Cortadito Cuban Coffee Recipes

CORTADITO COFFEE RECIPE

Cortadito Coffee Recipe image

Thanks to the Kardashian's obsession and my wife watching the show, I am now making a Cortadito Coffee Recipe!

Provided by Chef Billy Parisi

Categories Drinks

Number Of Ingredients 4

Ingredients

1 cup of water
4 to 6 tablespoons of finely ground Mayorga Cuban Coffee
4 tablespoons of sugar
2 cups of hot milk

Steps:

Use the water and coffee to make an espresso in a bialetti
Next mix the first 1/4 cup of brewed coffee with the sugar and then pour in the remaining coffee once it's finished brewing.
Lastly pour the mixture into the hot milk and serve.

Nutrition Facts : Calories 61 kcal, Carbohydrate 9 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 28 mg, Sugar 9 g, ServingSize 1 serving

SIMPLE CORTADITO RECIPE

Simple Cortadito Recipe image

Cortadito means "short cut" in Spanish, as the milk essentially "cuts" the strong espresso. Basically, this is a shot of Cuban espresso mixed with steamed milk. Here are the easy steps!

Provided by Kate MacDonnell

Categories Drinks

Time 6m

Number Of Ingredients 4

Ingredients

Filtered water
Finely-ground Cuban coffee
4 teaspoons white sugar (to taste)
1-2 ounces milk or evaporated milk (warmed)

Steps:

The classic method uses a Moka pot, which is what we're doing here. If you're using a different method, prepare your espresso as usual.
Fill the bottom section with filtered water up to the safety release valve. Fill the filter basket with finely-ground coffee, leveled off but not packed. Place filter into the bottom section and then attach the top section.
Place on stove and turn on to medium heat. You don't want to rush the process or overcook the coffee.
Warm the milk or evaporated milk on the stovetop or in the microwave. Be careful not to scorch it - you want it hot but not boiling.
Place 4 teaspoons (to taste) of sugar in a creamer or small bowl. Once about an ounce of espresso appears in the top of your Moka pot, remove it from the heat. Pour it over the sugar and then return the pot to the stove to finish brewing.
Whisk the sugar and espresso until the sugar dissolves and a layer of light brown foam appears.
Once the rest of the espresso is brewed and ready, remove from heat. Pour the espresso into your coffee cup. Add the warm milk to each mug so there is a 1:1 ratio of espresso to milk.
Top with espuma and enjoy! Grab a friend and enjoy a sweet coffee moment together.

Nutrition Facts : Calories 30 kcal, ServingSize 1 serving

CORTADITO (CUBAN COFFEE)

Cortadito (Cuban Coffee) image

Known as a "Short one"! Popular Cuban Espresso in Miami. It's sweet, strong, but not bitter!

Provided by BigOven Cooks

Categories Drinks

Time 30m

Yield 2

Number Of Ingredients 4

Ingredients

4 Tablespoons Coffee Dark Roast, Expresso ground
1 Cup Water
4 Teaspoons Sugar To taste
1/4 Cup Evaporated milk

Steps:

Note: You will need an espresso maker or a French one (about $25 at most chain home stores, Bialetti is our choice) Coffee * Follow your espresso maker instructions to prep. * Add sugar to container, or cup, where coffee brews on to Milk/Froth * Heat evaporated milk, to just at boiling. * Pour over coffee to taste Enjoy!

Nutrition Facts : Calories 167 calories, Fat 4.786614 g, Carbohydrate 27.168126 g, Cholesterol 18.36135 mg, Fiber 0 g, Protein 4.3117515 g, SaturatedFat 2.90679165 g, ServingSize 1 1 Serving (217g), Sodium 70.6689000030052 mg, Sugar 27.168126 g, TransFat 0.24629535 g

CUBAN COFFEE (CAFECITO)

Cuban Coffee (Cafecito) image

No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. Despite its name, crema has nothing to do with cream-it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee.

Provided by Lourdes Castro

Categories Coffee Non-Alcoholic Quick & Easy Drink

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

Espresso ground coffee
1/4 cup sugar
Special Equipment
Stovetop espresso maker

Steps:

Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.
While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.
Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.
Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.

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