Cortadito Recipe

Dose, grind and tamp

Weigh 18 g of freshly roasted beans. Grind to a fine espresso grind consistent with your espresso machine or Moka pot. If using an espresso machine, aim for a grind that yields a 36 ml extraction in about 25–30 seconds. If using a Moka pot, use a slightly coarser fine grind and follow the Moka pot instructions to produce about 36 ml concentrated coffee.

Brew concentrated coffee

Brew using your chosen method: pull a 36 ml espresso shot on a properly warmed machine (portafilter preheated) or extract ~36 ml of strong coffee from a Moka pot. Aim for a clean, caramel-forward extraction — watch for even flow and avoid over- or under-extraction.

Sweeten (optional)

If you like a traditional sweet cortadito, stir 1 tsp granulated sugar into the hot 36 ml espresso immediately after extraction so it dissolves fully. Adjust amount to taste.

Steam milk

Pour 36 ml (about 1.25 fl oz) whole milk into a metal steaming pitcher. Purge the steam wand briefly, then steam the milk until it reaches 55–60°C (130–140°F) with a velvety microfoam — texture should be glossy and slightly aerated but not stiff. Aim for a roughly equal ratio of milk to coffee (1:1).

Assemble the cortadito

Pour the 36 ml espresso into a small demitasse glass or 4–5 oz cup. Swirl to integrate sugar if used. Gently pour the steamed milk into the espresso — hold back foam with a spoon if necessary to achieve about equal parts milk and coffee with a thin layer of microfoam on top. The final volume will be ~72 ml plus foam.

Serve

Serve immediately while hot. Offer a small spoon. If desired, provide an extra sugar packet on the side.