Nick Puffer
Café Cubano, also known as cafecito, is a small but mighty coffee drink that packs a flavorful punch and a lot of cultural warmth. It’s more than a shot of espresso—it’s a daily tradition for many Cuban families and a staple in cities like Miami and Tampa. Known for its powerful sweetness and thick, creamy top layer called espumita, this drink is all about sharing, conversation, and ritual.
My First Cafe’ Cubano:
I still remember my first real cafecito. I was visiting a friend in South Florida. We stopped at a small ventanita—one of those little sidewalk windows you can smell before you see. His tío handed me a tiny demitasse cup filled with what looked like liquid gold and said, “Don’t sip it—feel it.” I laughed, but he was serious. The sugar hit first, then the intensity of the coffee rolled in like a wave. We stood there for twenty minutes, passing around the rest of the colada, talking, laughing, watching people go by. That one moment hooked me—and it’s why this recipe means something more than just caffeine to me.
Café Cubano is a dark roast espresso-style coffee, typically brewed with a stovetop Moka pot, then whipped with sugar to create a light foam. Unlike most espresso drinks where sugar is added after brewing, this recipe begins by mixing sugar with the first few concentrated drops of coffee as it brews. The result is a layered, creamy drink with a rich aroma and a caramelized sweetness unique to Cuban-style coffee.
Want to experiment with other brewing methods first? Check out How to Make Strong Coffee at Home or Espresso in a Cafetière for creative alternatives.
In Cuban-American neighborhoods, a cafecito isn’t just a caffeine boost—it’s a moment of connection. In cities like Miami, locals often gather around ventanitas (coffee windows) to order a colada—a larger portion meant for sharing, served with small plastic cups. It’s common to see coworkers, friends, or even strangers bonding over these tiny, powerful shots.
Café Cubano is a bold, sweet espresso-style coffee whipped with sugar to create a thick, creamy foam known as espumita, served in small cups and steeped in Cuban tradition.
Add water to the bottom chamber, stopping just below the safety valve. Fill the basket with dark roast coffee, leveled off but not tamped down.
Assemble the pot and place it on medium heat. Leave the lid open so you can catch the first espresso drops.
Once the first few drops emerge, pour about 1–2 teaspoons into your mixing cup with sugar. Remove the pot from heat briefly.
Flat whites don’t wait. Sip while it’s hot and perfectly balanced.
Return the pot to the stove and let the rest of the coffee finish brewing.
Pour the brewed coffee into the whipped sugar mixture and stir gently to combine. The espumita will float to the top.
Pour into demitasse cups and enjoy while hot.
Prep Time: 5 Minutes
Servings: 1
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Welcome to Coffee Slang—I’m Nick Puffer, a former barista turned coffee enthusiast. What started behind the counter became a passion I now share with others. Join me as we explore the craft, culture, and lifestyle of coffee.
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