Cortadito Coffee: The Step-By-Step Process Of Making

What Is A Cortadito

A café Cubano may be transformed into a cortadito Coffee by adding sugar and topping it with steaming milk. The ratio of espresso to milk may range from fifty-fifty to seventy-five to twenty-five percent, depending on who prepares it!

Simple Cortadito Recipe with Detailed Step-by-Step Instructions 

Because adding milk to espresso “cuts” its potency, “cortadito” is derived from the Spanish phrase for “shortcut.” This beverage is a fundamental combination of a dose of Cuban espresso and steaming milk. Here are the straightforward measures to take!

  • Prep Time: 2 Minutes
  • Timing For Cooking: 4 Minutes
  • Time Total: 6 Minutes


  • Moka pot or another kind of espresso machine
  • A demitasse is a little cup of coffee
  • or a dish suitable for use in the microwave.
  • Creamer, a bowl or a cup, or all three
  • The whisk and the spoon


  • Purified water
  • Cuban coffee that has been pulverized precisely.
  • White sugar equivalent to four tablespoons, to taste
  • 1 to 2 ounces of milk or evaporated milk that has been heated

Prepare Your Espresso.

  • The traditional approach calls for a Moka pot, and that’s exactly what we will utilize here. Prepare your espresso as you normally would, even using a different technique.
  • Filtered water should be poured into the lower area until the safety release valve is reached. Fill the filter basket with coarsely ground coffee, ensuring it is level but not too packed. The top section may be attached after inserting the filter into the bottom part.
  • Place on the burner, and adjust the heat to a medium setting. It is important not to speed up the procedure, or the coffee may get overcooked.

Warm your milk.

On the burner or in the microwave, bring the milk or evaporated milk to a warm temperature. Don’t burn it; you want it to be warm but not boiling. Pay attention to the temperature.

Prepare your espuma.

Put sugar equivalent to four teaspoons’ worth (to taste) in a creamer or a small dish. Remove the pot from the heat when about one ounce of espresso is visible on the top. After you’ve poured it over the sugar, put the pot back on the burner so the brewing process may complete.

Espresso and sugar are mixed with a whisk until the sugar is liquefied and a light brown froth forms.

Combine everything.

  • Take the coffee off the heat as soon as the last espresso has finished brewing. The espresso should be poured into the mug. After adding the heated milk, each cup should have an equal amount of espresso and milk.
  • Add some espuma on top, and then dig in! Find a good companion to share this delicious coffee time with you, and do it together.

The Origins of Cuban Coffee

Cuba has not traditionally been known for its coffee industry. 1748 the plant was brought to the island for the first time. By the central of the 19th century. Coffee had begun to challenge sugar as Cuba’s primary export good and economic driver.

As a result of the enlargement of this sector, consumption skyrocketed, and drinking coffee became ingrained in Cuban culture. By the 1940s, Cuba had become the leading coffee exporter in the world. In 1960-1961, the country produced 60,000 tons of coffee. However, the Cuban Revolution of 1959 destroyed this native Cuban sector.

Ousting Cuba from its position as a worldwide coffee powerhouse and rendering the nation a lesser player in the coffee trade. Despite this, coffee continued to play a significant role in everyday life in Cuba, both on the island and among the vast Cuban community that has settled in Florida.

The decline in coffee output in Cuba led to a shift in the country’s traditional coffee culture. The Cuban government augmented this lesser supply of coffee by combining ground coffee with chicharron, a pea-like legume, and by importing cheaper Robusta beans. Both methods were used.

The vast Cuban community who settled in Florida many years ago took great pride in preserving the coffee culture of their homeland. However, even though Cuban coffee is brewed traditionally in Florida, the most popular brands of Cuban coffee currently contain Arabica beans imported from other countries.

What Makes a Cortado Different from a Cortadito?

There is a right prospect that you are familiar with the term cortado as well if you are familiar with the term cortadito. The query now is, what precisely distinguishes these two?

  • The sugar paste is an element that can only be found in a cortadito and no other dessert.
  • A coffee that has been ‘slashed’ with milk is called a cortado. It is now common knowledge that the term “cortado” originates in Cuba, but the roots of this particular word may be traced back to Spain.
  • Therefore, there is clear excellence between the two terms and the contexts in which they originated separately.
  • You are now familiar with cortado coffee, and you can effortlessly prepare one at home.
  • It is a sweet beverage that may be consumed as a taste or even as a dessert.

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