Brew guide
With milk
Cortadito
Cuban espresso, whipped with sugar, cut with milk.
- Ratio
- 1:1
- Milk temp
- 55-65 °C
A starting point - adjust to your beans.
The sugar goes in before the milk, not after. Whipping it into the first drops is what makes the foam this drink is known for.
How to go about it
Catch the first few drops of the shot and beat them with the sugar until pale and thick.
Pull the rest of the shot into that paste and stir - it should foam.
Top up with the same amount of steamed milk.
Where these numbers come from
Common café practice.
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