Are you ready to try some real Cuban coffees?

We dare you…

Cuba has very special coffees and the Cubans have their own special ways of preparing them – not all are for the faint-hearted…

Cafecito, or Café Cubano

- is a strong Cuban espresso, sweetened with dark or raw sugar as is being brewed – you just add the sugar to the cup and allow the coffee to drip onto it – the heat from the coffee breaks down some of the sucrose in the sugar, creating a sweeter and different taste compared to adding sugar after the espresso is made

Café Cortado

– a Café Cortado, literally “cut” in Spanish, is an espresso topped with steamed milk – usually 75/25 espresso and milk. Café Cortado is common in Spain and Latin America and a variation on the Italian Machiato


– literally “small cut” – this one is very Cuban and is basically a pre-sweetened Cortado. You can use a stove top espresso brewer or an espresso machine – put some raw or dark sugar into a pre-warmed cup and add a little of the coffee as it begins to brew, then stir the sugar/coffee mix vigorously to make a paste. Pour in the rest of the coffee, mixing it with the paste before adding around the same amount of hot or steamed milk as coffee – the result is a frothy, strong, sweet brew much loved by Cubans

Café con Leche

- or “coffee with milk”, is a Cuban espresso served alongside a cup of hot or steamed milk – a traditional Cuban breakfast beverage, served with slices of buttered, toasted Cuban bread which can be dunked in the coffee cup