What is Cortadito? Step-by-Step DIY Recipe for a home made coffee
Quick Answer
A cortadito is a sweet Cuban espresso drink with equal parts strong coffee and steamed milk. The twist is the sugar step. You mix sugar with the first drops of espresso to make a sweet foam called espuma, then you add milk. You can make it at home with an espresso machine, a Moka pot, or any method that brews strong coffee. You only need coffee, sugar, and steamed milk.
Key Takeaways
- Cortadito means "little cut" - espresso "cut" with milk.
- The signature sweet foam (espuma) forms when sugar mixes with the first drops of coffee.
- You can use a Moka pot instead of an espresso machine for authentic results.
- Whole milk produces the richest flavor, but evaporated milk is traditional in Cuba.
- The ideal serving is 4-5 ounces total in a small glass cup.
My first cortadito came from a tiny window café in Miami’s Little Havana. I stood there and watched the barista whip sugar with the first splash of dark coffee until it turned into a caramel foam. The drink was sweet and strong, then topped with warm milk that softened the bite. I had one each morning on that trip. It became a small habit that felt like home.
The milk in a cortadito does more than taste good. It “cuts” the sharp edge of strong espresso, so it feels kinder on your stomach. You still get a bold coffee flavor. You still get that lift to start your day. It just lands softer.
What Is A Cortadito?
The cortadito is one of Cuba’s most loved coffee drinks. The word “cortadito” means “little cut” in Spanish. It points to how milk “cuts” the power of the espresso. A clear definition helps too. Dictionary.com calls it “an espresso topped with an approximately equal amount of steamed milk,” from the Spanish verb “cortar,” meaning “to cut.” Source
But that single line misses the heart of the drink. The method makes it special. You start with sugar in the cup. Then you catch the first few drops of coffee and whip them into a sweet, creamy espuma. Only after the foam forms do you pour in the rest of the coffee and the milk. The foam lifts the flavor and gives a silky top.
The drink rose first in Cuba, where fresh milk was not always easy to find. People used condensed or evaporated milk, and the taste stuck. When Cuban families moved to places like Miami in the 1960s, they brought this coffee with them. In Little Havana, the cortadito became a daily ritual at ventanitas. It still feels like a bridge between home and here, simple and proud, small but full of warmth.
Cortadito vs. Other Similar Coffee Drinks
Coffee lovers often mix up the cortadito with drinks that sound close. Here is how to tell each one apart, fast and clear.
Cortado: The Spanish cousin uses the same one-to-one ratio of espresso to milk. It has no sugar in the classic method. The milk softens the sharp edge of the espresso, yet it does not add sweetness.
Café con Leche: This drink uses more coffee and more milk, close to a latte size. The milk is often heated on the stove, not steamed. People add sugar after they pour the drink, not during the brew.
Cafecito (Café Cubano): This is the sweet base of a cortadito without the milk. You get whipped sugar foam on top, called espuma. The taste is bold and very sweet.
Macchiato: The Italian macchiato is espresso marked with a small spoon of steamed milk foam. It is not equal parts like a cortadito. The coffee stays in front; the milk only lightens the edge.
How To Make A Cortadito At Home
Making a cortadito requires no fancy equipment, just attention to detail. Here's my step-by-step guide to creating this sweet Cuban treat in your kitchen.
Ingredients You'll Need
- 2 ounces strong coffee or espresso (16 grams coffee beans)
- 2 teaspoons granulated sugar
- 2 ounces steamed milk (whole milk works best)
Equipment
- Moka pot, espresso machine, or AeroPress
- Small 5–6-ounce glass or cup
- Spoon for stirring
- Optional: milk frother or small whisk
Step 1: Prepare Your Cup and Coffee
Start by adding the sugar to your pre-warmed serving glass. This step is crucial—the warm cup helps the sugar begin dissolving when it meets the coffee.
For the coffee, grind your beans medium-fine if using a Moka pot or fine if using an espresso machine. Dark or medium-dark roasts work best for authentic flavor and balance with the sugar.
Step 2: Brew the Strong Coffee Base
If using a Moka pot (the most traditional method), fill the bottom chamber with water up to the valve, add ground coffee to the filter basket without tamping, and place it on medium-low heat. Remove from heat as soon as you hear gurgling to prevent burning.
