Introduction
Cortado vs cortadito are two special coffee drinks. They show how Spanish and Cuban people make coffee differently. Both use espresso as a base, but their preparation and taste are very different. Many coffee lovers enjoy these two drinks.
Origins and Culture
Cortado from Spain
Cortado was born in Spain. “Cortado” in Spanish means “cut.” For Cortado, baristas want to keep strong coffee taste but make it easier to drink. So they “cut” the coffee with hot milk.
Cortadito from Cuba
Cortadito started in Cuba when fresh milk was hard to find. Cuban people thought of using condensed milk instead. It’s a favorite drink in Cuba, especially in Miami’s Little Havana area.
Detailed Comparison
Main Components
- Coffee Part
– Both use one espresso shot
– Extract in 25-30 seconds
– Best Temperature: 90-96°C (195-205°F)
– Pressure: 9 bars
- Milk Part
– Cortado: Equal parts milk and coffee (2oz each)
– Cortadito: Uses 1-1.5oz condensed milk, can add fresh milk
How to Make
- Making Cortado
1. Brew one espresso shot (use 16-18g coffee grounds, get 20-22g liquid)
2. Heat fresh milk to 145-150°F
3. Mix coffee and milk equally
4. Pour into a 4-6oz straight glass
- Making Cortadito
1. Brew espresso using a machine or moka pot
2. Add 15-20ml condensed milk
3. Can add 2oz hot fresh milk at 145°F
4. Pour into Cuban style cup
Taste
- Cortado
– Medium acidity
– Medium-full body
– Natural milk sweetness
– Light, slightly sweet aftertaste
- Cortadito
– Low acidity
– Full body
– Very sweet
– Rich, creamy aftertaste
Equipment
Main Tools
- Coffee Making Equipment
– Espresso machine (15-bar pressure)
– Moka pot (6-cup size)
– Grinder with many settings
– Scale (0.1g accurate)
- Milk Tools
– Professional steam wand
– Digital thermometer
– Steel milk pitchers (12-20oz)
Pro Tips
– Clean machine daily
– Use clean filtered water
– Check Temperature often
– Check grinder every 1-2 weeks
Modern Versions
New Ways to Make
1. Mix with Flat White
– More milk (5-6oz total)
– Smooth milk foam
– Temperature: 155-160°F
2. Mix with Café con Leche
– Bigger cup (8-10oz)
– Longer brewing time
– Different milk amounts
Regional Differences
- Madrid Style: Hotter, less foam
- Cuban American: Add brown sugar
- Australian Style: Latte art on top
Expert Advice
“Temperature and milk steaming are very important. Cortado needs milk at 145°F with little foam. Cortadito needs room Temperature condensed milk to mix well” – Maria Rodriguez, Barista Expert.
“Cuban people value community when drinking coffee. Cortadito isn’t just a drink, it’s a way for people to connect” – Carlos Mendez, Cuban Coffee Expert.
Problem Solving
Common Problems
1. Milk Temperature
– Problem: Uneven Temperature
– Fix: Use a thermometer, check the pressure
2. Coffee Brewing
– Problem: Uneven coffee flow
– Fix: Tamp grounds properly
3. Texture
– Problem: Milk and coffee separate
– Fix: Pour correctly, keep the right Temperature
Nutrition Facts
