | Spain | Italy |
| Size | 4 ounces | 2-3 ounces |
| Espresso Ratio | 1:1 with milk | Mostly espresso, small milk |
| Milk Type | Steamed, no foam | Foamed, dollop on top |
| Flavor | Balanced, creamy | Bold, espresso-forward |
| Serving | Small glass | Demitasse cup |
| Calories (approx.) | 50-70 | 10-20 |
This table shows the basics, but taste it yourself to feel the contrast. The cortado’s extra milk dilutes the coffee’s edge, creating a drink you can linger over. The macchiato hits fast with intensity, perfect for a quick boost.
Size matters too. The cortado’s 4 ounces give you more to enjoy, while the macchiato’s compactness suits espresso purists. Milk texture plays a role—the steamed milk in a cortado blends seamlessly, but the foam in a macchiato adds a airy layer that you notice with each sip.
Origins influence style. Spanish coffee culture favors balanced drinks for social sipping, while Italian tradition emphasizes espresso’s purity. These roots explain why one feels approachable and the other more direct.
Similarities That Cause Confusion
Both drinks build on espresso and milk, so mix-ups happen. They’re small, hot, and avoid heavy sweetness—no syrups or extras in traditional forms. You find them in specialty coffee shops, often without sugar unless you ask.
They also share a spot in the espresso family, between straight shots and milkier options like lattes. If you order either, you’re getting a concentrated coffee experience with milk to temper it. Baristas use similar tools: espresso machines for shots, steam wands for milk. That’s why some places might serve them interchangeably if they’re not strict about definitions.
How to Make a Cortado at Home
You don’t need a fancy setup, but an espresso machine helps. Start with fresh beans ground fine.
- Pull a double shot of espresso (about 2 ounces) into a small glass.
- Steam 2 ounces of milk until warm and smooth—no big bubbles.
- Pour the milk over the espresso slowly to mix.
Aim for 140-150°F on the milk to keep it from scalding. Use whole milk for creaminess, or oat for a plant-based twist. Total time: under 5 minutes. Practice the pour to avoid separation.
If no machine, use a Moka pot for strong coffee and heat milk on the stove. It won’t match exactly, but gets close.
How to Make a Macchiato at Home
Simpler than the cortado, since less milk involved.
- Pull one or two shots of espresso (1-2 ounces) into a small cup.
- Steam a small amount of milk until foamy.
- Spoon 1-2 teaspoons of foam on top.
Keep the foam thick; it should sit like a cap. Whole milk foams best, but alternatives work with effort. No stirring—let the layers interact as you drink.
Without an espresso maker, brew strong coffee and froth milk with a whisk or French press plunger. Focus on quality beans for that bold base.
When to Choose a Cortado Over a Macchiato
Pick a cortado if you want balance. It’s great mid-morning when you need coffee without the full jolt of espresso. The equal milk makes it easier on the stomach, too—less acidity. If you’re new to espresso drinks, start here; it’s forgiving and flavorful.
Go for a macchiato when you crave intensity. Afternoon pick-me-up? This delivers without filling you up. Espresso lovers appreciate how the foam adds texture without masking the coffee’s notes. It’s also lower in calories if that matters.
Consider the setting. In a busy cafe, the macchiato’s quick sip fits rushed moments. For a relaxed chat, the cortado’s size encourages lingering.
Common Misconceptions and Variations
One big mix-up: thinking they’re the same because both are small and milky. Not true—the ratios change everything. Another: assuming all macchiatos are like Starbucks’ caramel versions. Traditional ones skip flavors.
Variations pop up regionally. In Australia, a piccolo latte mirrors the cortado but uses ristretto (shorter espresso pull). Some U.S. shops serve cortados in Gibraltar glasses, a nod to San Francisco’s coffee scene. Latte macchiatos confuse things further, being taller and milk-heavy.
Nutrition-wise, both stay light. A cortado might have 60 calories with whole milk, while a macchiato dips under 20. No big sugar unless added.
Cultural notes: In Spain, cortados pair with tapas. Italians down macchiatos standing at the bar. Trying them in context adds fun.
Final Thoughts on Cortado vs Macchiato
Next time you hit the coffee shop, you’ll know exactly what sets these apart. The cortado offers a smooth, equal partnership between espresso and milk, while the macchiato lets espresso lead with a foam accent. Both satisfy, but your preference might depend on mood or time of day. Experiment—make them at home or ask your barista for tweaks. Coffee’s personal, after all.