The short answer
A cortado is a double shot of espresso "cut" (Spanish: *cortado*) with an equal amount of steamed milk — about 4 oz total, balanced and smooth. A macchiato is a double shot "stained" (Italian: *macchiato*) with just a teaspoon of foamed milk — about 2–3 oz total, bold and espresso-forward.
If you want espresso softened but still front and center, order a cortado. If you want nearly pure espresso with a dot of foam, order a macchiato.
Ingredients and ratio
• Cortado: double shot (≈60 ml) + ≈60 ml warm, lightly textured milk. Ratio: 1:1 espresso to milk. Served in a 4–4.5 oz glass, no foam cap.
• Macchiato (traditional): double shot (≈60 ml) + a small dollop (≈10–15 ml) of foamed milk on top. Ratio: roughly 4:1 espresso to milk. Served in a 2–3 oz demitasse.
The cortado uses steamed milk (minimal foam); the macchiato uses only foam. That difference in texture changes the mouthfeel completely.
Taste and strength
The cortado tastes like a balanced miniature latte — the milk rounds off espresso’s acidity and bitterness without burying it. The macchiato is the most espresso-forward milk drink on the menu: you taste almost pure espresso with a softening cap of foam.
Caffeine is identical in both (≈126 mg from a double shot) because neither dilutes the espresso enough to change what you absorb. The difference is mouthfeel and perceived strength.
The Starbucks macchiato problem
A traditional macchiato is 2–3 oz and mostly espresso. At Starbucks, a "macchiato" is a 12–20 oz drink that looks and tastes like an upside-down latte with vanilla syrup. They are not the same drink.
If you order a "macchiato" at an Italian-style café, you’ll get a tiny espresso with a dot of foam. If you order it at a chain, you’ll get a large flavored latte. Know your venue before you order — or ask for an "espresso macchiato" to be safe.
How to make each at home
Cortado: pull a double shot (or brew a strong 60 ml of coffee with a moka pot), steam ≈60 ml of milk to a silky texture with no dry foam, and pour. Serve in a small glass.
Macchiato: pull a double shot into a demitasse. Froth a small amount of milk until you have stiff, dry foam. Spoon a single dollop on top — just enough to "stain" the espresso.
Both drinks take under two minutes once you’ve dialed in your espresso. Compare them to a flat white or latte to find your ideal milk-to-espresso balance.