If you’ve ever walked through the streets of Miami or visited a Cuban home, you’ve likely encountered the powerful, inviting aroma of a unique brew. That scent is the heart of Cuban coffee, a strong, sweet espresso that is much more than just a drink—it’s a daily ritual and a symbol of community. This guide will explain everything about it, from its history to how you can make it at home.
Cuban coffee, often called café cubano or Cuban espresso, is a method of preparing coffee that originated in Cuba. It’s known for its intense strength, thick crema (the creamy foam on top), and distinctive sweetness that is mixed in during the brewing process. Unlike other coffees where sugar is added after, the sugar here is integral to the drink’s identity.
What Is A Cuban Coffee
At its core, a Cuban coffee is a shot of espresso that is pre-sweetened with demerara sugar. The key is in the technique: the first few drops of espresso are whipped with sugar to create a sweet, light-brown paste called espuma or crema. The rest of the coffee is then poured over this, mixing it all together. The result is a small, potent, and smooth drink that balances bitterness with caramel-like sweetness.
It’s traditionally served in small, demitasse cups. While it’s a coffee, it functions as a social event. The making and sharing of a café cubano is a moment of pause and connection.
The History and Cultural Roots of Cuban Coffee
Coffee arrived in Cuba in the mid-1700s. The island’s climate proved perfect for growing arabica beans. By the 19th century, coffee plantations flourished, and Cuba became a major exporter. The unique preparation method likely developed as a way to make the strong, sometimes bitter, locally grown coffee more palatable with limited sweetener resources.
After the Cuban Revolution in 1959, many Cubans emigrated, especially to Florida. They brought their coffee culture with them. In cities like Miami, ventanitas (little windows) at cafes became community hubs. Here, you can order a coffee, chat with friends, and catch up on news. The culture of cafecito breaks is a cherished part of daily life.
What Makes Cuban Coffee Different?
It’s easy to confuse it with other strong coffees, but several factors set it apart.
- The Beans: Traditionally, a dark roast is used. The beans are often roasted with a tiny bit of sugar or oil, which gives them a shiny appearance and a unique, slightly caramelized flavor profile. This is sometimes called a “Cuban roast.”
- The Sweetening Method: This is the biggest difference. The sugar isn’t just stirred in; it’s emulsified with the first drops of coffee to create the espuma. This creates a smoother, more integrated sweetness that doesn’t just sit at the bottom of the cup.
- The Strength: It is brewed to be highly concentrated, even more so than a standard Italian espresso. Every part of the process aims for intensity.
- The Social Role: It’s rarely consumed alone from a large to-go cup. It’s a shared, communal experience, often served in small portions to facilitate multiple breaks throughout the day.
Essential Equipment for Making Cuban Coffee
You don’t need fancy gear, but a few key items are essential.
- An Espresso Maker: The most traditional tool is a cafetera or Moka pot. It’s a stovetop brewer that produces a strong coffee similar to espresso. While not true high-pressure espresso, it’s authentic and affordable. You can also use a standard espresso machine.
- A Demitasse Cup: The small cup is part of the experience. It helps concentrate the aroma and signals the right serving size.
- A Small Whisk or Spoon: You need something to vigorously mix the sugar and the first coffee drops. Many people use a teaspoon, but a tiny whisk (batidora) is traditional.
- Demerara Sugar: This raw cane sugar is preferred for its molasses-like flavor and its ability to create a good espuma. White sugar works in a pinch, but the taste won’t be quite the same.
Choosing Your Coffee Maker: Moka Pot vs. Espresso Machine
The Moka pot is the classic home method. It’s accessible and makes a great, strong base. An espresso machine will produce a more authentic crema and intensity, but it’s a bigger investment. For most people starting out, a 6-cup Moka pot is perfect.
A Step-by-Step Guide to Making Authentic Cuban Coffee
Follow these steps to make a proper café cubano at home.
- Gather Your Tools: Have your Moka pot, demerara sugar, demitasse cup, and teaspoon ready.
- Prepare the Moka Pot: Fill the bottom chamber with fresh, cold water up to the safety valve. Fill the filter basket finely-ground, dark roast coffee. Do not tamp it down; just level it off. Assemble the pot tightly.
- Add Sugar to the Cup: For each demitasse serving, add 1-2 teaspoons of demerara sugar (adjust to your taste).
- Brew and Create the Espuma: Place the Moka pot on medium heat. As soon as the first dark, bubbly coffee starts to come out the top, pour just a few drops (about a teaspoon) over the sugar in your cup. Immediately whisk or stir rapidly until it forms a pale, creamy paste.
- Finish the Brew: Let the rest of the coffee finish brewing. Then, pour the hot coffee into the cup with the espuma. Stir gently to combine. The espuma will rise to the top.
- Serve Immediately: Enjoy your coffee right away while it’s hot and the crema is fresh.
Popular Variations of Cuban Coffee Drinks
While the café cubano is the star, the family of drinks is diverse.
- Cortadito: This is a café cubano “cut” with a small amount of steamed milk. It’s usually served in a slightly larger cup. The ratio is roughly equal parts coffee and milk.
