If you’ve ever wondered what is a cubano coffee, you’re in the right place. It’s a sweet, strong espresso drink with deep roots in Cuban culture and Florida’s coffee shops.
This drink is simple but powerful. It combines a shot of espresso with a big dose of demerara sugar. The sugar is whipped with the first drops of espresso to create a sweet, creamy foam called ‘espuma’. This makes it totally different from just adding sugar to a finished cup.
Let’s learn how this special drink came to be and how you can make it at home.
What Is A Cubano Coffee
A Cubano coffee, sometimes called a Cuban espresso or café cubano, is a specific way of preparing espresso. The key is in the technique. You don’t just brew espresso and stir in sugar. Instead, you mix granulated sugar, traditionally demerara, with the first few drops of espresso as it brews. This creates a light brown, creamy paste or foam.
This foam is called ‘espuma’ or ‘cremita’. The rest of the espresso is then brewed directly into this sweet foam. The result is a small, intense, and sweet shot of coffee with a persistent layer of foam on top. It’s served in a small cup, much like a regular espresso shot.
The Origins and History of the Cuban Coffee
The story of Cuban coffee starts in the 1700s when coffee plants were brought to Cuba. The island’s climate was perfect for growing coffee beans. Over time, Cubans developed their own roasting style, often using sugar during the roasting process which created dark, oily beans.
The unique preparation method likely came from necessity. In the 1800s, espresso machines arrived in Cuba. The tradition of adding sugar during the brewing process is thought to have been a way to guarantee the sugar dissolved completely in the small, strong shot. It also made lower-quality, more bitter coffee taste smoother and more enjoyable.
When Cubans immigrated to Florida, especially Miami, in the mid-20th century, they brought this tradition with them. It became a cornerstone of social life in cafes and homes. The ‘Cafecito’ break became a daily ritual for connecting with friends and family.
Cubano vs. Cortadito: What’s the Difference?
People often get these two drinks confused. They are related, but not the same.
- Cubano (Café Cubano): This is the straight, sweetened espresso shot with espuma. It’s served black in a small demitasse cup.
- Cortadito: This starts with a Cubano as its base. Then, an equal amount of steamed milk is added to ‘cut’ the espresso (the word ‘cortado’ means ‘cut’ in Spanish). It’s served in a slightly larger cup.
So, think of it this way: all cortaditos use a cubano base, but not every cubano becomes a cortadito.
Why the Sugar Technique Matters
You might think adding sugar later is the same. It’s not. The ‘espuma’ technique changes the drink fundamentally.
- Better Sweetness Integration: The sugar dissolves perfectly and emulsifies into the coffee, creating a uniform sweetness in every sip.
- Texture: The espuma adds a velvety, creamy texture to the top of the shot, even though it contains no dairy.
- Flavor Balance: Whipping the sugar with the hot, acidic first drops of espresso slightly caramelizes the sugar. This gives a more complex flavor than plain sucrose.
Essential Ingredients for an Authentic Cubano
You only need two ingredients, but choosing the right ones is crucial.
The Coffee: Choosing the Right Beans
Traditionally, a very dark roast is used. Cuban-style roasts are often dark, oily, and have a flavor profile that includes notes of:
- Dark chocolate
- Burnt sugar or molasses
- A touch of smokiness
You don’t need beans from Cuba. Look for espresso blends labeled “Cuban-style,” “Italian roast,” “Espresso roast,” or “French roast.” The key is a dark, robust bean that can hold its own against the sugar. A medium roast might taste to weak or acidic.
The Sugar: Demerara is Traditional
While white sugar works, demerara sugar is the classic choice. It’s a minimally processed cane sugar with large, golden crystals and a hint of molasses flavor. This adds a richer, more caramel-like sweetness that complements the dark coffee perfectly. You can find it in most grocery stores. Turbinado sugar (like Sugar in the Raw) is a good substitute.
How to Make a Cubano Coffee at Home
You can make a great Cubano without a professional espresso machine. Here are methods for different setups.
Method 1: Using an Espresso Machine (Traditional)
This is the classic method. You’ll need an espresso machine with a portafilter.
- Grind your coffee: Grind dark roast beans very finely, like table salt.
- Dose and tamp: Add about 18-20 grams of grounds to your portafilter. Tamp firmly and evenly.
- Prepare your sugar: Place 2-3 teaspoons of demerara sugar (adjust to taste) in your serving cup or a small metal pitcher.
- Create the ‘Espuma’: Start brewing your espresso directly onto the sugar. As soon as the first few drops (about a teaspoon’s worth) hit the sugar, stop the brew. Quickly whisk or stir the sugar and coffee drops vigorously with a spoon until it forms a thick, pale brown paste.
- Finish the brew: Place the cup with the espuma back under the portafilter. Continue brewing the rest of the espresso (about 1.5-2 ounces total) directly into the cup. The stream will mix with the foam.
- Serve: Give it one gentle stir and serve immediately in a small cup.
Method 2: Using a Moka Pot (Stovetop Espresso)
A Moka pot makes strong coffee that’s perfect for a home-style Cubano.
