Cuban Coffee

Hello darkness, my old friend. Cuban Coffee, you’re always there to pick me up. Thank you for helping me through college, 12 hour shifts, and motherhood. To show my appreciation, I’m telling the world about you. I believe that all people should be able to reap the benefits of your warmth, sweetness, and spunk.

Café Cubano, affectionately known as cafécito, is the lifeblood of the Cuban culture. Living in South Florida, it is very much a part of our daily life. Not only does it serve as a morning (or afternoon) boost, it also helps bring people together. It has become somewhat of a social catalyst in this area, taking the place of the ever-popular water cooler gathering.

I work in a busy NICU where Cuban Coffee is made twice daily (mid-morning and mid-afternoon). We have a few Cuban Coffee connoisseurs, who take the lead in making it. When done brewing, the self-proclaimed NICU barista places phone calls, in hidden code form, to let people know that “it’s ready”. We all know what “it” is. If you have to ask, you are not cool. Since it’s very strong, it’s served in little plastic medicine cups (the irony in that is very fitting) and then rationed out to weary doctors, nurses, and therapists. Then, suddenly, as with the wave of a magic wand, all is good with the world again.

Cuban Coffee is basically espresso that has been sweetened with a thick paste made from sugar and the first few teaspoons of espresso that drip out of the coffee maker. That first bit of coffee is the strongest and most ideal for making this sweet, foamy layer or espuma that sits on top of a freshly made cup. This layer of creamy goodness is what sets Cuban Coffee apart from other espressos and is also a sign of a well-made, authentic cafécito.

Making Cuban Coffee is simple, but there are some essentials you need, as well as an easy lesson on how to achieve that sought-after foamy top layer. Indispensable ingredients and equipment include Cuban coffee, sugar, and an espresso pot/machine.

Cuban coffee, like Italian espresso, is made from finely ground, dark-roasted coffee. It is brewed in either a stovetop espresso maker, known as a Moka pot, or in an electric espresso machine. I have this Moka pot, which brews enough for six demitasse (2 ounce) servings.

The stovetop Moka pot, or cafetera, was created in Italy by Alfonso Bialetti in 1933. It consists of three parts: a boiler at the bottom where the water is placed, a funnel-shaped filter where the coffee grounds go, and an upper compartment where the brewed coffee collects.

It works by means of a pressurized system that pushes water from the bottom chamber to the top of the pot. As water heats in the bottom compartment, it creates steam and pressure. This causes it to be pushed up through the coffee-filled funnel to the upper part of the Moka pot where the brewed espresso drips out. Then, the fun begins.

As you wait for the coffee to brew (which takes just under 10 minutes), place your sugar into a container with a spout. I use a glass measuring cup. Adjust the amount of sugar depending on your preference and the amount of coffee you’re making. I use one level tablespoon per serving of espresso, which is six tablespoons for the size of my coffee maker. I know that’s a lot. My sweet tooth always wins. Feel free to use less. You can also use light brown sugar in place of granulated white sugar.

As soon as the espresso begins to drip out, a very small amount of it (I start with about one tablespoon, but I don’t really measure) is poured into the sugar. Then, it is mixed vigorously (if you’re doing it right, your arm will hurt) until a thick light brown paste is formed. It should be close to the consistency of creamy peanut butter.

Once the rest of the espresso has finished brewing, it’s poured into the cup with the sugar paste mixture and then gently stirred until the sugar dissolves. There will be a thick, foamy layer on top. As you pour it into individual demitasse cups, make sure each cup gets some of that sweet, delicious espuma. Spoon some on if you need to.

Bonus coffee drinks! You can make other delicious types of coffee with this same Cuban Coffee recipe, such as the popular cortado or cortadito (cortar means “to cut”), in which milk is added or “cut” into the coffee. The ratio is usually 50/50 milk and Cuban coffee. This is a great alternative for those who prefer a lighter option.

Another insanely delicious (and my personal favorite) option is to make a cortadito leche y leche, which is basically a cortadito sweetened with condensed milk. This variation is popular in the Canary Islands, Spain. It’s where I first had one and I haven’t stopped thinking about it since. If you plan on making one, just be sure to use less sugar in your Cuban coffee to offset the sweetness of the condensed milk.

Then there’s the ever-popular, café con leche, my go-to coffee every morning. It’s a Spanish-speaking latte without the steamed milk on top. It’s sweet, rich, and smooth.

Cuban Coffee, with its dark, sweet, velvety flavor, has been gaining popularity all over the world and has won over the tired hearts of millions. If you want to see what the fuss is all about, make yourself a cafécito. Que rico!

You might also like:

Cafe con Leche Cake

Slow Cooker Cuban Black Beans – Frijoles Negros

Warm Cuban Sandwich Dip

Slow Cooker Ropa Vieja

Cuban Roast Pork