Editor's note: Depending on who you talk to, a cortado and Gibraltar are two sides of the same coin. Typically equal parts steamed milk and espresso, calling this coffee drink a "Gibraltar" is a wholly West Coast invention and can be traced back to the baristas at Blue Bottle in San Francisco. Cortados have roots in Spain, Portugal, and Latin America. Ultimately, it comes down to what type of glass you're serving the drink in -- a flat glass or a Gibraltar tumbler, made by Libby.
"The cortado, made with equal parts espresso and steamed milk, is my go-to, thanks to its silky texture and bold flavor. Many customers raise an eyebrow when they discover this little gem. Even regulars treat themselves to a cortado once in awhile, and of course, we have those who wouldn't go a day without one."
-- Joe Wesolek, The WestBean Coffee Roasters
“The cortado is my favorite drink because it really showcases the espresso shots combined with just the perfect amount of textured steamed milk. For those coffee drinkers who don’t prefer that much milk but still love the boldness of an espresso shot, like myself, the cortado is the perfect balance."
-- Audreal Gillett, Dark Horse Coffee Roasters
“I really like the Gibraltar, a hot drink made with 2oz of espresso and 2oz of steamed milk. It's a nice balance of the two that isn't too milky. It also allows you to monitor your espresso and your milk steaming abilities without being a straight shot of espresso, which can be a little heavy on the palate.”
-- Daniel Moreno, Coffee & Tea Collective