Corto coffee typically refers to a specific style of coffee, particularly in Spanish-speaking regions, defined by its small size or how it is "cut" with milk.
Based on common usage and the provided reference, the term "corto" is often associated with two main types of coffee beverages:
Café Solo Corto
In Spain, a café solo corto is defined as a small amount of black coffee, which is usually a single shot of espresso. This beverage is essentially just a concise serving of straight espresso without any milk or additives, emphasizing the pure coffee flavor in a concentrated form.
- Key Characteristics:
- Small volume
- Black coffee (no milk)
- Typically a single espresso shot
- Commonly found in Spain
Café Cortado (or just Cortado)
Distinct from the "café solo corto," a café cortado (or more commonly referred to simply as a cortado) is an espresso beverage that involves milk. The term "cortado" translates to "cut" in Spanish, signifying that the espresso has been "cut" or balanced with a splash of milk.
- Key Characteristics:
- Espresso base
- "Cut" with a small amount of milk
- Milk is typically steamed but not frothed significantly (unlike a cappuccino or latte)
- Balances the intensity of the espresso
The term cortado itself is broadly associated with various coffee or espresso beverages having been "cut" with milk, highlighting the modification of the strong espresso base with the addition of dairy.
In summary, when someone refers to "Corto coffee," they are most likely talking about either a very small, black espresso (a café solo corto) or an espresso "cut" with milk (a café cortado), depending on the specific context or region. The core idea is either a short amount of coffee or coffee cut with milk.
