Cortadito Recipe

Brew espresso

Measure 2 tablespoons (about 14 g) of finely ground dark roast espresso. Brew a 60 ml (about 2 fl oz) shot using an espresso machine, moka pot, or strong stovetop brew so the result is concentrated and syrupy. Aim for a 25–30 second extraction time on an espresso machine or produce about 60 ml of robust coffee from a moka pot.

Keep the brewed espresso hot and set aside while you prepare the sweetened milk foam.

Make the sugar foam (white espumita)

Put 2 tablespoons granulated sugar into a small metal or glass cup. Add 1 tablespoon hot water to the sugar. With the back of a spoon, vigorously stir the sugar and water together until the mixture becomes thick, pale, and slightly foamy (about 20–30 seconds). This is the traditional espumita that gives a cortadito its sweet crema.

Combine with milk

Pour 60 ml of hot or steamed milk into the sugar/espumita cup. Using a small handheld milk frother or vigorously whisking, create a small amount of creamy foam by aerating for 10–20 seconds. The goal is not a voluminous cappuccino foam but a sweet, slightly frothy milk layer that will sit on top of the espresso. If you prefer a cold cortadito, use cold milk and whisk until frothy.

Taste and adjust sweetness: if you prefer sweeter, add an extra 1/2 tablespoon sugar to the espumita before combining with milk.

Layer and present

Pour the brewed espresso into a warm demitasse or small glass. Spoon or gently pour the sweetened milk/espumita on top so the espresso is 'cut' (cortado) by roughly equal part milk. The traditional ratio is about 1:1 espresso to milk. Serve immediately while hot.

Optional: stir briefly to mix, or drink as layered to savor the sweet crema first.