“What’s a Gibraltar?” — A Tale of Two Names
It happens at least once a week. Someone points to our menu, eyebrows raised. “What’s a Gibraltar?” they ask, half-whispering like they’re worried it’s a secret club they weren’t invited to. So, let’s start with this: the elusive Gibraltar is just another name for a Cortado at Tala. Same drink, different backstory.
why call it a Gibraltar?
Because we like to keep things interesting. And because, quite literally, it’s served in a Gibraltar glass — a sturdy, no-frills 4 oz tumbler that fits just enough espresso and milk to make you fall in love with coffee all over again.
At Tala, when you order a Gibraltar for here, it comes with a tiny glass of sparkling water. It’s not just cute — it’s a palate cleanser, a quiet little sparkle to reset your taste buds before that first sip. We’re all about small details that make the moment.
History
The cortado comes from Spain, where “cortar” means “to cut.” The idea is simple: cut the sharp intensity of espresso with just enough milk to soften it — without drowning it out. The milk is steamed silky and thin, with no foamy cap, blending seamlessly into the espresso. Traditionally, it’s a balanced 1:1 or 1:2 ratio of espresso to milk, which keeps the drink small, concentrated, and smooth.
The Gibraltar
Fast-forward to San Francisco in the early 2000s: Blue Bottle Coffee started serving cortados in Libbey Gibraltar glasses, and the name stuck. Ordering a “Gibraltar” became a bit of West Coast coffee lingo — not a different drink, but a different vibe. Think Spanish tradition with a San Francisco twist.
So are they different? Nope. But they feel different — and sometimes that’s enough.
Now, let’s clear up a common misconception…
A cortado is not:
More than 4 oz total
An espresso with milk foam
A mysterious marketing ploy
Lately, some big chains have been blurring the definition. Take Starbucks: their “cortado” is an 8-oz latte with three ristretto shots. That’s not just off — it’s an entirely different drink. More milk, a different espresso style, and nothing close to the classic Cortado ratio.
Why does this matter? Because when everything becomes a “Cortado,” the drink loses its identity. And the beauty of the cortado (or Gibraltar) is that it’s specific: small, deliberate, balanced. Not just a shrunken latte, not an upsized espresso — just what it’s meant to be.
What It Actually Is
Traditionally, a Cortado/Gibraltar is:
At it’s core, it is essentially just a mini latte.
About 4 oz total: 2 oz espresso, 2 oz milk (give or take).
What makes pouring a Gibraltar so tedious is its specific espresso-to-milk-to-foam ratio. There should be a thin, visible layer of micro-foam at the top of the drink, about a pinky fingers width.
Milk that’s silky, not foamy: steamed to about 130–150°F, with a smooth texture that blends, not floats.
Served small: It’s designed to be a short, balanced drink — rich but not heavy, quick but not rushed.
It’s coffee stripped down to its essentials: intensity softened by warmth, without distraction.
In Short
Gibraltar = Cortado
Served in a 4 oz Gibraltar glass because… history
Sparkling water on the side (we love a little drama)
Definitely not Starbucks’ 8 oz “mystery latte”
Just espresso + milk, the traditional way
So next time you’re staring at the menu, wondering if you should ask, just go for it. Try a Gibraltar. Sip it slowly. Let the espresso hit, the milk soothe, and the bubbles tingle.
It’s a small drink with a big story — and at Tala, we’re keeping it real.
Alo Ochoa
Alo is often found behind the bar at the Highwood Cafe. When she's not crafting drinks, she's listening to history podcasts or perfecting her latest baking creation.