Café Cubano
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Café Cubano

Cuba
Cuba

Café Cubano is a traditional coffee and a strong part of Cuban culture, known for its rich flavor and strong caffeine content. It is brewed using the espresso shot, with the addition of sugar to create a signature foam called "espuma." Over the centuries, Café Cubano evolved into several variations: such as Colada, Cafecito, and Cortadito.

 

Contents

 

Coffee Beans and Caffeine Content of Café Cubano

Café Cubano also known as Cuban Espresso is traditionally brewed using dark roasted, finely ground coffee the same size as for espresso. This coffee is brewed in a standard espresso machine or a stovetop moka pot. While its more traditionally to use Arabica beans for brewing the Cafe Cubano, due to the embago imposed by the United States upon Cuba a mix of Arabica and Robusta has became more common for making Café Cubano. Arabica beans are used for their smoother flavor, while Robusta beans provide a stronger, more intense taste with higher caffeine content, making the ideal combination for the taste needed in Cuban coffee. The caffeine content in Café Cubano depends on the size and the number of espresso shots used but the traditional Café Cubano cafecito (a shot of Cuban coffee) is known for its strength, and is about 30ml, and just like the shot of Italian espresso, it contains roughly 60 mg of caffeine per shot, depending on the ratio and the blend of beans. When Colada (traditional preparation of Cafe Cubano that is 4–6 shots big) is being prepared, the caffeine content significantly increases, but that is just because Colada has 4–6 shots of Café Cubano, and once it is served in 4-6 glasses the caffeine content does not differ from the regular espresso shot. Also, just to note that although Café Cubano is sweetened, the sugar does not reduce the caffeine's effects — sugar simply masks the bitterness.

 

Origin and History of Café Cubano

Café Cubano has its roots in the introduction of coffee to the island of Cuba in the mid-1700s. As coffee production in Cuba and the Americas grew, so grew its role in daily Cuban life. By the 19th century, Cuba became one of the major coffee exporters. The method of brewing strong espresso and sweetening it before it hits the cup has stayed consistent over the centuries, maintaining its identity through political upheavals and economic challenges. Even in the middle of the 20th century, when coffee was rationed in Cuba, the tradition of Café Cubano lived on, often with people sharing what little they had, ensuring that the tradition was not lost.

 

What Makes Café Cubano Unique

The defining difference between Café Cubano and other coffees is the process of mixing sugar directly with the first few drops of espresso. In Cuba this process is known as "espuma" or "espumita." This creates a sugary foam-like layer that sits atop the coffee, giving it a rich, sweet kick. This small step is the main difference between the Cuban coffee and the regular espresso.

 

Types of Café Cubano

  • Colada: This is the most common type of Café Cubano brewing, and it is meant to be shared. A colada is a large portion of espresso, typically the size of 4-6 espress shots and served in a Styrofoam cup, with several smaller cups on the side for sharing.
  • Cafecito: A smaller version of the colada, a cafecito is a single shot of Café Cubano served in a small cup. It’s meant to be sipped and most often enjoyed after a meal.
  • Cortadito: A cortadito is a Café Cubano that’s “cut” with a small amount of steamed milk. It’s still strong but not intense because the milk softens the intensity.
  • Café con Leche - Cuban Style: Though similar to a cortadito, Café con leche is a larger coffee, made from a 1:1 ratio of sweetened espresso to steamed milk. It’s usually served in the morning and accompanied by buttered toast or pastries, making it a popular Cuban breakfast choice.

 

Ingredients

  1. 2 tablespoons of finely ground dark roast Arabica
  2. 2 teaspoons sugar (or more, to taste)
  3. 1 cup water (size needed when using Moka pot)

 

How to Make Café Cubano

Making café cubano at home requires an espresso machine or the Moka pot if you don't have an espresso machine:

  1. Brew the Espresso: Start by brewing the espresso.
  2. Make the Espuma: As soon as the first few drops of espresso begin brewing, pour about 1–2 teaspoons of it into a separate cup with 1–2 teaspoons of sugar. Beat the sugar and espresso together until it forms a thick, pale caramel-colored foam.
  3. Mix the Espresso and Espuma: Once the rest of the espresso is brewed, pour it over the espuma and stir gently. The result should be a sweet, rich cup of Café Cubano with that iconic foam sitting on top.

 

Tips for Perfect Café Cubano

Getting the espuma just right can be tricky at first. The key is to start beating the sugar with the very first drops of coffee—these are the strongest and will help create the perfect foam.

 

Café Cubano and Cuban Culture

In Cuba, coffee is more than just a drink—it's a way of life. It’s common to offer a visitor a cafecito as a gesture of hospitality. Drinking café cubano together is a social activity that brings people together, whether they’re at home, at work, or in a café.

Even outside of Cuba, Cuban communities, especially in places like Miami, keep the tradition of café cubano alive. In Little Havana, you'll find countless ventanitas (small coffee windows) serving coladas and cafecitos to people on their way to work or catching up with friends. It’s not just about the coffee itself but the ritual and the connection it creates among people.

 

Variations of Café Cubano

  • Iced Café Cubano: This is a chilled variation of the traditional Café Cubano, very popular during warmer months because it is served over ice.
  • Café Bombón: Similar to a cortadito, this version adds sweetened condensed milk instead of regular steamed milk. It’s extremely sweet and is more of a dessert coffee.
  • Carajillo: In Spain, they have a variation of Café Cubano known as "Carajillo," which is espresso mixed with a shot of brandy or rum.

 

Café Cubano Facts and Trivia

  • Café Cubano is often served at Ventanitas: which is another name for a small coffee window-shop, especially known in Miami’s Little Havana neighborhood.
  • Local coffee drinkers in Cuba drink imported coffee: Despite the high coffee production and consumption in Cuba, most coffee beans produced on the island are exported, leaving locals to rely on imported coffee blends.
  • During periods of rationing: Cubans made coffee with chícharo (a type of pea), mixing it with a small amount of coffee.