There’s a certain magic to the coffee culture found in the windows of Cuban cafeterias, where the rich aroma of espresso mingles with the sound of lively conversation. Among the many offerings, one small, powerful drink stands out for its perfect balance of strength and sweetness: the cortadito. This isn’t just a coffee; it’s a daily ritual, a moment of connection, and a beloved treat that defines a part of the Cuban experience.
Perhaps you’ve enjoyed one at a local café and wondered if you could capture that same authentic flavor in your own kitchen. The good news is, you absolutely can. With a few key ingredients and a simple method, you can bring the warmth and comfort of a traditional cortadito into your home, no matter how far you are from Miami or Havana.
What Exactly Is a Cortadito?
At its heart, a cortadito is a shot of strong, dark Cuban espresso that is “cut” (which is what “cortado” means in Spanish) with a generous amount of sweetened milk. The key differentiator from other coffee drinks is the espumita, a frothy, sweetened milk foam that is whipped first and then poured over the espresso. This creates a distinct two-layered drink that is both robust and luxuriously smooth. It’s smaller and sweeter than a latte but has more coffee presence than a macchiato, striking a unique and memorable balance.
The Essential Ingredients for an Authentic Taste
Creating a true cortadito hinges on using the right components. While you can make a very good version with substitutions, these ingredients will get you closest to the classic flavor profile.
Cuban Coffee: The foundation is a dark roast, finely ground coffee. Traditionally, a blend of Arabica and Robusta beans is used, which creates the characteristic strong flavor and rich crema (the creamy layer on top of a well-pulled espresso). Brands like Pilon, Bustelo, or La Llave are widely available and perfect for the job.
Demerara Sugar: White sugar is often used, but demerara sugar is the secret weapon for an authentic espumita. Its larger, crystal-like granules and mild molasses flavor help create a thicker, more stable foam compared to fine white sugar.
Milk: Whole milk is traditionally used for its richness and ability to froth beautifully. For a lighter option, 2% milk will also work, though the foam may be slightly less creamy.
Brewing Your Cuban Espresso Base
You don’t need a fancy machine to make a great base for your cortadito. A stovetop Moka pot is the most common and effective tool for home brewers to achieve a strong, concentrated coffee that mimics espresso.
Start by filling the bottom chamber of your Moka pot with fresh, cold water up to the safety valve. Insert the filter basket and fill it with your finely ground Cuban coffee, leveling it off without tamping it down. Screw the top chamber on tightly and place it on a stove burner set to medium heat. Leave the spout lid open so you can watch the magic happen. In a few minutes, you’ll hear a gurgling sound as the brewed coffee begins to fill the top chamber. Once you see a steady stream of dark coffee with a light honey-colored foam, remove it from the heat immediately to avoid burning.
Mastering the Sweet Espumita Foam
This step is what truly defines the cortadito. While your coffee is brewing, take a small measuring cup or a pouring jug and add two to three teaspoons of demerara sugar. As soon as your Moka pot coffee is ready, pour a very small amount (about a tablespoon or two) of the hot, strong coffee over the sugar.
Now, take a small spoon and vigorously whip the coffee and sugar together. You’re aiming to create a thick, pale brown, paste-like foam. This mixture, called la espumita, should have a consistency similar to loose caramel. The friction from whipping dissolves the sugar and aerates the coffee, creating the signature foam that will sit on top of your drink.
Assembling Your Homemade Cortadito
Now for the final, satisfying step. Pour the remaining brewed coffee from your Moka pot into a small cup or a traditional tacita demitasse cup, filling it about halfway. Gently pour an equal amount of steamed or heated milk into the cup. If you have an espresso machine steamer, use it. If not, you can gently heat milk on the stove or in the microwave until hot (but not boiling) and froth it with a handheld frother or even by shaking it vigorously in a sealed jar.
The final touch is to spoon your whipped espumita on top of the coffee and milk mixture. Give it a very gentle stir if you prefer, though many enjoy drinking it layered. You’ve just created a perfect cortadito.
Tips for the Best Results Every Time
A few small considerations can make a big difference in your coffee-making process. Always use fresh, cold water in your Moka pot for the best extraction. Never let your coffee boil in the Moka pot, as it will become bitter. The moment it starts gurgling, take it off the heat. When whipping your espumita, the first few drops of coffee are the hottest and will dissolve the sugar most effectively, so use those. And finally, enjoy your cortadito immediately. It’s a drink meant to be savored fresh and hot.
Serving and Enjoying Your Creation
A cortadito is more than a beverage; it’s a social experience. In Cuban culture, it’s often shared among friends, family, or colleagues. It’s common to pour a larger batch into a small thermos and serve it in several small cups for everyone to enjoy together. Pair your homemade cortadito with a piece of buttered toast for a simple breakfast or a pastelito for an afternoon pick-me-up. It’s a moment to pause, connect, and appreciate the simple joys of a perfectly made coffee.
Making a cortadito at home is a simple process that yields a deeply rewarding result. By focusing on strong, dark roast coffee, creating that essential sweet espumita, and balancing it with steamed milk, you can easily replicate this Cuban classic. It’s a wonderful way to add a new ritual to your morning or afternoon, bringing a taste of vibrant coffee culture right to your kitchen. So, gather your ingredients, fire up the stove, and prepare to enjoy a little cup of comfort.