Cuban Coffee

Cuban coffee, also known as *cafecito*, is a concentrated espresso-based beverage central to Cuban culture and social life. Its origins trace back to the early 20th century when Italian espresso machines arrived in Cuba, and local tastes adapted the brew with demerara sugar to create a distinct, sweet, and intense shot.

The defining characteristic of a great Cuban coffee is the *espuma*—a thick, creamy foam created by whipping the first few drops of espresso with sugar until it forms a light, caramel-colored paste. This technique, known as *"darle el punto"* (to give it the point), is the hallmark of a skilled maker. The resulting drink is intensely sweet and robust, often served in small, thimble-sized cups called *coladas*.

Key ingredients are simple: a dark-roast Cuban espresso blend (often containing robusta beans for extra body and crema) and granulated sugar. A great version balances the bitter, bold coffee with the sweet, airy foam, delivering a single, powerful sip.

Regional variations include the *cortadito*, which adds a splash of warm milk, and the *Café con Leche*, a larger, milk-heavy version typically consumed at breakfast. In Miami, a hub for Cuban-American cuisine, the *cafecito* is a daily ritual. Mark Wiens, while visiting **Sanguich** in Miami, highlighted the venue's dedication to tradition, noting their perfectly executed *espuma* as a benchmark for the city's vibrant coffee culture.