- Fill and assemble: Fill the bottom chamber with hot water. Fill the filter basket with a fine grind of dark coffee (don’t tamp). Screw on the top chamber.
- Heat: Place it on a stove over medium heat. Keep the lid open.
- Make the espuma: As soon as coffee starts to bubble into the top chamber, quickly pour about a teaspoon of this first coffee over 2-3 tsp of sugar in your cup. Whip it into a paste.
- Combine: Once the Moka pot is finished brewing, pour the rest of the strong coffee into the cup with the espuma. Stir gently.
Method 3: Using an AeroPress or Strong Drip Coffee
For a non-traditional but tasty version, you can use very strong coffee.
- Brew an extremely concentrated coffee. With an AeroPress, use a fine grind and a 1:5 coffee-to-water ratio.
- As your first ounce of coffee brews, catch it in a cup with the sugar and whip into espuma.
- Pour the remaining strong coffee over the foam and stir.
Remember, the stronger and more concentrated your base coffee, the closer it will be to the real thing.
Common Mistakes to Avoid
- Using pre-ground, stale coffee: Freshly ground beans make a world of difference in flavor and crema.
- Not whipping the espuma enough: You need a true paste, not just wet sugar. It should lighten in color.
- Adding the sugar after: This misses the point! The technique is what defines the drink.
- Using too little coffee: The drink should be strong enough to balance the heavy sweetness.
Serving and Enjoying Your Cubano
A Cubano is more than a drink; it’s a social experience.
The Traditional Serving Style
It is always served in a small demitasse cup, about 2-3 ounces in size. It’s meant to be consumed quickly while hot. In Cuban homes and cafes, it’s common to pour a little from the brewing cup into several small cups for sharing among friends. This is a sign of hospitality.
When to Drink a Cubano Coffee
- As a morning pick-me-up.
- In the afternoon as a ‘cafecito’ break (around 3-5 PM).
- After a meal as a digestif.
- Anytime you have guests over as a welcoming gesture.
Food Pairings
The sweet, strong flavor of a Cubano pairs beautifully with:
- Buttery pastries like pastelitos (guava or cheese pastries).
- Simple toast with butter.
- Dark chocolate.
- It is also the perfect companion to a classic Cuban sandwich.
Variations on the Classic Cubano
Once you master the basic Cubano, you can try these popular variations.
Café con Leche
This is the classic Cuban breakfast. It’s made by mixing a freshly brewed Cubano with a large amount of hot, steamed milk (or scalded milk) in a larger cup. The ratio is usually about 1:1 or even more milk. It’s less intense than the straight shot.
Colada
This is a social drink. It’s a large portion of Cubano coffee (4-6 shots worth) poured into a styrofoam cup or a large pitcher. It comes with a stack of small, plastic demitasse cups called ‘tacitas’. Everyone shares from the same colada, pouring their own small serving. It’s a centerpiece for office breaks or group gatherings.
Adding a Twist of Flavor
While purists may object, some people enjoy adding a drop of vanilla extract or a pinch of cinnamon to the sugar before making the espuma. This creates a subtly flavored version.
Frequently Asked Questions (FAQ)
Is Cuban coffee stronger than regular coffee?
Yes, in terms of concentration. A Cubano is an espresso-based drink, so it has more caffeine and flavor per ounce than regular drip coffee. The dark roast and sugar also make it taste very robust.
Can I make a Cuban coffee without an espresso machine?
Absolutely. A Moka pot is the best alternative and is very common in Cuban households. An AeroPress or even very strong drip coffee can work in a pinch if you use the espuma technique with the first drops of brew.
What kind of sugar is best for a cafe cubano?
Demerara sugar is the traditional and best choice for its rich, molasses-like flavor. Turbinado or raw cane sugar are excellent substitutes. White granulated sugar will work, but it offers a simpler sweetness.
How much caffeine is in a cubano coffee?
Since it’s a single shot of espresso, a Cubano contains about 63-65 milligrams of caffeine. This is roughly equivalent to a 6-ounce cup of drip coffee, but in a much more concentrated, 1-ounce form.
Why is my espuma not foamy?
This usually happens for two reasons. First, you might not have whipped the sugar and first coffee drops vigorously enough. You need to stir fast for 10-15 seconds. Second, the first drops of coffee might not be hot enough. They need to be piping hot to properly dissolve and aerate the sugar.
What’s the difference between a Cuban coffee and a regular espresso?
The main difference is the sugar preparation. A regular espresso is brewed plain, and sugar is added after if desired. A Cuban coffee incorporates the sugar during the brewing process, creating the characteristic sweet espuma foam that sits on top of the drink.
Making a true Cubano coffee is a simple yet rewarding skill. It connects you to a rich cultural tradition and gives you a delicious, energizing drink. With the right dark roast, some demerara sugar, and the key espuma technique, you can bring the flavor of a Miami ventanita or a Havana cafe right into your own kitchen. Just remember to share it with someone—that’s the real spirit of a Cafecito.