Recipes: Café Cubano

Café Cubano, also known as Cuban espresso, is more than just a coffee—it’s a cultural tradition deeply woven into the fabric of Cuban life. This sweet, strong espresso shot is famously topped with a thick, caramel-colored foam called espumita, made by whipping the first drops of espresso with sugar.

Its roots trace back to the early 20th century, when espresso machines made their way from Italy to Cuba. But Cubans made it their own by sweetening the bitter brew with demerara sugar (or other raw sugars), creating a bold yet balanced drink meant to be shared.

Often enjoyed in social settings, whether at a family gathering or a local ventanita (walk-up window café), Café Cubano reflects the island’s emphasis on hospitality, conversation, and just like Rooted Grounds, its community! 

Here’s a step-by-step breakdown for making an authentic Café Cubano:

Ingredients (for 2 small servings):

• 2 tablespoons finely ground dark roast coffee (preferably Cuban-style, like Café Bustelo or Café La Llave)
• 1 cup water (for Moka pot)
• 2–4 teaspoons granulated sugar (adjust to taste)
• Pinch of salt (optional, some traditional recipes include it)

Equipment:

• Stovetop Moka pot (or espresso machine)
• Small cup or bowl (to mix the espuma)
• Demitasse cups (small espresso cups for serving)

Steps:

1. Prepare the Moka Pot:
   • Fill the bottom chamber of the Moka pot with 1 cup of cold water up to the safety valve.
   • Place the coffee filter basket into the bottom chamber and fill it with 2 tablespoons of finely ground coffee. Don’t tamp it down like you would with an espresso machine—just level it off.
   • Screw the top chamber onto the bottom securely.
2. Start Brewing:
   • Place the Moka pot on the stove over medium heat.
   • As the water heats, it will pass through the coffee grounds and brew into the top chamber. You’ll hear a gurgling sound when it’s nearly done. Remove from heat once the gurgling stops to avoid burning the coffee.
3. Make the Espuma (Frothy Sugar Foam):
   • While the coffee brews, add 2–4 teaspoons of sugar to a small cup or bowl. The amount depends on how sweet you like it—traditional Café Cubano is quite sweet.
   • Once the first few drops of coffee start to brew into the top chamber (about 1–2 teaspoons), pour this initial coffee into the sugar. This first bit is the strongest and helps create the espuma.
   • Stir the sugar and coffee vigorously with a spoon until it forms a light, frothy paste. The texture should be creamy and pale, almost like a caramel-colored foam.
4. Finish Brewing and Combine:
   • After making the espuma, let the rest of the coffee finish brewing in the Moka pot.
   • Slowly pour the brewed coffee into the cup with the espuma, stirring gently to combine. The frothy layer will rise to the top, creating the signature Café Cubano look.
5. Serve:
   • Pour the coffee into demitasse cups (small espresso cups, about 2–4 oz each). Café Cubano is traditionally served in small portions due to its intensity.
   • Serve immediately while hot. It’s often enjoyed as a quick shot or sipped slowly with friends.

Optional Tips:

• Using an Espresso Machine: If you don’t have a Moka pot, pull a double shot of espresso (about 2 oz) using finely ground coffee. Mix the first few drops of espresso with sugar to make the espuma, then combine with the rest of the shot.
• Adjust Sweetness: Some prefer it less sweet, so start with 2 teaspoons of sugar and adjust to taste.
• Pinch of Salt: A tiny pinch of salt in the sugar mixture can enhance the flavors, a trick used in some Cuban households.