I had never heard of a cortado before it came up on this list a few days
ago. Then I saw it on a menu in Peru and ordered one. We had stopped in a
cafe in Lima on the bluffs overlooking the ocean. It was cold and foggy
(like San Francisco in the summer), so I decided to have something hot to
drink. When we walked in, I had noticed a grinder behind the bar and a good
smell of freshly ground beans which made me hopeful that the coffee would be
drinkable. The menu had several espresso options such as a ristretto, but
no frou frou flavored milk drinks - another good sign. The cortado was very
good, so good I ordered another. I will start making cortados at home as
the touch of milk really mellows out the espresso without overwhelming it.
In contrast, the rest of the coffee we had in Peru, Ecuador, and the
Galapagos ranged from passable to truly terrible. I like the 50:50 pour of
coffee and hot milk we were offered for breakfast each morning, but the
coffee part was usually sour tasting. Once I asked for decaf and was
brought a small dish full of brown crystals and a pot of hot water - ugh.
Coffee is grown in the Galapagos and our expedition boat served it, but it
was undistinguised - who knows how old the roast was or when it was ground.
The only good coffee I had until the cortado was at listmember Barbara
Wilson's restaurant a long drive out of Quito in a nature preserve area.
She served me an excellent shot of espresso from locally grown Ecuadorian
beans she roasted. As soon as I get all my photos downloaded from my
camera, I'll put up a couple of pictures from her place on the SM photo
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