Cortado vs Flat White vs Macchiato: What's the Difference?

All three drinks share a common DNA: a shot of espresso with a relatively small amount of milk. That's where the similarity ends. The differences lie in the ratio of espresso to milk, the texture of the milk, and the size of the resulting drink — and each of those differences has a significant effect on how the drink tastes.

Part of the confusion also comes from inconsistency between cafés. Unlike espresso (which has a fairly standardised definition), flat white, cortado and macchiato vary by country and even by individual café. We'll explain the most widely accepted definitions and flag where variations exist.

The cortado originates from Spain — the name comes from the Spanish verb cortar, meaning "to cut." The idea is that a small amount of warm milk cuts the acidity and bitterness of espresso without overwhelming it.

A cortado is typically made with a 1:1 ratio: one part espresso to one part warm milk. The milk is steamed but not frothed into a thick foam — the texture is flat and silky, closer to hot milk than to a latte. The result is a small drink (usually 90–120ml) that's stronger than a flat white, with the espresso flavour clearly dominant.

The cortado is the coffee lover's choice when they want their espresso rounded off but not diluted. It's especially popular in Spain and Portugal, and has become a favourite in specialty coffee circles globally. If you're someone who orders a double espresso but finds it slightly too intense, the cortado is the natural next step.

The flat white originated in Australia and New Zealand and has become one of the most popular espresso drinks worldwide. It's made with a double ristretto (a shorter, more concentrated espresso pull) and microfoam — milk that's been steamed to a very fine, velvety texture with minimal surface foam.

The ratio is roughly 1:2 to 1:2.5 (espresso to milk), and the drink typically comes in a 160–180ml cup. It's larger than a cortado but smaller than a latte, and the microfoam gives it a creamy, smooth mouthfeel that a cortado doesn't have. The espresso is still clearly present — it's not a milky drink, but it's more balanced than a cortado.

For a full history and guide to the flat white, including its Australian roots and how it compares to a cappuccino, see our dedicated article: What Is a Flat White?

Here's where things get complicated, because "macchiato" can mean two very different things depending on where you are.

The traditional espresso macchiato (also called caffè macchiato) is simply an espresso with a small dollop of foamed milk on top — typically just 10–15ml. The name means "stained" in Italian: the milk stains the espresso slightly. The result is almost entirely espresso with a hint of milk, around 40–60ml total. This is the most intense drink of the three by far.

The latte macchiato is the opposite: a glass of steamed milk "stained" with espresso, poured through the foam. Despite the shared name, it's a completely different drink — much larger (300ml+), significantly milkier, and the espresso sits visually in layers rather than being fully combined. This is the version popularised by large chain cafés.

When you order a macchiato at a specialty café, you'll almost always get the espresso macchiato. At a chain, you may get the latte macchiato. Worth clarifying if it matters.

Here's how the three drinks compare on the key dimensions.

Espresso macchiato: Espresso-to-milk ratio ~4:1 — Total volume ~50ml — Milk texture: small foam dollop — Flavour: intense espresso with a hint of milk — Origin: Italy.

Cortado: Espresso-to-milk ratio 1:1 — Total volume ~100–120ml — Milk texture: flat steamed, no foam — Flavour: strong espresso, slightly softened — Origin: Spain.

Flat white: Espresso-to-milk ratio ~1:2 — Total volume ~160–180ml — Milk texture: velvety microfoam — Flavour: balanced espresso with creamy body — Origin: Australia/New Zealand.

For context, a cappuccino has a 1:3 ratio and runs 150–180ml with thicker foam, and a latte is 1:3 to 1:4 at 220–300ml. All of these are covered in our full coffee types guide.

The right drink depends on how strong you like your coffee and how much milk you want.

If you want to taste every note of the espresso with just a hint of softening: espresso macchiato. If you want a small, punchy drink where espresso is clearly dominant but the edge is taken off: cortado. If you want a balanced, creamy coffee where espresso and milk are equal partners: flat white. If you tend to drink lattes but want something slightly stronger and smaller: also flat white.

One practical note: the cup you drink from matters more than most people realise. A flat white drunk from a thin paper cup loses its microfoam texture quickly and cools fast. Drinking it from a well-insulated cup — one that keeps the right temperature without a lid affecting the microfoam — makes the experience noticeably better.