Café Cubano

In short

Café Cubano (also called cafecito) is a Cuban espresso preparation in which raw cane sugar (azúcar prieta or demerara) is packed directly into the espresso portafilter along with the coffee grounds, or whisked into a paste with the first drops of espresso. The result is a dense, sweet, intensely concentrated shot of approximately 30–40 ml with a thick, caramelised foam called espuma or espumita on top. The sugar caramelises slightly under the pressure of extraction and integrates into the shot rather than sitting on top.

Quick facts

Type: Coffee Drink
Coffee base: Single or double espresso (25–40 ml)
Milk: None (black espresso drink)
Ratio: Approximately 1 tsp raw cane sugar per shot
Traditional region: Cuba / South Florida

Espuma — the Caramelised Foam

The espumita is the defining visual and textural element of a café Cubano. It forms when a small amount of espresso is pulled first into a metal cup containing raw cane sugar, then whisked vigorously until a thick, pale brown paste forms. The remaining espresso is then pulled over this paste, and the stirring produces a stable emulsified foam that sits on the surface of the finished drink. The sugar caramelises partially under heat and integrates with the coffee's oils and dissolved solids. A properly made espumita should hold its structure for several minutes and have a dense, almost meringue-like texture.

Cuban Coffee Ritual

In Cuba and in Cuban-American communities, café Cubano is served throughout the day from stovetop moka pots or commercial espresso machines. The cafecito is typically shared: a single moka pot yields enough for a colada — a larger portion (approximately 150–180 ml) served in a Styrofoam cup with small individual cups for sharing. The colada format is a social ritual in Cuban-American communities, particularly in Miami's Little Havana, where it is common to share a colada at work or during breaks. Café con leche (café Cubano with hot milk) and cortadito (cafecito with a small amount of steamed milk) are milk-based variants.

Café Cubano vs Standard Espresso

The main difference between a café Cubano and Italian espresso is the integrated sweetener and the resulting espumita. Italian espresso is served unsweetened as a standard; sugar is an optional addition after brewing. In Cuban preparation, the sugar is part of the brewing process, producing a different foam structure and a caramelised flavour integration that is not achievable by stirring sugar into finished espresso. Cuban espresso blends also typically include Robusta beans at higher percentages than Italian espresso for added body and crema thickness.

Sources & further reading (2)

encyclopedia — accessed 2026-05-06
encyclopedia — accessed 2026-05-06

Frequently asked questions

What is the difference between a cafecito and a colada?

A cafecito is a single serving of café Cubano (25–40 ml) served in a small cup. A colada is a larger portion (approximately 150–180 ml) of café Cubano in a single container, served with multiple small cups for sharing. The colada is a social format; the cafecito is an individual serving. Both use the same brewing method and espumita preparation.

What sugar should be used for café Cubano?

Traditional café Cubano uses raw cane sugar — demerara, turbinado, or azúcar prieta (unrefined Cuban cane sugar). These contain molasses residue that contributes to the flavour and colour of the espumita. White refined sugar can be substituted but produces a lighter, less complex espumita. The molasses in raw cane sugar is part of the caramelisation during extraction.

Can café Cubano be made with a moka pot?

Yes. Most traditional Cuban households use a stovetop moka pot (cafetera cubana) rather than an espresso machine. The espumita is made by pulling the first drops of moka pot coffee into a bowl of sugar and whisking, then combining with the remaining brew. The result is less intense than machine espresso but achieves the same caramelised foam and sweet concentration.