Cuban Coffee

Type	Regional & specialty
Origin	Cuba
Ingredients	Espresso (or moka pot coffee), sugar
Served	Hot

Cuban coffee refers to a family of Cuban espresso-based drinks, most famously cafecito (Cuban espresso sweetened with sugar). It’s known for a strong espresso flavor and a sweet, velvety foam called espumita made by whipping sugar with the first drops of espresso.

Origin

Cuban coffee culture developed around espresso-style brewing and the widespread use of sugar, becoming a daily ritual in homes and cafés. Cafecito is especially associated with social moments—served in small cups and often shared.

How it’s made

The classic method uses espresso (or a moka pot at home) plus sugar.

Cafecito method (Cuban espresso)

Brew a strong espresso (or moka pot coffee).
In a small cup, mix sugar with a few drops of the first brewed coffee until it becomes a light, creamy paste (espumita).
Pour the rest of the coffee over the espumita and stir gently.

Taste profile

Strong, concentrated coffee
Sweet and slightly caramel-like from whipped sugar

Variations

Cafecito: sweetened Cuban espresso with espumita
Colada: a larger portion meant for sharing, served with small cups
Cortadito: cafecito “cut” with a small amount of steamed milk (similar idea to a cortado, but typically sweeter)
Café con leche: stronger coffee served with a larger amount of hot milk; often sweetened

Serving

Usually served in small demitasse cups for cafecito/cortadito, and as a colada when meant to be shared.