Sep 19, 2024

Café Cubano Recipe

Ingredients:

1 shot of espresso (traditionally made with dark roasted Cuban coffee)
1-2 teaspoons of sugar (adjust to taste)

Equipment:

Espresso machine, moka pot, or stovetop espresso maker (traditionally a moka pot is used)
Small demitasse cups (for serving)
A small mixing bowl or cup to prepare the espuma (sugar foam)

Step-by-Step Instructions:

1. Brew the Espresso:

Moka Pot (Traditional Method): Fill the bottom chamber of the moka pot with water, up to the safety valve. Fill the filter basket with finely ground coffee (traditionally Cuban-style dark roast coffee such as Café Bustelo or Pilon). Assemble the moka pot and place it on medium heat until the coffee starts to brew and you hear a gurgling sound. Remove from heat once the top chamber is filled with brewed espresso.
Espresso Machine: If you prefer to use an espresso machine, brew 1 shot of espresso using dark roast coffee beans to mimic the strong flavor of traditional Cuban coffee.

2. Prepare the Espuma (Sugar Foam):

While the espresso is brewing, place 1-2 teaspoons of sugar in a small mixing cup or bowl (adjust to your sweetness preference). Some versions use more sugar, especially if a sweeter drink is desired.
As soon as the first few drops of espresso begin to brew, collect about 1 tablespoon of the coffee and pour it over the sugar in the mixing bowl. This first bit of espresso is the most concentrated and will help form the foam.
Use a small spoon or whisk to vigorously stir the sugar and coffee together until a thick, creamy, and frothy mixture forms. This is called the espuma or crema, and it’s an essential part of an authentic Café Cubano. It should be light and frothy, similar to whipped honey in consistency.

3. Combine the Espresso and Espuma:

Once the espresso has finished brewing, pour it into the cup or bowl where you prepared the espuma.
Stir the mixture gently to combine the strong espresso with the sweet, frothy espuma.

4. Serve and Enjoy:

Pour the combined espresso and espuma into small demitasse cups. The espuma should rise to the top, giving the Café Cubano its signature sweet frothy layer.
Serve immediately, preferably with a side of Cuban pastries like pastelitos or croquetas, to complete the authentic Cuban experience.

History of the Café Cubano:

Café Cubano, also known as Cuban Coffee, is a staple of Cuban culture and a beloved coffee preparation method known for its rich, strong flavor and signature sweet espuma (foam). The drink is deeply embedded in Cuban daily life and social gatherings, where coffee is seen as more than just a beverage—it’s a cultural experience and a way to connect with family and friends.

Origins of Café Cubano:

Café Cubano has its roots in Cuba, where coffee began being cultivated in the 18th century. By the early 19th century, Cuba became a major coffee producer, and its rich coffee culture began to develop. Cuban coffee was typically made with dark-roasted, finely ground beans, and brewing methods like the moka pot (known as a cafetera in Cuban households) became widely popular due to their ability to produce a rich and concentrated coffee similar to espresso without the need for an expensive machine.

One of the key characteristics of a traditional Café Cubano is its sweetness. Cubans often sweeten their coffee during the brewing process by adding sugar directly to the espresso, which helps to balance the intense bitterness of the dark-roasted coffee. The practice of whipping the sugar with the first few drops of brewed espresso to create the espuma is unique to Cuban coffee and is what sets Café Cubano apart from other espresso-based drinks.

Café Cubano in Cuban Culture:

In Cuba, Café Cubano is much more than just a drink—it’s an integral part of daily life. The coffee is typically served in small cups, meant to be consumed in a few sips. It’s common to see people gathering at home or in ventanitas (small coffee windows) in Miami and other Cuban communities to enjoy Café Cubano together. These social interactions often revolve around coffee, where family and friends gather to chat, share stories, and build community.

Café Cubano is also frequently enjoyed after meals, especially lunch, as a digestif. The strong coffee and sugar combination helps provide an energy boost and is often a ritual for Cubans to recharge throughout the day.

Variations of Café Cubano:

While the traditional Café Cubano is simply espresso with sweetened espuma, there are a few popular variations that have developed over time:

Colada: This is a larger version of Café Cubano, typically brewed in a larger batch and served in a small plastic cup with several thimble-sized cups for sharing. A colada is meant to be shared with friends and family, often passed around in small sips.
Cortadito: A Cortadito is a Café Cubano "cut" with a splash of steamed milk, creating a slightly creamier, less intense version of the traditional drink. It’s also sweetened and enjoyed in small quantities, similar to a macchiato.
Café con Leche: Café Cubano served with a generous amount of steamed milk, often accompanied by toasted Cuban bread for dipping. This is a common breakfast coffee in Cuban households.