Coffee Classics: Café Cubano (Cuba)
Café Cubano is sweetness meeting strength — a small cup that carries the warmth, rhythm, and resilience of Cuban culture. In Havana’s bustling streets, vendors pull tiny metal cups from steaming machines, whisking espresso with raw sugar until it transforms into espumita — a golden foam that crowns the drink like sunlight breaking over the Malecón.
The tradition began as a way to soften the bite of strong Cuban espresso, but it quickly became ritual. People gathered not just for coffee but for conversation, laughter, music, and a moment of shared energy. Café Cubano became the drink of families, neighbours, and communities — a symbol of hospitality poured generously, even when times were hard.
It is not a drink meant to be rushed. It is meant to be passed from hand to hand, with stories, humour, and warmth woven into every sip.
Ingredients
18–20 g espresso
1–2 teaspoons sugar (traditionally demerara or raw sugar)
A few drops of espresso for whipping
Equipment Needed
Espresso machine or moka pot
Small metal or ceramic cup
Spoon
Small bowl for whipping sugar
Method
Add sugar to a small bowl.
As soon as the first few drops of espresso appear, pour them over the sugar.
Whisk vigorously until the mixture becomes pale, thick, and creamy (espumita).
Brew the remaining espresso.
Pour it gently over the espumita, letting the foam rise naturally.
Serve immediately in small cups.
Notes
The secret is in the foam — whisk until the sugar turns a light tan and forms soft peaks.
A moka pot produces an excellent traditional-style Café Cubano.
Best enjoyed in small sips with conversation.
