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cortado
A cortado is an espresso cut with a small amount of warm milk. The word ''cortado'' is the past participle of the Spanish verb ''cortar'' (to cut). In Spanish-speaking countries, a cortado is similar to the Italian caffè macchiato, where a small amount of warm milk is added to "cut" (literally "stain") the espresso. In the United States, the ratio of milk to coffee is between 1:1 and 1:2, and the milk is added after the espresso.
==Other names and variations==
A cortado is also known as "Tallat" in Catalan, "Ebaki" in Basque, "Pingo" or "Garoto" in Portuguese and "noisette" in French. In the United States its name varies largely by region. On the East Coast, it is generally known as a cortado, and on the West Coast, it is called a "Gibraltar." The name Gibraltar originated in San Francisco, California, where roasters – first Blue Bottle Coffee Company, later Ritual Coffee Roasters and others – started the cortado trend by serving the drink in Libbey Glass Company glassware by the same name.
In Cuba, it is known as a ''cortadito''. It's usually served in a special glass, often with a metal ring base and a metal wire handle. There are several variations, including ''cortado condensada'', ''cafe con leche condensada'' or ''bombon'' (espresso with condensed milk,) and ''leche y leche'' (with condensed milk and cream on top). Brought to the Little Havana neighborhood of Miami, Florida, by Cuban-Americans in the 1960s, the drink is now found throughout the city, and is an important part of everyday culture, particularly among Cubans. However, the cortadito is a drink distinct from Cuban-style coffee, which includes sugar in addition to milk, and has its own brewing method as espresso.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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