Both are small, espresso-forward drinks — the difference is how much milk and what kind. A cortado is equal parts espresso and warm steamed milk, smooth and barely foamy. A macchiato is a shot of espresso with just a dollop of foam on top. The cortado is milkier and silkier; the macchiato is bolder and more concentrated.
If you like your coffee espresso-first but find a cappuccino too milky, these two are your lane. Here’s exactly how they differ and which to pick. (See also macchiato vs cappuccino and cortado vs cappuccino.)
Cortado vs macchiato: at a glance
Both are small and espresso-led. The cortado adds smooth warm milk; the macchiato adds barely any.
| Cortado | Macchiato | |
|---|---|---|
| Espresso | 1–2 shots | 1–2 shots |
| Milk | Equal warm steamed milk | A small dollop of foam |
| Milk-to-espresso | About 1:1 | Tiny |
| Size | ~4 oz | ~1–2 oz |
| Foam | Little to none | Just a spoonful |
| Texture | Smooth, silky | Bold, barely softened |
| Taste | Balanced, mellow | Espresso-forward |
| Calories | ~40 kcal | ~13 kcal |
What is a cortado?
A cortado (from the Spanish cortar, “to cut”) is espresso “cut” with an equal amount of warm steamed milk — roughly 1:1 — served small, around 4 oz, with little or no foam. The milk softens the espresso’s edge without burying it, giving a smooth, balanced cup that’s coffee-forward but easy to drink.
It’s milkier than a macchiato but far less milky and foamy than a cappuccino. Think of it as the espresso lover’s milk drink.
What is a macchiato?
A traditional espresso macchiato is a shot of espresso “stained” (that’s what macchiato means) with just a small dollop of foamed milk. It’s tiny — 1–2 oz — intense, and meant to take the sharpest edge off the espresso without turning it into a milk drink.
Note this is the classic version, not the big milky chain “macchiatos” — we cover that in latte macchiato vs macchiato.
How they’re made: equal milk vs a dollop of foam
Same espresso, very different milk step:
- Cortado: pull 1–2 shots, steam an equal volume of milk to a thin, barely-there microfoam, and pour to cut the espresso 1:1.
- Macchiato: pull a shot, then spoon a small dollop of foam on top — nothing more.
A cortado needs lightly textured milk (more than a macchiato, far less than a cappuccino). Our guide to steaming and frothing milk covers getting that thin microfoam right.
Size, milk, and texture
A macchiato is essentially an espresso with a whisper of foam — small and bold. A cortado roughly doubles the volume with warm milk, smoothing the espresso into a silky, balanced cup. Both are small by modern standards, but side by side the cortado is noticeably milkier and rounder while the macchiato stays sharp and concentrated.
Taste
A macchiato tastes like espresso with the edge knocked off. A cortado tastes balanced and smooth — the milk mellows the coffee but doesn’t dominate it. Choose a macchiato to keep the espresso front and centre; choose a cortado for the same espresso character in a softer, silkier form.
Caffeine and calories
Caffeine tracks the shots, so a one-shot cortado and a one-shot macchiato have about the same (~63 mg). Calories are low for both — the cortado is a touch higher (~40 kcal) thanks to its splash of milk, versus ~13 for the milk-light macchiato.
| Per drink | Cortado | Macchiato |
|---|---|---|
| Caffeine | ~63 mg | ~63 mg |
| Calories | ~40 kcal | ~13 kcal |
| Milk | ~2 oz steamed | Dollop of foam |
How they relate to other espresso drinks
Both sit at the espresso-forward end of the milk spectrum:
| Drink | Milk | Character |
|---|---|---|
| Espresso | None | Pure, intense |
| Macchiato | Dollop of foam | Espresso with a softer edge |
| Cortado | Equal warm milk | Smooth, balanced, small |
| Flat white | Steamed milk, little foam | Silky, strong, ~6 oz |
| Cappuccino | Equal milk & foam | Foamy, creamy, balanced |
Want a little more milk than a cortado without the foam of a cappuccino? You’re looking at a flat white.
Which should you order?
- Order a macchiato when you want an espresso with just a touch of foam — small and bold.
- Order a cortado when you want that espresso character but smoother, with a little warm milk to round it out.
- Either way you’re drinking espresso-first — so the bean and the shot matter more than the milk.
Both live and die on the shot. Dial in the espresso with the right espresso beans, and if you’re steaming the cortado’s milk at home, a decent frother helps — see the best milk frothers.
The bottom line
A macchiato is espresso with a dot of foam — tiny and bold. A cortado is espresso cut 1:1 with warm milk — small, smooth, and balanced. Same caffeine per shot; the cortado is milkier and silkier, the macchiato sharper and more concentrated. Both are for people who want the espresso to lead.
Frequently Asked Questions About Cortado vs Macchiato
A cortado is espresso cut with an equal amount of warm steamed milk (about 1:1, ~4 oz), making it smooth and balanced. A macchiato is a shot of espresso with just a small dollop of foam (~1–2 oz), keeping it bold and espresso-forward. The cortado has more milk and a silkier texture.
They have similar caffeine for the same number of shots (~63 mg per shot). In flavour the macchiato tastes stronger because it has almost no milk, while the cortado’s equal part of warm milk softens and rounds the espresso.
Very little. A cortado uses thin, barely-textured steamed milk with minimal foam, which is what gives it a smooth, silky body rather than the airy cap of a cappuccino.
Yes. A cortado is around 4 oz, while a traditional espresso macchiato is only 1–2 oz. The cortado’s extra volume comes from its equal part of warm milk.
A cortado, but only slightly — about 40 calories versus 13 for a macchiato. Both are low because neither uses much milk; the cortado’s splash of steamed milk accounts for the difference.
Order a macchiato if you want an espresso with just a touch of foam and maximum intensity. Order a cortado if you want that same espresso character but smoother and a little milkier. Both keep the coffee front and centre.
Hey there! I’m Austin and I love coffee. In fact, I drink about 5 americanos a day. I started BrewingCoffees because I wanted to share my love of coffee with the world. Before starting BrewingCoffees, I worked as a Barista for 7 years.
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