Cuban Coffee Cortadito: What Is It, and How Do You Make It?

I love exploring mixed coffee drink options from around the world, and I’m always on the hunt for new flavor combinations. One of my recent obsessions is the Cuban coffee cortadito. This sweetened, bold coffee drink has its roots in Cuban coffee culture. It combines the super-strong Cuban coffee brew with just the right amount of warm milk to mellow it out. A bit of sugar just makes for a seriously delicious coffee experience.

In this guide, I’ll explain exactly what the cortadito is all about. I’ll share where this iconic coffee drink originated and the story behind its growth in popularity, and I’ll explain how to make an authentic Cuban coffee cortadito for yourself. Read on for all the details on this delicious mixed coffee drink!

What Is a Cuban Coffee Cortadito?

The cuban coffee cortadito is a sweetened Cuban coffee drink. It combines a small but strong serving of Cuban coffee with warmed milk and sugar. The standard ratio for a cortadito is equal parts coffee and steamed milk.

The amount of sugar added is up to personal taste. Some prefer just a sprinkle while others like a full teaspoon. The defining feature of a cortadito is that Cuban coffee serves as the base. This brew is known for being especially strong and bold, and it’s different than the espresso that makes its way into most mixed coffee drinks. The coffee base is what separates this beverage from something like an americano with milk.

Cuban coffee starts with finely ground dark roast coffee beans. The right grind size is similar to an espresso grind. But while espresso relies on pressure for extraction, Cuban coffee is brewed using a phin filter or French press. This method produces a super concentrated, almost syrupy brew.

The coffee used is also typically very darkly roasted, and the ratio of coffee to water is higher than normal. The grind, roast level, and coffee-to-water ratio result in an extremely bold, robust coffee.

When mixed with warm milk and a bit of sugar, this powerful Cuban coffee gets mellowed out into a creamy, sweet cortadito. The milk helps balance and soften the intense espresso flavors. The sugar adds just a touch of sweetness to complement the drink.

What Is Cuban Coffee?

As mentioned above, the base of a cortadito is Cuban coffee. This brew stands out for its very dark roast and finely ground beans. To make Cuban coffee, you’ll need a French press or phin filter. These tools allow you to control the brew for maximum extraction.

Cuban coffee starts with beans that have been roasted dark brown, just shy of burnt. Opt for a very dark roast roasted specifically for Cuban style brewing. These ultra-dark beans will lend that signature deep, bitter flavor, and that bitterness will balance with the sweetness of the sugar in a Cuban coffee cortadito.

The beans are then ground to a fine powder, similar to espresso grounds. You’ll need a high-quality burr grinder to get the right super fine texture. This very small grind allows for thorough extraction during brewing.

To make the coffee, combine just a small amount of water and coffee in your French press or phin. Use a ratio of about 1 tablespoon of grounds to 2 ounces of water. Let it brew for around 5 to 10 minutes. Then press and pour the concentrated coffee out.

This method produces an extremely dark, thick, powerful brew. The fine grind and long brew time extracts every last bit of flavor from the beans. The lack of dilution gives it an intensely robust profile. This Cuban coffee packs a serious punch, both in terms of flavor and caffeine content, making it a good alternative to espresso in espresso-based drinks, like the toasted white chocolate mocha, lattes, mochas, and more.

Where Did the Cuban Coffee Cortadito Originate?

The delicious cortadito has its origins in Havana, Cuba. This sweetened coffee drink grew out of Cuba’s bustling cafe culture in the early 20th century. At the time, coffee was becoming more widespread and accessible in Cuba. As coffeehouses sprang up, Cubans began experimenting with their own signature espresso drinks.

The cortadito was first popularized in Havana in the 1920s and 30s. During this era, El Floridita bar in Old Havana started serving the drink to customers. As El Floridita grew into a legendary watering hole, the cortadito reached new levels of fame. Regular customer Ernest Hemingway was said to be a big fan of the sweetened Cuban coffee.

From Havana, the delicious cortadito spread to Miami as Cuban exiles opened cafes and restaurants there. It quickly became a staple menu item at Cuban coffee shops and diners across the city. Outside of Cuba, Miami is now one of the best places to sip on a authentic, artfully-made cortadito.

Beyond Miami and Cuba, the cortadito has grown in popularity worldwide. Its signature blend of powerful Cuban coffee mellowed out with warm milk and sugar makes for a unique coffee drink. As specialty coffee continues to expand globally, coffee lovers everywhere are discovering this Cuban classic.

How Do You Make a Cuban Coffee Cortadito?

Now that you know all about the origins and ingredients of the cortadito, let’s get into how to make a Cuban coffee cortadito. Crafting the perfect ratio cortadito relies first on mastering Cuban coffee. Once you have that intense brew, adding warmed milk and sugar is simple.

Here is a step-by-step guide to making an authentic Cuban coffee cortadito at home.

1. Brew The Cuban Coffee

First, you’ll need to make the coffee base.

