Cuban Cortadito Recipes

SIMPLE CORTADITO RECIPE

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.

CUBAN COFFEE (CAFECITO)

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.