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Loading...Cafe Cubano is a small, intensely strong shot of Cuban-style espresso sweetened with raw cane sugar whipped into a pale, creamy foam called espumita. The technique of creaming the sugar directly with the first drops of brew is what sets it apart from a sweetened latte. Served in a tiny demitasse, it is the traditional post-meal pick-me-up across Havana cafes.
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Servings2
Yield2 demitasse cups (about 2 oz each)
Nutrition Facts
Per serving (estimated)
- 30 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 8 gCarbs
- 0 gFiber
- 8 gSugar
- 0.3 gProtein
- 5 mgSodium
- 55 mgPotassium
- 5 mgCalcium
- 0.1 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the Brew
- 2 oz finely ground dark roast espresso beans (or pre-ground espresso)
- 4 oz filtered water for the moka pot or espresso machine
For the Espumita
- 2 to 3 tsp raw demerara sugar (traditionally azucar de cana)
- 1 tbsp hot water (optional, only if using a hand whisk)
Directions
- If using whole beans, grind them to a fine espresso consistency just before brewing for the freshest crema.
- Brew a double-strength espresso using a moka pot, stovetop percolator, or espresso machine until you have about 2 oz of concentrated coffee per serving.
- Divide the demerara sugar between two small demitasse cups (about 1.5 tsp per cup).
- As soon as the first drops of espresso begin flowing, carefully pour just 1 teaspoon of the fresh brew into each cup over the sugar.
- Whisk vigorously with a small spoon, mini whisk, or the frothing wand of an espresso machine for 20 to 30 seconds until the mixture turns pale, thick, and foamy like soft meringue.
- Slowly pour the remaining hot espresso over the whipped sugar foam in each cup, letting the espumita float on top like a crema cap.
- Serve immediately in the demitasse while the foam is still glossy and the coffee is piping hot, alongside a small glass of water.
Cook’s Notes
- Use raw demerara or turbinado sugar for the authentic molasses note; white granulated sugar will whip but tastes flatter.
- The first drops of espresso are the hottest and most pressurized, which is why traditionalists brew directly into the sugar rather than starting with a whisk.
- A stovetop moka pot is the most common Cuban home method; an espresso machine works but aim for a short, ristretto-style pull.
- For a cafecito, brew a slightly larger serving (about 3 oz) and use 2 to 3 teaspoons of sugar; for a cortadito, top with a splash of steamed milk.
- Never stir before sipping; the espumita should be sipped through to experience the layered sweet foam and bitter coffee in one taste.
