Cortadito: How to Cut a Cuban Coffee with Milk

Flavor and Tasting Notes

A cortadito is a Cuban espresso 'cut' with a small amount of steamed or warm milk, typically in equal parts. Sweetened like Café Cubano, it balances the espresso's intensity with creaminess, sitting between a straight cafecito and a milkier café con leche.

• Sweet Cuban espresso “cut” with a small amount of steamed milk, balancing intensity with creaminess. • Dense and velvety mouthfeel; pronounced caramel and cocoa notes; lightly sweet. • Smaller than a latte but milkier than straight cafecito.

Preparation and Recipe

Ingredients (per serving)

• 1 shot (30 ml) Cuban espresso prepared with whipped sugar (cafecito base)
• 30 ml steamed or evaporated milk (ratio 1:1)
• Optional: sprinkle of cinnamon

Method

1. Prepare a cafecito base by whipping sugar with the first drops of espresso, then combining it with the rest of the shot.
2. Heat milk to 60-65 °C until steamed with a light froth. Evaporated milk is traditional for richer flavor.
3. Pour the steamed milk gently over the cafecito in a small glass, maintaining a 1:1 ratio. Stir gently.
4. Garnish with a pinch of cinnamon if desired. Serve immediately.

Dialing in and Troubleshooting

• Use evaporated milk for authentic Cuban flavor; whole milk works as well but will be lighter. • Maintain equal parts coffee and milk; adding too much milk will turn it into a café con leche. • Heat milk gently; overheating scorches the milk and dulls sweetness. • If using a moka pot, brew a concentrated coffee to prevent the drink from becoming too weak when milk is added.

History and Culture

• Cortadito (Spanish for “little cut”) likely evolved from the Spanish cortado but became uniquely Cuban by using sweetened espresso and evaporated milk. • Popular at Cuban cafés and ventanitas, cortadito is often enjoyed mid-morning or after meals as a smooth, milky alternative to cafecito. • It reflects the Cuban tradition of adapting European coffee styles to local tastes and ingredients.

Editor's Take

Practical Detail

Common Questions

Sources and Further Reading