Start by grinding your beans. Use a very dark roast coffee and grind it to a super fine powder.
For every 2 ounces of water, use 1 tablespoon of grounds. Combine them in a French press or phin filter.
Brew the coffee for around 5 to 10 minutes. This will fully extract all the robust flavors.
Press the plunger to strain the concentrated coffee, and pour immediately.

2. Steam The Milk

Now that your coffee base is underway, you can start preparing the milk. I suggest starting on the milk while you wait for the coffee to brew to save time.

While the coffee is brewing, steam milk to about 160 degrees (F). Whole milk works best and will provide the tastiest results.
Froth the milk until it’s smooth, silky, and velvety in texture.

3. Add Milk and Sugar

Finally, you can combine your ingredients to finish your drink.

In your cup, combine equal parts Cuban coffee and steamed milk. For a 4 oz drink, use 2 oz of coffee and 2 oz of milk. The right mug size for a Cuban coffee cortadito is between 4 oz and 6 oz.
Add sugar to taste and stir to incorporate fully. Starting with 1/2 teaspoon is a good amount. Add more based on your personal taste.
Top with a bit of extra froth and enjoy your delicious cortadito!

The ideal Cuban coffee cortadito combines sugar for taste with 1 part steamed milk and 1 part powerfully brewed Cuban coffee. Adjust the ingredient ratios to your preferences for a personalized take on this classic drink.

Can You Make a Cortadito Without an Espresso Machine?

One question that often comes up with the cortadito is whether you need an espresso machine to make one. The answer is no! In fact, using an espresso machine is not the traditional preparation method for a Cuban coffee cortadito, which is just as delicious and much easier to make. Authentic Cuban coffee cortaditos are brewed using a French press or phin filter.

Most modern coffee shops will pull a double shot of espresso and use that as the base for cortaditos. But Cuban coffee purists would argue that this doesn’t replicate the true rich, intense flavor of Cuban coffee, and they actually prefer the taste of robust Cuban coffee as the base for their cortaditos.

Using a French press or phin filter allows you to control the grind, ratio, and brew time, and it’s much more affordable than buying an espresso machine. The immersion style of brewing also gives the coffee maximum extraction for that syrupy texture and robust taste. While espresso is certainly strong, Cuban coffee takes it to another level! You can also use a moka pot to make faux espresso, although I personally prefer Cuban coffee in a French press.

So don’t worry if you don’t have a fancy espresso machine at home. With just a French press or phin and a good dark roast coffee, you can make restaurant-quality cortaditos. Stay true to the origins of this drink by taking the time to master Cuban coffee brewing. Your tastebuds will thank you with every sip!

Wrapping Up: Why You’ll Love Cuban Coffee Cortaditos

For coffee drinkers who like bold flavor balanced by a bit of milk and sweetness, the Cuban coffee cortadito is a must-try. This iconic Cuban drink combines the rich, intense espresso-like brew of Cuban coffee with warm, frothy milk and a touch of sugar. The result is a smooth, creamy coffee experience with serious depth of flavor.

From its origins in Havana’s cafes to its spread around the world, the cortadito has staying power. Its indulgent blend of ingredients perfectly balances the bitter and the sweet. For an authentic homemade cortadito, getting the Cuban coffee right is key. With some simple tools, you can easily master this brewing method for coffee that packs a punch.

Frequently Asked Questions

What is the difference between a Cuban coffee cortadito and a cappuccino?

The main difference between a cortadito and cappuccino is the type of coffee used. A Cuab coffee cortadito uses strong, concentrated Cuban coffee made with a French press or phin filter. This gives it a powerful, syrupy texture. Cappuccinos use espresso as the base. While also bold, espresso has a slightly brighter, less bitter taste. Cappuccinos also tend to have more steamed milk, while cortaditos use equal parts coffee and milk. The cortadito has a robust, intense coffee flavor compared to the more mellow cappuccino.

Can I use regular brewed coffee instead of Cuban coffee to make a cortadito?

You can try using regular brewed coffee, but it won’t have the same intense flavor as an authentic Cuban coffee cortadito. The signature taste comes from Cuban coffee’s ultra-fine grind, dark roast, and extended brew time. This results in a very thick, concentrated brew that holds its own when mixed with milk and sugar. Regular coffee is a lighter, more diluted brew. While it will still taste good mixed with milk and sugar, it won’t have the syrupy texture and strong taste of a true cortadito. For the best flavor, take the time to master Cuban coffee brewing.

What type of milk should I use to make a Cuban coffee cortadito?

The traditional milk for Cuban coffee cortaditos is whole milk. Whole milk’s higher fat content gives the drink a rich, creamy texture that complements the strong coffee. Non-fat or low-fat milk tends to get watery when foamed. For the best silky, smooth froth, use whole milk warmed to around 160 degrees (F). You can try substitutes like almond or oat milk, but the consistency may be thinner. For closest to the authentic cafe experience, opt for whole milk warmed and frothed for your cortadito.