How to Make Cortadito
Cortadito is Cuban espresso cut with warm steamed milk — the middle ground between cafecito and café con leche, sweet from the sugar-whipped espuma but mellowed by milk.
Our top pick
Demerara Sugar (2 lb)
The coarse molasses sugar used in the espuma step gives cortadito its signature sweetness.
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Editorial note: this guide reflects our home barista experience, manufacturer specifications, and aggregated owner feedback. We test gear at home, update recommendations regularly, and link to official manuals where relevant.
Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Demerara Sugar (2 lb) | The coarse molasses sugar used in the espuma step gives cortadito its signature sweetness. | View → |
| Milk Frother | A $15 handheld frother turns this recipe from 'good' into 'cafe-level' in seconds. | View → |
Demerara Sugar (2 lb)
Editor’s PickWeighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
- + Traditional
- + Coarse texture
- + Cheap
- − Sweet-heavy
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A $15 handheld frother turns this recipe from 'good' into 'cafe-level' in seconds.
- + Cafe foam at home
- + Cheap
- − Batteries
Free shipping on eligible items
Buying advice
Pull a double shot and whip it with sugar into espuma like cafecito, then add warm (not foamy) milk at about a 1:1 ratio. The milk should be hot but barely textured — cortadito is about balance, not foam art.
FAQ
Cortadito vs cortado?
Both are espresso with equal parts milk. Cortadito adds the Cuban sugar-whisked espuma, which changes the texture and sweetness.
How much milk?
Equal parts espresso and milk — it should be coffee-forward, just softened.
What sugar?
Demerara or brown — the molasses note is essential.
Ready to start brewing better?
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Kitchen Scale (0.1g)
Weighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
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