Cortado coffee. Drink of Italian origin and it is made on the basis of an espress coffee to which very creamy milk is placed . This milk is made with steam and great skill to simulate a hot shake. In Italy it is consumed almost exclusively for breakfast, in some other countries it is consumed throughout the day or after dinner.
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- 1 Features
- 2 Elaboration
- 1 Ingredients
- 2 Preparation
- 3 Preparation instruments
- 4 Service instruments
- 5 Observations
- 3 Serve
- 4 varieties
- 1 Gibraltar
- 2 Piccolo
- 5 Nutritional information
- 6 Sources
Cut coffee is, by definition, an espresso with a splash of milk to soften its flavor and lower the degree of bitterness of the coffee. This drink is consumed worldwide, being the most popular form of coffee preparation around the globe. In Cuba and Puerto Rico it is called “cortadito”, while in Venezuela it is called “brown” so as not to confuse it with espresso without milk, which they call “black coffee”. In other countries it is called “macchiato” respecting the original name of Italy, its country of origin.
In the 90 ml cup pour the espresso coffee, finished brewing, add the hot milk and finally the sugar, stir. Accompany with a glass of natural water.
The traditional ingredients are espresso and very hot milk, in the following proportion:
- Very hot milk
- Refined sugar
Espresso machine, meter, sugar bowl, milk jug and a teaspoon.
1 8 oz.coffee with milk, 1 dessert spoon or coffee and a glass for water.
- Presentation: in a 90 ml cup
If you use a 60 ml cup for this recipe, the standard is adjusted to 40 ml of coffee, 10 ml of milk and 8 gm of sugar (standard to serve 58 ml).
It is served in a ceramic cup of about 150 cc, ideal for heat retention. In some places, experts baristas create art latte to pouring the milk correctly cremated to the steam in the coffee espresso, making designs, such as apples , hearts, leaves and roses.
In Catalan and Valencian it is called tallat and in Basque ebaki. In other countries it is called “macchiato”, taking the original name of Italy .
The name Gibraltar originated in San Francisco , California , where roasters – first Blue Bottle Coffee Company, then Ritual Coffee Roasters and others – started the cut trend by serving the drink at the Libbey Glass Company glassware of the same name.
While sliced is a broader term for many sliced drinks, gibraltar is specifically defined in its proportions by the limitations of its cup size: a Libbey ‘Gibraltar’ glass contains 4.5 oz. Of which 2 oz. Is filled by double espresso standard and the rest is filled with a well integrated micro foam. It was developed as a profile drink readily available for immediate consumption, and is typically identifiable by those cut by having a richer, more velvety texture and a cooler, warmer temperature.
In Australia it is known as a piccolo latte, or simply a piccolo. This is a single shot of ristretto in a macchiato glass that is filled with steamed milk in the same way as a café con leche.
A larger drink, popular in Portugal , is the galão, which uses 1: 3 ratios, but is similar to cut and stained.
|Saturated fatty acids||0.00 g|
|Monounsaturated fatty acids||0.00 g|
|Polyunsaturated fatty acids||0.00 g|
|Vitamin A||0.00 mg|
|Vitamin C||0.00 mg|
|Folic acid||1.00 µg|