Stats:

• Prep time: 5 min
• Cook time: 10 min
• Serving size: 2 oz of espresso or 1 drink

Featured Gear:

• Espresso maker or Moka Pot
• Demitasse

This is a popular take on an espresso drink: a Cuban Espresso! First, let's get into what a Cuban espresso is, also referred to as a café Cubano or cafecito. It is a type of espresso from Cuba, which is just an espresso shot sweetened with sugar. Traditionally, it is made using a Moka Pot, which is a stove-top espresso maker. It brews your coffee by passing hot water from the bottom chamber, driven by vapor pressure, through the ground coffee, collecting brewed coffee into the top chamber.

Originally, this drink was enjoyed after dinner, but it tastes great any time of day! A key difference between a Cafecito and a regular brewed espresso (besides the sugar) is that it is always made with a dark roasted bean. It will be sweet and also bold, and rich in flavor. It is an espresso you definitely should add to your list. The entire drink only comes out to about 2 oz, but the bold flavor and creamy texture create an experience.

There are a few steps that go into making a Cuban espresso beyond just adding a little sugar to your freshly brewed espresso. But, it is very easy to make and does not require a ton of different machines or ingredients to use. You don't even have to have a fancy frother; you can just use a whisk for this one!

I do want to add that even though this is a very simple and easy-to-follow recipe, don't be fooled. You want to get a nice thick Espuma or Espumita, which is the froth that is created from the espresso and sugar, for the Cubano, so it will take a little muscle power and some endurance if you are hand whisking! But don't let that deter you. I promise it will be worth it in the end!

Now let's talk drinkware. Unlike the lattes and shaken espressos we have made in the past, we will not be using 16 oz grande size cups for this one! I guess for argument's sake, if you really love espresso, you could use whatever size cup you want, but we are going to stick to tradition with this recipe.

With that being said, a Cuban espresso is enjoyed primarily in a small cup, also known as a demitasse. Basically, they are just really small coffee mugs. Personally, I feel it adds a touch of sophistication to your espresso.

If you are ready to dive into your Cuban espresso, keep reading! Questions? Reach out to any of our Curated Coffee & Espresso Experts.

What You’ll Need:

• Espresso maker or Moka Pot, for brewing your espresso
• Ground coffee, you can't make espresso without the grinds!
• Whisk or a hand-held frother to beat your espresso and sugar mix to get that nice froth. A hand-held frother is ideal if you don't want to have to put a lot of elbow grease into it.
• Demitasse, so you can enjoy your Cuban coffee
• Small measuring cup or frothing pitcher.** **It's helpful to have a pitcher that you can whisk in instead of doing so in your small cup.

A Few Tips:

A nice pale-colored, thick foam is what you are going for when whisking your sugar and espresso together to create your espuma. Really put some elbow grease into your whisking!

A Moka Pot is how a Cuban espresso is traditionally made. This is what you would be using if you decide to go that route.

A nice dark roast is what you are going to want for your Cuban espresso! A good option is Cafe Bustello if you are looking to buy preground instead of grinding your own beans.

Ingredients:

• 2 oz Dark roast espresso (Cuban espresso is made with a dark roast)
• 1 tbsp granulated sugar

Instructions:

Step One:

The first thing you are going to do is add the sugar to your small espresso cup or to a frothing pitcher (it is a little easier to start in the frothing pitcher). Start brewing your espresso. Using a small measuring spoon, catch about ½ a tbsp of the first few drops of espresso and pour over the sugar. It is important to use the first few drops from the espresso, as this is where it is the most potent.

Step Two:

Next, time to make the espuma. You are going to grab your whisk or hand-held frother, if you have one, and really beat the mixture until you get a nice, thick, and pale foamy froth. This part is really important. Do not skimp on the whisking! You want your mixture to be as thick as you can get it while remaining slightly drippy.

Step Three:

For the final step, you are going to let the espresso maker or Moka Pot finish brewing, then slowly pour the freshly brewed espresso over the sugar foam mixture you just made. Stir them together slowly to combine, and then enjoy your Cuban coffee!

Tips & Substitutions:

• It is ideal to use demerara sugar (Sugar in the Raw) or granulated sugar for your Café Cubano. However, if you prefer brown sugar, you can use that as well. It will be slightly thicker and sweeter with brown sugar than with granulated since brown sugar has molasses. Sugar choice and sweetness level are both all about personal preference.
• You are going to want to use dark roasts for this drink. It is all about the strong, bold flavors. Usually, Cuban-style coffee is used to make this drink, but any dark roast you prefer will work.
• A Cuban espresso is made with a blend of arabica and Robusta beans. Investing in a quality grinder is ideal to make sure you maintain all of the natural oils and aromatics of your coffee beans.
• Even though this recipe is all about the bold, rich flavor of a dark roasted espresso, you can add a small pinch of salt to the brewed espresso before adding it to the espuma to help tone down any bitter flavors. As a bonus, it will also bring out the natural flavor of the espresso and the sweetness of the sugar. Just don't add more than a pinch, or you will end up with a salty espresso.
• To really pull a flavorful espresso shot, it is best to invest in a quality espresso machine. Of course, I know they can get expensive. Never fear, you can also use a Nespresso machine (or other pod machine), a French press, a moka pot (which is actually how it is traditionally made), or you can even purchase instant espresso from your local store.
• If you are a fan of Spanish-style coffees, there are so many other types of Cuban coffee to enjoy as well, a Cortadito, Colada, or a cafe con leche, which is another great one where you mix scalded milk with your strong coffee. All of these are staples in Cuban restaurants.
• I am a firm believer in using fresh beans for your espresso. You can purchase a good quality pre-ground espresso, such as Café Bustelo.

Final Thoughts

I am so excited for you to try out this recipe, and let me know how much you enjoy it!

If you are unsure of where to start in your espresso-making journey, check out Curated for your machine and get a chance to talk to one of our Coffee & Espresso Experts. They are more than happy to help you find exactly what you need to meet your espresso and coffee needs!