When people refer to “Cuban coffee,” they are usually talking about something far more interesting than a simple cup of joe. Cuban coffee is steeped in history, hardship, and resourcefulness. It is a beverage that tells the story of an entire nation. Here is everything you need to know.
The Cafecito: Cuba’s Signature Coffee
Most likely, when someone mentions Cuban coffee, they are referring to a cafecito (also called a cafe cubano). This is a Cuban-style espresso that is distinctively bitter, topped with a dark foam known as espuma, and served in tiny cups called tacitas (demitasse cups).
All three of these characteristics reflect Cuba’s rich history and the hardships its people have endured. The espuma imitates the crema found in costlier espresso drinks — a resourceful workaround born from scarcity. The tiny cups trace back to a time when the government strictly rationed coffee, allocating each Cuban just four ounces of coffee every 30 days.
A cafe cubano is specifically a form of espresso sweetened by being whipped with brown sugar. Drinking them is a popular social activity throughout Cuba and in American communities with heavy Cuban-American populations — Tampa, the Florida Keys, and especially Miami. Traditionally, Cuban coffee is brewed in moka pots, an iconic practice seen across South America, Central America, the Caribbean, and Europe.
The History Behind the Cup
Coffee was introduced to Cuba in 1748 by Jose Antonio Gallibert. French colonists arriving after the Haitian Revolution brought more intricate brewing methods, some of which are still used in Cuban cafes today.
During its heyday in the 19th and 20th centuries, Cuba was the chief exporter of coffee to Spain. Coffee became an integral part of the economy and a symbol of national pride. The cafes, known as ventanitas, spread throughout the country. At the peak of Havana’s cafe culture, the city’s streets were home to more than 150 cafes.
The decline began with the Cuban Revolution in 1959, followed by the U.S. embargo on Cuban goods three years later. The collapse of the Soviet Union in the late 1980s dealt another devastating blow — Cuba had been dependent on exports to communist nations, and with limited alternative outlets, the country entered a deep recession.
Things reached their bleakest in 2007, when Cuba produced a mere 7,000 bags of coffee (a bag being about 132 pounds). This marked a staggering drop from the 444,000 bags per year it once exported. With government assistance, output has since recovered to about 120,000 bags per year, and independently owned cafes have started appearing again on street corners across the country.
Other Cuban Coffee Drinks
Beyond the cafecito, Cuba has given the world several other distinctive coffee beverages:
- Cortadito (“small cut”) — A shot of Cuban espresso with a small amount of steamed milk, pre-sweetened. Similar to a cortado but with the signature Cuban sweetness.
- Cafe con Leche — Sugar-free espresso served alongside a separate cup of steamed or hot milk. The espresso is poured into the milk and stirred, sometimes with a pinch of salt. Traditionally a breakfast drink, often paired with toasted, buttered bread.
- Colada — Three to six sweetened Cuban espresso shots served in a styrofoam cup with small plastic demitasse cups for sharing. Intended for drinking on the go, you will often see coworkers sharing one during a break.
How to Make Cuban Coffee at Home
Equipment needed: A moka pot, a mixing spoon, and two demitasse or espresso cups.
Ingredients: Cuban-style coffee grounds (Cafe Bustelo is widely available and a great choice), two tablespoons of granulated sugar, and water.
Steps:
- Fill the moka pot’s bottom chamber with water up to the safety release valve.
- Add coffee grounds to the funnel. Scoop and level off with your finger — do not compress.
- Attach the funnel to the bottom chamber and place the pot over medium heat. Do not rush the heating, as brewing too quickly will under-extract the coffee.
- While brewing, add one teaspoon of sugar into each demitasse cup.
- Once brewing is complete, remove from heat and pour coffee into the cups.
- Vigorously stir the sugar and coffee together. This produces the espuma — a slightly frothy, thick cap that is the hallmark of authentic Cuban coffee.
- Serve immediately.
The result is a sweet, bold, intensely flavorful shot of coffee with a rich foam on top. It is a small cup, but it packs a punch — and it carries centuries of Cuban history in every sip.