If using an espresso machine, pull a double shot directly into a separate cup (not your serving glass with sugar yet).
Step 3: Create the Magical Espuma
This step makes a cortadito special! Take just the first teaspoon or two of the hot brewed coffee and add it to the sugar in your serving cup. Now stir vigorously until the mixture becomes light brown and creamy—almost like a thick paste at first.
Keep stirring until the sugar dissolves completely and transforms into a foamy, creamy substance called "espuma." This might take 20-30 seconds of energetic stirring.
Step 4: Add the Rest of the Coffee
Once your espuma looks thick and creamy, slowly pour in the remaining coffee. Notice how the espuma rises to the top. It creates a light brown layer that resembles crema on espresso. Give it a gentle stir to incorporate.
Step 5: Steam and Add the Milk
Heat your milk to approximately 140°F. If you don't have a steam wand, heat milk in a small pot or the microwave, then froth it with a handheld frother, french press pump, or whisk.
Gently pour the warm milk over your sweetened coffee. Aim for that equal 1:1 ratio. The espuma will rise to the top and create a beautiful, layered effect.
Tips For The Perfect Cortadito
Use Fresh, Dark Roast Coffee: Cuban coffee is usually dark roast. The deep, slightly bitter notes match the sugar and create balance.
Do Not Skip the Espuma: This sweet foam is the heart of the drink. Stir well with the first drops of coffee and sugar to get a creamy, tight foam.
Try Different Sugars: White sugar is the classic base. Raw or brown sugar adds a hint of molasses for a warmer taste.
Mind the Milk Temperature: Keep the milk near 140°F. Hot enough to feel cozy, not so hot that it scorches and turns harsh.
Serve in the Right Glass: For the full feel, pour into a small glass cup. Many Cuban cafes use small glasses with metal holders, much like Turkish service.
Variations To Try
Cortadito Condensada: Use sweetened condensed milk in place of fresh milk and sugar. The cup turns extra creamy and extra sweet. This style became common when fresh milk was hard to find.
Leche y Leche: Add condensed milk in the cup, then finish with a small spoon of heavy cream on top. The result is rich, silky, and dessert-like.
Iced Cortadito: Pour the sweet coffee over ice, then add cold frothed milk. It is crisp and refreshing on warm days.
Flavored Cortadito: Dust a little cinnamon into the sugar or add a drop of vanilla. Build the espuma, then pull the shot over it.
Conclusion
The cortadito is more than a drink. It carries the social spirit of Cuban coffee time. In Cuba and in Cuban neighborhoods across the United States, coffee is shared. A colada, a larger brew, comes with tiny cups for friends, family, and coworkers.
Making a cortadito at home brings that feeling to your kitchen. You stir the sugar and first coffee to raise the espuma, then add milk with care. The simple steps slow the day for a moment, just like the pause in a busy café where people chat and reconnect.
So next time you want a sweet lift, skip the line and make this at home. Rich coffee, sweet espuma, and smooth milk come together in balance. The cup wakes the body and brightens the mood.
Frequently Asked Questions (FAQs)
Can I make a cortadito without an espresso machine?
Yes. A Moka pot makes a strong base and is common in Cuban homes. An AeroPress with a fine grind can do a solid job too.
Why is my espuma not foamy?
Stir the sugar with very hot coffee from the first drops of the brew. Whisk fast until the mix turns pale and airy. If it stays flat, the coffee may not be hot enough or you may need to whip longer.
Is a cortadito stronger than regular coffee?
Yes. It uses espresso or Moka pot coffee, both more concentrated than drip. Even with milk, it has more punch per ounce.
How much sugar is traditional?
Cortaditos are usually quite sweet. Two teaspoons for a two-ounce coffee shot is common. Adjust to your taste, a little more or a little less.
Can I use non-dairy milk?
Yes. Oat milk steams well and pairs with the roast notes. Coconut milk gives a gentle tropical twist.
About the Author
This article was prepared by the Lifeboost writing team using current research on coffee traditions and brew methods. We spoke with experts in Cuban preparation and reviewed trusted guides on classic techniques to keep the process true to its roots.
Disclaimer: This guide is for education only. Adjust coffee intake to your health needs and sensitivities. If you have concerns about caffeine, speak with a healthcare professional and follow their advice.
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