Cortadito
A cafecito cut with steamed evaporated milk, roughly half and half. Sweeter and rounder than a Spanish cortado.
Method
Espresso
Typical volume
90 ml
Caffeine
85 mg
A reference figure for the drink, not a measurement of your cup.
Cortadito preparation
- Make a cafecito: 60ml of strong dark-roast coffee, with the first drops beaten into 2 tsp of sugar.
- Heat 60ml of evaporated milk to 60-65°C, steamed or in a pan, without boiling it.
- Pour the milk into the coffee at roughly 1:1 and stir once.
Evaporated milk is what makes it Cuban rather than Spanish - thicker, slightly caramelised. Fresh milk works but reads thin against the sugar.
What makes it
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Log it, and the caffeine with it
Log every cortadito you make and the app works out the caffeine. On iPhone it writes to Apple Health.
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