Cortadito coffee is a beloved Cuban espresso drink that combines strong coffee with steamed milk and sweet whipped sugar (espuma). This traditional drink mixes equal parts espresso and steamed milk, though the ratio can vary from 50/50 to 75/25 espresso to milk. The word “cortadito” means “cut small,” referring to how the milk cuts through the strong espresso.
I love how cortadito brings together the best of both worlds – the bold intensity of Cuban espresso with the smooth comfort of steamed milk. When I make it at home, I always start by creating that signature sweet espresso base with plenty of sugar, then top it with perfectly steamed milk.
I will show you how to make it at home with a stovetop espresso maker and some evaporated milk. It’s a small cup, but it’s full of flavor and energy.
How to Make Cortadito?
Making cortadito is all about creating that perfect balance between strong Cuban espresso and creamy steamed milk. This sweet, rich coffee drink takes just 15 minutes to make Cuban Cortadito and brings the authentic taste of Cuba right to your kitchen.
What You’ll Need?
Here’s what you need to brew a delicious cup of Cortadito at home:
- Moka pot: A Moka pot is the traditional choice for authentic cortadito. You can also use an espresso machine, French press, or even a strong drip coffee maker if that’s what you have available.
- Coffee Grounds (14-18 grams per serving): Use finely ground Cuban coffee or a dark roast espresso blend (e.g., Café Bustelo, Pilon, or La Llave)
- Sugar (1–2 tbsp per serving): White granulated sugar works best to whip into the espresso.
- Milk: Use Whole milk or evaporated milk for a traditional, creamy flavor.
- Small saucepan: To heat the milk
- Metal cup or sturdy small bowl: For whipping sugar foam
Step-by-Step Recipe
Step 1: Prepare Your Moka Pot
Start by filling the bottom chamber of your Moka pot with hot water, just up to the safety valve. Insert the filter basket and fill it with finely ground Cuban-style espresso coffee. Level off the grounds evenly, but do not tamp them down. Assemble the Moka pot securely, ensuring everything is tightly sealed. Place it on the stove over medium heat with the lid open, so you can monitor the brewing process as it starts.
Step 2: Make the Sugar Foam (Espuma):
While your coffee is brewing, add 1-2 tablespoons of sugar into a small metal cup or bowl.
As soon as the first few drops of espresso come out, pour about 1 teaspoon over the sugar. Stir it quickly until it forms a light, frothy paste. This is your sugar foam, known as espuma, which gives the Cortadito its unique sweetness and creamy texture.
Step 3: Finish Brewing the Espresso
Let the Moka pot continue brewing until all the espresso has filtered into the upper chamber. Once the bubbling sound slows down or you see the coffee stream weaken, remove the Moka pot from the heat.
Step 4: Heat the Milk
Warm about 4 ounces of whole milk or evaporated milk per serving in a saucepan. Do not let the milk boil—just heat it until it is steaming hot. This helps maintain a creamy texture and prevents curdling when added to the espresso.
Step 5: Combine and Serve
Now it’s time to assemble your Cortadito. Pour the remaining hot coffee slowly over the whipped sugar, stirring gently so the espuma rises to the top. Then, pour the steamed milk into your sweetened espresso in equal parts. The final drink should be roughly half espresso and half milk, with a delicate layer of sweet espuma floating on top.
Serve immediately in small espresso cups and enjoy this rich, sweet Cuban coffee the traditional way.
Some Expert Tips
- Use finely ground, dark roast coffee: Go for a strong, finely ground coffee—Cuban brands like Café Bustelo, Pilon, or La Llave are perfect. The finer the grind and the darker the roast, the richer and more authentic your cortadito will taste.
- Never skip the sugar foam: Create that signature foam by whipping the first spoonful of hot coffee with sugar until it turns light brown and creamy. This espuma isn’t just for show – it adds sweetness throughout the drink and gives cortadito its authentic texture.
- Add a Pinch of Cinnamon: Sprinkle a small pinch of ground cinnamon into your sugar before adding the coffee, or dust it on top of the finished drink. Cinnamon complements the sweet coffee flavors and adds that warm, spicy note that many Cuban Cafes include in their cortadito recipe
- Use evaporated milk for richness: Steamed milk works fine, but evaporated milk brings out that rich, traditional Cuban taste. It adds creaminess without overpowering the bold coffee flavor.
Variations of Cortadito Coffee
There are a few ways to enjoy cortadito, depending on your taste:
- Cortadito Cafecitol: The classic version—equal parts strong Cuban espresso and milk.
- Cortadito Leche: Uses regular steamed milk instead of evaporated milk, resulting in a milder and creamier drink.
- Cortadito Evaporado: Made exclusively with evaporated milk for a thicker, richer, and more indulgent flavor.
- Iced Cortadito: A chilled variation served over ice, perfect for hot days while keeping that bold Cuban coffee punch.
What does cortadito taste like?
Cortadito has a strong, bold coffee taste from the espresso, but it’s not overwhelming. The drink hits you with an initial sweetness from the sugar, followed by the rich, intense flavor of dark roast espresso that’s been softened by the smooth milk.
It’s stronger and sweeter than a latte but much smoother than a plain espresso shot. If you enjoy a sweet, creamy coffee in a little serving, a cortadito is the perfect treat.
Origins of Cortadito Coffee
Cortadito has its roots in Cuba, where it evolved as a distinctly Cuban twist on the Spanish cortado. While the cortado originated in Spain (where “cortado” means “cut”), the cortadito developed in Cuba with its own unique characteristics.
In Cuba, cortadito gained popularity when fresh milk was scarce, and people had to make the best of what they had, which was often condensed or evaporated milk. Cuban-Americans brought the cortadito to Miami’s Little Havana neighborhood in the 1960s, where it became quite popular.
The key difference between Spanish Cortado and Cuban Cortadito is that cortadito gets heavily sweetened with sugar before adding the milk, making it sweeter and more indulgent than the traditional cortado.
Cortadito Coffee Recipe
Equipment
- Moka Pot for brewing Coffee
- Small Bowl or Metal Cup for Whisking
- Saucepan for heating Milk
Ingredients
- 1-2 tbsp White Granulated Sugar
- 14-18 g Coffee Grounds
- 4 oz Whole or Evaporated Milk
Instructions
- Prepare Your Moka Pot: Fill the bottom chamber with hot water up to the safety valve, add finely ground Cuban coffee to the filter basket, and place on medium heat.
- Make the Sugar Foam (Espuma): Add 1-2 tablespoons of sugar to a small cup, then whisk the first drops of espresso with the sugar until it forms a light, frothy paste.
- Finish Brewing the Espresso: Let the Moka pot brew fully, then remove from heat once the top chamber is filled.
- Heat the Milk: Warm milk in a saucepan until steaming hot without letting it boil.
- Combine and Serve: Pour the remaining hot coffee over the whipped sugar, then add the steamed milk in equal parts and serve immediately in small cups.
FAQs
What is the difference between Colado and a Cortadito?
A colado is a large batch of strong Cuban coffee, usually brewed in a Moka pot and meant to be shared. It’s served plain, without milk, often in small plastic or styrofoam cups in offices or family gatherings. Cortadito, on the other hand, is a small sweet coffee for a single serving.
Does Starbucks have cortadito?
No, Starbucks does not offer cortadito on its regular menu. However, you might find similar drinks like a “flat white”, “latte”, or even “cortado” that you can customize with extra espresso and sugar. Some Starbucks in Cuban-influenced areas may offer it as a secret menu item.
