Forget your ordinary morning latte. In Cuba, coffee isn’t just a drink—it’s a social ritual, a midday energy bomb, and a point of national pride. It is called Café Cubano (or often referred to as a Cuban espresso), and once you try it, your regular coffee might never taste the same again.

What is a Cuban Espresso?

At its core, a Café Cubano is an espresso shot sweetened with crema—but not the foamy milk crema you know from Italy. In Cuba, la crema is a thick, caramel-colored, honey-like foam whipped from the first few drops of espresso and raw sugar (azúcar).

The result is a potent, sweet, slightly syrupy shot that is served in small demitasse cups. It is the foundation of other Cuban coffee drinks, but it shines brightest on its own.

The Secret: Espuma (The Sugar Scrape)

The magic isn’t just adding sugar to the cup. The method is everything. Cubans use a technique called Espumar el Azúcar (whipping the sugar).

• Step 1: Put 1-2 teaspoons of raw (or white) sugar into a small metal pitcher.
• Step 2: Pull the very first drops of espresso from your machine directly onto the sugar (about ¼ shot).
• Step 3: Immediately stir vigorously with a small spoon for 20-30 seconds until it turns into a pale, fluffy, whipped paste.
• Step 4: Pull the rest of the espresso shot into the pitcher and swirl gently to combine.

Pro tip: Do not stir after adding the rest of the coffee. The foam should float to the top as a sweet cap.

How to Drink Café Cubano

In Miami (home to a massive Cuban diaspora) and Havana alike, these shots are social drinks. You don’t usually order one for yourself. You order a colada.

A Colada is a 6-to-8-ounce to-go cup of sweetened Cuban espresso (about 4-6 shots) served with a dozen tiny thimble-sized plastic cups. You pour the tiny cups, pass them around, and share it with friends, coworkers, or even strangers at a construction site.

“Coffee in Cuba is a reason to pause, connect, and celebrate the moment.” – Cuban saying

Popular Cuban Coffee Variations

• Café Cubano (Cafecito): The standard sweetened shot described above.
• Colada: The large, shareable version of the Cafecito.
• Cortadito: A Cuban espresso cut with a splash of warm, sweetened evaporated milk. (Texture similar to a latte macchiato).
• Café con Leche: A full 8oz cup of warm milk (often evaporated or whole) with a single shot of Cuban espresso mixed in. Almost always served with breakfast.

Can You Make It Without an Espresso Machine?

Yes! Cubans are resourceful. You need a Moka pot (Bialetti). A Moka pot produces a strong, dense coffee that is very close to espresso. Use the same sugar-scraping technique with the first few drops that come up the spout.

Recipe: Authentic Café Cubano

Prep time	2 minutes
Cook time	1 minute
Total time	3 minutes
Servings	1-2 people (small shot)

Ingredients

• 18g dark roast espresso beans (Cuban-style roast is very dark, almost oily)
• 2 teaspoons raw sugar (white sugar works, but raw gives deeper caramel notes)
• Filtered water

Instructions

1. Brew your espresso as usual (or Moka pot).
2. While the machine heats, place the 2 teaspoons of sugar in a small heatproof pitcher or your coffee cup.
3. As soon as the first few drops (about 1 tsp) of black coffee hit the sugar, stop the machine briefly or catch those first drops manually.
4. Using a spoon, rapidly scrape and whip the sugar-coffee mixture until it turns into a thick, light-tan foam (espumita). This takes about 20 seconds.
5. Brew the remaining espresso directly into the pitcher/cup.
6. Do not stir. Swirl gently and serve immediately in a pre-warmed demitasse cup.

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If you ever visit Miami’s Little Havana or find yourself in a Cuban diner (ventanita), never leave without ordering a Colada. It is sweet, fierce, and unforgettable—just like the island that created it.

¡Buen provecho!