lukeray Senior Member Joined: 17 Nov 2003 Posts: 3 Location: Sweden Expertise: I love coffee
Posted Sun Dec 7, 2003, 11:43am Subject: Re: Macchiato vs. Cortado?
Hi there,
My name is Luke Ray. I got my love of espresso coffee from Spain. I lived there for 5 years and the 'cortado' became my drink of choice. When the Spanish order a cortado, they receive either a single or double espresso with about the same amount of foamed/heated milk. The milk is not frothed like in the macchiato. Instead it mixes with the espresso to create, in the instance when it is foamed instead of just steamed, a smooth tasting experience. Get the correct (fresh) bean and it has made my day up till lunch time!!!
On an interesting note, when the Spanish order a 'Sombrero', they will receive a single or double expresso with about 3 times as much milk. Very milky and much like an over done piece of steak.
Posted Sun Dec 7, 2003, 1:25pm Subject: Re: Macchiato vs. Cortado?
(Jim,
I have a 12 oz steaming pitcher that works well for smaller volumes. I got it at CofeeFest a couple of years ago from Espresso Supply, and they sell them through their website at espressosupply.com.
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Sun Dec 7, 2003, 2:17pm Subject: Re: Macchiato vs. Cortado?
(
ddoll Said:
Jim,
I have a 12 oz steaming pitcher that works well for smaller volumes. I got it at CofeeFest a couple of years ago from Espresso Supply, and they sell them through their website at espressosupply.com.
Yeah. Last year, it was hard to find frothing pitchers with narrow pouring spouts and straight sides in all sizes. The microfoaming concept has finally sunk in, and now this design has become much more standard. Things do improve.
Posted Sat May 26, 2007, 11:00am Subject: Re: Macchiato vs. Cortado?
I found this old thread when I did a search on "cortado". My local cafe owner described it as an Argentinian drink made w/ equal parts espresso & steamed milk (no froth or foam), but the milk is poured into the espresso carefully, "under the crema." I've now had two of them (decaf!) and I'm hooked.
short_circuits Senior Member Joined: 27 Jun 2007 Posts: 5 Location: Auckland, New Zealand Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Bodum Antigua (modded) Vac Pot: no Drip: no Roaster: not yet...
Posted Wed Jun 27, 2007, 2:42pm Subject: Re: Macchiato vs. Cortado?
I figured great minds must think alike...
My favourite espresso drink is 2oz steamed (not foamed) milk poured into a 4oz demitasse, with two shots (ie 2oz) espresso pulled onto it. Because of the crema, most of the espresso sits on top of the milk so the drink starts off as almost straight espresso and becomes milkier. Main course followed by dessert!
Try asking for that in a cafe. Normally I ask for a 'short black' (NZ speak for a double-shot espresso) in a 4oz cup, with a small jug of steamed milk. As petuniaii describes, it's possible to pour this down the side of the cup and under (most of) the espresso. SH
My favourite espresso drink is 2oz steamed (not foamed) milk poured into a 4oz demitasse, with two shots (ie 2oz) espresso pulled onto it. Because of the crema, most of the espresso sits on top of the milk so the drink starts off as almost straight espresso and becomes milkier. Main course followed by dessert!
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