by Shaun Layton | I was first introduced to the cortado, the Spanish cousin of the Italian caffe macchiato, in New York when I sort of stumbled upon a tiny little East Village cafe called Abraco. I later found out that the place was rated up there with some of the best coffee houses in New York. Anyway, a cortado is an espresso “cut” (from the Spanish “cortar”) with a small amount of steamed milk to reduce its acidity. The ratio of coffee to milk is a little more than a macchiato but considerably less than a latte. I’ve since tried these across Vancouver, and my favourite is the $3.5 “en vaso” – hot and artfully poured – at Greenhorn Espresso Bar in the West End.

Greenhorn Espresso Bar | 994 Nicola Street | 604-428-2912 | www.greenhorncafe.com

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