Cafe tallat is the Catalan for 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.
Cafe tallat, also known as Cafe cortado, is usually served in a special glass, often with a metal ring base and a metal wire handle.
It is popular in Spain and Portugal, as well as throughout Latin America, where it is drunk in the afternoon. In Cuba, Cafe tallat is known as a "cortadito", in Basque as "Ebaki", in Portugal as "Pingo" or "Garoto", while in France it is called "noisette".
To add a photo, please follow this submit form.
Q&A: Coffee, www.barcelona-metropolitan.com
Barcelona : Tallat & Cafè Sol, traveldk.com