- Café con Leche: The classic breakfast coffee. It’s made by pouring a strong café cubano into a cup of hot, scalded milk. Often served with toasted Cuban bread for dipping.
- Colada: This is a large portion of café cubano (5-6 shots) meant for sharing. It’s served in a styrofoam cup with a stack of small, plastic demitasse cups. You pour and share with friends, coworkers, or even strangers.
- Café Americano: In Cuban cafes, this is often made by adding hot water to a café cubano, creating a larger, less intense drink that still retains that signature sweetness.
How to Order Cuban Coffee Like a Local
Walking up to a ventanita can be intimidating. Here’s a quick guide.
- Ask for a “Café” or “Cafecito” if you want the straight, sweet espresso shot.
- For coffee with milk, specify “Cortadito” (a little milk) or “Café con Leche” (half coffee, half milk).
- If you’re with a group, order a “Colada” to share. They’ll give you the cups.
- To specify sweetness, you can say “dulce” (sweet) or “poco dulce” (a little sweet). Most are made quite sweet by default.
Common Mistakes to Avoid When Making It
Even small errors can change the result. Watch out for these.
- Using the Wrong Grind: For a Moka pot, use a fine grind, but not as powdery as for an espresso machine. Too coarse makes weak coffee; too fine can cause bitterness.
- Overheating the Moka Pot: Too high heat can scorch the coffee, making it taste burnt. Use medium heat and remove it from the burner as soon as it finishes gurgling.
- Skipping the Espuma Step: Just stirring sugar into the finished coffee isn’t the same. The espuma creates a smoother texture and integrates the flavor.
- Using Old Coffee: Always use freshly roasted beans and grind them just before brewing for the best aroma and crema. Stale coffee will taste flat.
Pairing Cuban Coffee with Food
This coffee pairs beautifully with simple, traditional snacks.
- Pastelitos: Flaky pastries filled with guava and cheese, cream, or meat. The sweet and savory fillings are perfect with strong coffee.
- Tostada: Buttered and pressed Cuban bread. Dunking tostada in café con leche is a beloved breakfast.
- Croquetas: Ham or chicken croquettes. The salty, fried exterior contrasts wonderfully with the sweet coffee.
- Flan: The creamy caramel dessert is a classic after-meal pairing with a cafecito.
Health and Caffeine Considerations
Cuban coffee is very strong. A single cafecito can have as much caffeine as a full cup of regular drip coffee, but in a much smaller volume. The sugar content is also significant. If you’re watching your sugar intake, you can reduce the amount used or try alternatives like raw coconut sugar, though the flavor and texture will vary. As with any caffeinated beverage, moderation is key, especially later in the day so it doesn’t affect your sleep.
FAQs About Cuban Coffee
Is Cuban coffee just espresso with sugar?
Not exactly. While it is a type of espresso, the crucial difference is how the sugar is added. The technique of making the espuma with the first drops changes the texture and blends the sweetness seamlessly, which is different from stirring sugar into a finished shot.
What kind of coffee beans are best for Cuban coffee?
A dark roast, often labeled as “Cuban roast” or “Espresso roast,” is traditional. Look for beans that are oily and shiny, which indicates a dark roast. Brands like Pilon, Bustelo, and La Llave are popular and widely available. They are pre-ground for Moka pots or espresso makers.
Can I make Cuban coffee without a Moka pot?
Yes, you can. An espresso machine is the best alternative. If you don’t have either, you can try with a very strong brew from an AeroPress, but it will be difficult to achieve the authentic body and crema. The Moka pot is the most accessible and reliable tool for home brewers to get close to the real thing.
Why is my Cuban coffee bitter?
Bitterness usually comes from over-extraction. This can happen if your coffee grind is too fine, if you tamp the grounds in a Moka pot (you shouldn’t), or if you use water that’s too hot. Also, leaving the Moka pot on the heat after it’s finished brewing will burn the coffee. Make sure to use the right grind and remove it from heat promptly.
How do you properly drink a colada?
A colada is for sharing. It’s a social drink. When you order one, you will recieve a large cup of coffee and several small plastic cups. You pour a small amount for each person in your group. It’s a gesture of friendship and community, often enjoyed standing together outside a cafe.
What’s the difference between a cortadito and a café con leche?
The main difference is the ratio. A cortadito is roughly half café cubano and half steamed milk, served in a small cup. A café con leche is typically equal parts café cubano and hot milk, but served in a much larger mug or bowl, often for breakfast. The cortadito is stronger in coffee flavor.
Bringing the Ritual Home
Making Cuban coffee is about more than caffeine; it’s about embracing a moment of pause. Whether you’re starting your morning or taking an afternoon break, the process of making the espuma, smelling the rich aroma, and enjoying that potent, sweet sip is a simple pleasure. It’s a way to connect with a vibrant culture and add a bit of its warmth to your daily routine. So, grab a Moka pot, some dark roast coffee, and try it for yourself. You might just find your new favorite coffee ritual.