Cortadito Recipe

Prepare espresso

Tamp 18 g of freshly ground dark-roast espresso in your portafilter. Brew a single ristretto/espresso shot (~60 ml) using an espresso machine. Aim for a 25–30 second extraction for balanced flavor. If using a stovetop Moka pot, use 18 g coffee and produce about 60 ml concentrated brew. If using an AeroPress, use a similar ratio to obtain a strong 60 ml concentrate.

Make sweetened milk (espuma de leche/espuma de azúcar)

Combine 2 tsp granulated sugar with 2 tbsp (30 ml) of the whole milk in a small metal or heatproof cup. Heat gently until just warm (not boiling), about 40–50°C (105–120°F). Whisk vigorously by hand, use a small frother, or briskly shake in a sealed jar to dissolve the sugar and create a slightly foamy, velvety sweetened milk (this is the traditional Cuban way to make 'espuma' with sugar).

Steam or heat remaining milk

Steam or heat the remaining 30 ml of whole milk to 60–65°C (140–149°F) and create a small amount of microfoam. If you don't have a steamer, warm it in a saucepan until steaming and froth briefly with a handheld frother or whisk.

Combine sweetened milk

Pour the sweetened milk mixture into the brewed espresso, holding back foam with a spoon. Then spoon the steamed milk and microfoam on top so the drink is roughly half espresso, half milk — a small, well-balanced cortadito.

Optionally stir in 1/4 tsp vanilla extract into the sweetened milk before combining for a subtle flavor. Dust with a pinch (about 1/4 tsp) of ground cinnamon on top. Serve immediately in a small cup (about 120 ml capacity).