Cortadito Update

Last Sunday, my friend Isabel gave me the most wonderful thank you gift. She bought me a can of Cafe Bustelo and a simple moka pot and taught me how to make cortaditos. All along, I had a Mukka Express to make cappuccinos, but I never realized how close I was to making cortaditos at home.

Isabel started by putting a whole lot of white sugar in a mug. I mean, I knew there was sugar in a cortadito, but it turns out that there is a LOT of sugar in one. When the percolator bubbled up the first bit of coffee, she poured just that first tiny bit into the sugar to make a frosting-like mixture. She said that this step creates the foamy surface of the coffee, and that the Cubans say it has to be the first drips of coffee that you use. On the side, she boiled some milk on the stove. When the coffee was done, she poured it into the sugar and mixed it vigorously to create that foamy surface. She poured a touch of milk into the coffee, leaving that perfect little milk stain on top.

And that was it. So simple. When Isabel was done, she handed me a cortadito; I hadn't had one since last summer in Miami, and hers was perfect. When Isa tasted it, however, she said, "Oh! not sweet enough for me."

And so, every morning since then, I have been trying on my own, and yesterday, I did it! My cortadito tasted perfect, but it didn't look perfect. I still haven't mastered getting that little macchia on top, as you can see below. In fact, my version looks kind of pathetic. But I won't give up. I may need to get a little hand steamer for the milk. And, I may need to go back for some extra help from Mrs. Rodriguez...