Tiny but mighty: Meet Starbucks Cortado
Cortado joins Starbucks core espresso menu.
From Starbucks earliest days as a coffeehouse, handcrafted espresso beverages have been at the heart of great customers experiences, with each shot pulled to perfection for a caramelly sweetness and unmistakably bold taste.
“Espresso is the heart and soul of Starbucks,” said Ricky Gonzalez, who works on the beverage product team. Working with R&D, his team took on a new challenge recently: “Our goal was to create a new way for customers to experience espresso from us.”
After testing over a dozen beverages, they landed on the Cortado, a small but mighty espresso-forward beverage served hot in an 8-ounce cup. Starting Jan. 3, Starbucks is introducing two espresso beverages across participating U.S. stores: Cortado, served traditionally with steamed whole milk, and Brown Sugar Oatmilk Cortado.
Cortado originated over a century ago in Spain’s Basque Country and is a cherished part of coffee culture across the Spanish-speaking world and among coffee-lovers everywhere. Its name comes from the Spanish word cortar, which means “to cut,” which seems to perfectly describe how the boldness of the espresso is cut with steamed whole milk in the classic recipe.
“It was a favorite among the beverage development team,” Gonzalez said. “I think it certainly has that spark.”
Cortado has long been a request from customers in South Florida and Chicago, so Gonzalez’ team began testing the beverage in stores there last year. “In those markets a lot of customers ask for this. They have been asking, ‘Starbucks, do you have a Cortado?’”
When Cortado arrived in their South Florida store last year, baristas there were excited to share an early taste with their customers, especially those in the Cuban American community.
“It feels good,” said Paulina J., a barista at the test store. “Customers had been asking for Cortado for a long time and I feel like they are super excited that it’s on the menu.”
“So many cultures have a shared coffee tradition,” says store manager Eva Pinero. And for her, the Cortado goes hand in hand with community. “We don’t have a family gathering or friend gathering without coffee being involved.”
Learn more about Starbucks newest espresso beverages:
Cortado
Starbucks Cortado combines three ristretto shots of Starbucks® Blonde Espresso to give a smoother, sweeter, and richer espresso profile, with perfectly steamed whole milk for a velvety texture and balanced flavor.
Brown Sugar Oatmilk Cortado
Starbucks Brown Sugar Oatmilk Cortado combines three ristretto shots of Starbucks® Blonde Espresso, combined with brown sugar syrup, cinnamon and perfectly steamed oatmilk with a dash of cinnamon on top for a creamy and rich yet balanced taste.
Espresso 101
Cortado joins an iconic lineup of Starbucks espresso beverages, which range from the bold Doppio Espresso to the creamy Caffè Latte. And let’s not forget Caffè Americano, Espresso Macchiato, Espresso Con Panna, Cappuccino – each with its own unique flavor and experience.
“It was really exciting to have Cortado here in Florida and bring it to life,” said store manager Eva P. “We had a beverage that our community could connect with beyond just what they already know of Starbucks that was bringing a piece of their culture into our space. Now seeing that it’s coming out nationally, we are proud to bring a little bit of our culture to everybody else as well.”
What is ristretto?
Ristretto means “restricted” in Italian and refers to a short shot of espresso – meaning a barista pulls only the first portion of a full-length espresso shot. Ristretto is made with the same coffee used in traditional shots, but less hot water is pushed through the grounds. The result is a smaller, more concentrated serving with a sweeter, richer flavor.
Why? Extraction is the reason a subtle change in technique makes a significant difference in taste and texture. Ristretto shots contain more of the flavor compounds that dissolve most quickly from coffee grounds. Arrested extraction makes ristretto more full-bodied and less bitter than fully extracted espresso.
