How to Prepare Your CoffeeArgentine Lágrima
What you need
Ingredients run from the top of the cup to the bottom; the last item is the bottom layer. Values are normalized to a true 100% stack.
- Grind
- Fine — espresso grind
- Water temperature
- Espresso 90–94°C · milk warm, not steamed to foam
- Total time
- 3 min
A lágrima — Spanish for "teardrop" — is what happens when you flip a cortado on its head: a cup filled almost entirely with warm milk, into which just a single espresso shot is dropped, unfoamed and unstretched. It sits at the mild end of the same ordering scale that runs through cortado (espresso cut with a little milk) and café con leche mitad-mitad (an even half-and-half split), and its milk-heavy style has a practical history — Argentina's coffee long relied on lower-grade, robusta-heavy imports, roasted with sugar in the local torrado style specifically to blunt their bitterness, and a wall of warm milk was the easiest way to make a rough shot drinkable. Ask for one by name; ordering just "a coffee" won't get you here.
Steps
Warm the milk gently — no need to steam or froth it
Traditional lágrima is plain warmed milk with no foam; steaming and frothing belong to a cortado or a cappuccino, not to a drink built to be almost entirely milk.
Pull a single espresso shot
The whole drink turns on this one shot staying genuinely present under a cup of milk — a stale or weak pull disappears entirely, and the 'teardrop' of coffee the name promises never registers.
Fill the cup with milk first, then drop the shot in
This mirrors the drink's own logic as the cortado's inversion — a cortado is espresso cut with milk, a lágrima is milk barely touched by espresso, and pouring the milk first keeps that hierarchy visible in the cup.
Cup ready
Time to enjoy your Argentine Lágrima
Brewed the way they do it in Argentina. What next?
Tips
- Order it by name at an Argentine café — asking for 'un café' and expecting this is a mismatch; lágrima and cortado sit at opposite ends of the same espresso-and-milk scale, and the name tells the barista exactly where on it you want to land.
- Skip the froth — a modern café might foam the milk, but the traditional lágrima is unfoamed warm milk with a shot dropped in, not a milk-forward cappuccino.
Common mistakes
- Treating it as a stronger drink than a cortado — lágrima is the mildest rung on the scale, essentially warm milk with a teardrop of coffee; pulling a double shot for it overshoots the entire point of the drink.
- Assuming any espresso needs this much covering — the milk-heavy style comes from Argentina's history of disguising harsh, sugar-roasted robusta; a good shot doesn't need nearly this much cover, so don't mistake the history for the ideal.
Variations
Within the Argentine Coffee tradition, the preparation above takes these familiar shapes:
Spanish cortado
Lágrima flipped back the other way — a short glass of espresso cut with just a small, even splash of steamed milk, the milk-forward scale's opposite end from lágrima's cup of warm milk with a single teardrop of coffee.
FAQ
Why is it called lágrima (teardrop)?
Because the coffee is reduced to barely a drop against a full cup of milk — the name describes the ratio, not a flavor. It sits opposite the cortado (roughly espresso cut with a little milk) and café con leche mitad-mitad (an even half-and-half split) on the same Argentine ordering scale, keeping only a 'tear' of coffee against a cup of warm milk.
Where does lágrima's milk-heavy style come from?
History more than taste. Argentina's coffee culture grew up on lower-grade Brazilian robusta beans, roasted in the local torrado style with sugar added specifically to mask their bitterness. A milk-forward pour like lágrima was a practical way to make a rough shot drinkable, long before specialty coffee reached Argentine cafés.
The Atlas
Help keep this preparation honest
The Atlas is only as trustworthy as the sources behind it. If a step on this page is off — or you know a preparation that belongs here — tell us. Two references is all we ask.