Restaurants›Old's Havana Cuban Bar & Cocina›Cafe Cortadito Recipe

Cafe Cortadito Recipe

Name: Old's Havana Cuban Bar & Cocinas CAFE CORTADITO Recipe
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Cuban
Ingredients: 0.5 cups finely ground dark roast espresso; 180 ml water (for espresso); 2 tbs instant espresso or 1–2 tbsp brewed espresso (cooled); 3 tsp superfine sugar (or regular granulated); 3 oz whole milk (or preferred milk); 1 tbs optional: steamed milk foam

Inspired by Old's Havana Cuban Bar & Cocina

Time10m

Serves2

Cuban coffee macchiato and milk

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Ingredients

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Espresso / Coffee Base

1/2 cups finely ground dark roast espresso3/4 cup (180 ml) water (for espresso)

Sweetened Espresso Emulsion (Espuma / Espumita)

2 tbs instant espresso or 1–2 tbsp brewed espresso (cooled)3 tsp superfine sugar (or regular granulated)

Milk

3 oz whole milk (or preferred milk)1 tbs optional: steamed milk foam

Method

Espresso / Coffee Base

Brew espresso

Brew a concentrated espresso using 0.5 cups (about 45 g) finely ground dark roast and 180 ml water. If using an espresso machine, pull two ristretto/short shots (about 2 oz / 60 ml total). If using moka pot, Aeropress, or strong drip, aim for an intensely concentrated 60 ml of coffee.

Sweetened Espresso Emulsion (Espuma / Espumita)

Prepare the espumita

Immediately after brewing (while still hot), put 2 tablespoons of the brewed espresso or 2 tbsp instant espresso and 3 tsp superfine sugar into a small metal or glass cup. Using the back of a small spoon or a handheld frother, vigorously beat the espresso and sugar together until it turns pale, glossy and slightly thickened into a creamy foam (about 20–40 seconds). Traditional Cuban cortadito uses a wooden spoon and brisk whisking to create a sweet, syrupy crema called espumita.

Milk

Heat/steam the milk

Heat 3 oz whole milk to 60–65°C (140–150°F). If you have a steam wand, create a small amount of microfoam (optional 1 tbsp). If you don't have a steam wand, gently heat milk on the stovetop or microwave until hot but not boiling, then froth briefly with a small handheld frother or by shaking in a tightly sealed jar to produce a touch of foam.

Assemble the cortadito

Spoon the prepared espumita (sweet foam) into the bottom of a small demitasse or 4–6 oz cup. Pour the hot espresso over the foam so it integrates but leaves a visible sweet layer at the bottom. Immediately pour the hot milk into the cup to 'cut' the espresso—aim for roughly equal parts espresso and milk (this recipe uses about 2 oz espresso to 3 oz milk), producing a balanced cortadito. Top with the optional 1 tbsp microfoam if desired.

Serve immediately. Offer a small spoon so the drinker can stir if they prefer the sweetness distributed evenly. Enjoy hot.