|Alternative names||Cuban coffee, Cuban espresso, cafecito, Cuban pull, Cuban shot|
|Place of origin||Cuba|
|Main ingredients||espresso, demerara sugar|
|Cookbook: Café Cubano Media: Café Cubano|
Café Cubano (also known as Cuban espresso, Cuban coffee, cafecito, Cuban pull, Cuban shot) is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened with demerara sugar as it is being brewed. However, the name is sometimes used to refer to coffee-based drinks that include Cuban espresso as their main ingredient, such as café con leche.
Traditional Cuban-style espresso is made using the darker roasts, typically either Italian or Spanish roasts. It is identical to Italian pulls, except for the addition of sugar directly to the pot or cup that the espresso drips into. Either some or all of the espresso is vigorously mixed with a spoon into a creamy foam called espuma or espumita. The heat from the coffee-making process will hydrolyze some of the sucrose, thereby creating a sweeter and slightly more viscous result than a normal pull or adding sugar at the table.
Cortadito is a standard espresso shot topped off with steamed milk. The ratio can be between 50/50 and 75/25 espresso and milk. It is similar to a cortado served in other Latin countries, but pre-sweetened.
Café con leche, or "coffee with milk", is an espresso (without sugar) served alongside a cup of hot or steamed milk. Traditionally served separate from the coffee, the espresso is poured to the desired darkness into the cup of hot milk and then stirred. It is the traditional Cuban breakfast beverage, served with slices of buttered, toasted cuban bread.
Colada is 3–6 shots of Cuban-style espresso served in a Styrofoam cup along with small, plastic demitasses. It is a takeaway form, meant to be shared. This is customary of workplace breaks in Cuban communities.
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