Cuban coffee is known for its intense sweetness. Traditionally, it is made by blending sugar with finely ground dark roasted coffee before brewing begins and is served as espresso.
Also known as Cuban shot, Cuban pull or “cafecito”, Cuban Coffee is taken regularly, especially in the morning, and as an accompaniment to meals. In Cuba, most meals are usually incomplete without coffee. Drinking it during work breaks is a traditional practice in Cuba and areas such as Miami, Florida Keys, and Tampa, Florida. Likewise, expat communities from the US and Europe have adopted it. In general, it is a staple of Cuban people, and if you are a coffee lover, you definitely don’t want to miss Cuban coffee on your next visit to Cuba!
The History
In the mid-1700s, coffee cultivation was introduced to Cuba, and by 1790, large quantities of Cuban coffee beans were being exported to Spain. When French coffee farmers fleeing the revolution began growing coffee in Cuba, Cuba’s coffee bean industry expanded.
In 1956, began the decline of the Cuban coffee bean industry after the Cuban Revolution nationalized coffee farms. Coffee production continued to slump in the 1960s and 1970s, then surged in the late 1970s and 1980s. Cuba’s main benefactor was the Soviet Union, and with the collapse of the Soviet Union in 1990, Cuba’s coffee growing industry began to decline again.
Cuba mainly produces Arabica and Robusta beans, and coffee production has grown steadily over the years with its popularity. By the mid-19th century, coffee was as important economically as sugar. By the 20th century, Cuba’s coffee boom had made them the world’s leading coffee exporter.
In the mid-1950s, Cuba exported more than 20,000 metric tons of coffee beans at high prices. Then, in 1960-1961, Cuban coffee production reached a record high of around 60,000 tons. However, this did not last long as coffee production plummeted after the Cuban Revolution in 1959. As Cuban coffee production has exploded, so has domestic consumption of the ready crop. Café Cubano subsequently became the standard form of coffee in Cuba.
The Flavor
Cafecito’s unique flavor is due to the heat of hydrolyzing sucrose (sugar water), resulting in a different flavor than what would be produced by adding sugar at the end. Many people like to add a small amount of espresso first and stir thoroughly to form a light brown paste. The remaining espresso is then added to form an “espumita” or light brown foam layer on top of the drink.
If you’ve met someone who’s had Cuban coffee before, they’ve probably raved about it. The unique thing about Cuban coffee is its distinctive dark appearance and rich flavor. What differentiates Cuban coffee from other types of coffee is that it primarily uses a type of unprocessed brown sugar called demerara sugar. This results in a slightly thicker drink. It’s added directly to the espresso during preparation, not at the table. Start by whipping or stirring the sugar with a bit of espresso until smooth. The mixture is then combined with the coffee. The unique “crema” layer created during the preparation process is arguably the definition of Cuban coffee. It is also grown from organic soil material without the addition of artificial fertilizers.
Types of Cuban Coffee
Cafecito
Cafecito is basically just an espresso, prepared Cuban style. That means adding a ton of sugar. Espresso is brewed, then sugar is caramelized and integrated into the coffee. As a shot, you have a cafecito.
Colada
Colada is a larger, shareable Cafecito version. If you want to share your Café Cubano with your friends, order a Colada and enjoy the productivity and joy a cup brings.
Cortadito
This one is made in pretty much the same way as cafecito, except it’s mixed with a few tablespoons of steamed milk. So if the traditional Cuban drink sounds a little too strong for you, this creamy alternative might be for you. It is similar to cortado, only smaller.
Café Con Leche
A Café Cubano served with hot milk in a separate cup. You just pour the milk into the espresso and enjoy.
Café Cubano is many people’s favorite drink. What makes it so unique is the method used for brewing and the resulting foam. Its country of origin also has a long history of coffee, and it’s no wonder that this drink (and others) originated there.
The consumption of Cuban coffee (Cafecito) is an essential daily cultural and social activity in Cuba and in the global Cuban exile community. In some social circles, the tip of a Cuban cigar can be dipped in the bottom of the demitasse and then lit. If you’re lucky enough to have the chance to visit Cuba, you must savor and enjoy Café Cubano. You won’t be disappointed!
