Caffe Cubano Recipe
Our signature drink, the perfect way to drink espresso
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Ingredients
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Espresso
Sugar foam (Espuma / Espumita)
Optional garnish / serving
Method
Espresso
Prepare machine and dose
Warm your espresso machine and portafilter. Use 18 g of freshly ground dark-roast espresso (fine espresso grind). Tamp evenly to create a level puck.
Brew
Brew a double shot of espresso directly into a small metal or heatproof cup (approximately 36 ml of espresso). Aim for a 25–30 second extraction for balanced flavor. If using a stovetop Moka pot, brew a slightly concentrated 1–2 oz (30–60 ml) and use the stronger end of the brew.
Sugar foam (Espuma / Espumita)
Make the sugar foam
While the espresso is brewing (or immediately after), place 2 tablespoons of granulated sugar into a small metal cup or bowl. Add 1–2 tablespoons of the first, hottest trickle of espresso (or use about 10–15 ml of the brewed espresso) to the sugar. Beat vigorously with the back of a small spoon or a mini whisk until the sugar dissolves and forms a pale, glossy, slightly thickened foam (espumita). This should take about 20–45 seconds. The foam will be lighter and creamy in color.
Combine
Pour the freshly brewed espresso slowly into the sugar foam while stirring briskly to incorporate and create a uniform, sweet crema. Alternatively, spoon the foam on top of the brewed espresso for a layered presentation. The final drink should have a sweet, silky foam layer on top.
Serve
Immediately pour or spoon the finished Caffè Cubano into a pre-warmed demitasse or small espresso cup. Serve hot and fresh. Optionally garnish with a small citrus twist on the rim for aroma but not typical of classic Cuban preparation.
Enjoy as a small, intensely flavored sweet espresso — best consumed immediately to preserve crema and warmth.