A cortado (from the Spanish cortar, known as “Pingo” or “Garoto” in Portugal) is an espresso “cut” with a small amount of warm milk to reduce the acidity. The ratio of milk to coffee is between 1:1 - 1:2, and the milk is added after the espresso. The steamed milk hasn’t much foam, but many baristas make some micro foam to make latte art. It is popular in Spain and Portugal, as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, it is known as a cortadito, and in Catalan it’s called a tallat.
via wikipedia and my trip to the coffee house this afternoon.
Main Entry: cat·a·clysm
Etymology: French cataclysme, from Latin cataclysmos, from Greek kataklysmos, from kataklyzein to inundate, from kata- + klyzein to wash — more at clysterDate: 1599