The critical feature to remember about the cortado is its small size and the same amount of espresso and steamed milk. The key trait of a cortado is that it has little to no foam, allowing the sweet, creamy milk to blend perfectly with robust espresso. But it has only recently become popular in the United States, where, according to food experts, it has become a luxury. In Spain, the cortado is quite a cheap drink. The Basque people inhabit the coast of the Bay of Biscay, and it is here that the cortado coffee was allegedly born. It was popularized in the Spanish Basque country, a small, independent nation-state tucked in the western Pyrenees between France and Spain. The popular drink first appeared in Spain. The origins of the cortado are ambiguous.
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