COFFEE GUIDE
Cuban Coffee
Strong espresso with demerara sugar beaten into the crema. Sweet, intense, Miami.
WHAT IT IS
Cuban coffee, or cafecito, is made by placing demerara (raw) sugar in the bottom of the espresso cup before pulling the shot. The first few drops of espresso are mixed vigorously with the sugar to create an espuma, a thick sweet foam. The rest of the shot is added. The result is intensely sweet and strong.
HOW IT IS MADE
A small amount of demerara sugar is placed in the demitasse cup. As the espresso begins pulling, the first tablespoon of coffee is poured over the sugar and beaten vigorously with a spoon until a golden foam forms. The rest of the espresso is added over the espuma.
WHAT IT TASTES LIKE
Very sweet, strong, and slightly caramelized. The beaten sugar-espresso espuma has a different texture than plain sugar added after. More integrated sweetness than just stirring in sugar.
WHEN TO ORDER IT
In Miami, especially in Little Havana. At Cuban-American cafes and ventanitas (walk-up windows). When you want an authentic piece of Cuban coffee culture.
HOW TO ORDER IT
Say "cafecito." Colado is a larger serving split between multiple small cups, meant to be shared. Cortadito is Cuban coffee with steamed milk.
VARIATIONS
Colado: larger batch cafecito meant to be shared, served in small cups. Cortadito: cafecito with steamed milk, similar to a macchiato. Cafe con leche: Cuban-style cafe latte.
CAFFEINE
About 63 to 70mg per serving, similar to a regular espresso.
According to Pulled Coffee data from 462,531 coffee shops worldwide, 15.9% of all coffee shops are classified as specialty — the type most likely to serve a proper Cuban Coffee. In cities like Vancouver (4,175 specialty shops) and London (3,621), your chances of finding a great one are significantly higher than the global average.
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Find a great Cuban Coffee near you