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Cuban Coffee 101

A Beginner's Guide

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Cuban coffee is a rite of passage in Miami. Typically served in a small cup, it's a quick hit of dark-roast espresso sweetened with raw Turbinado sugar. Hot, steaming and delicious. Here, the 411 on this South Florida tradition, whether you're visiting or just want to brew it at home.

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The Lingo

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Cafecito, a.k.a. Café Cubano
The strongest caffeine rush—a single serving of Cuban coffee topped with espumita, whipped sugar. It's this technique—not the beans' origins, which is typically a dark Italian or Spanish roast—that make a Cuban coffee Cuban.

Cortadito
Cuban coffee cut with either evaporated or condensed milk. Similar to a macchiato but the milk is steamed but not frothy.

Colada
A larger serving of Cafecito to be shared—think of a colada like the pitcher. Order a colada and it'll come with smaller cups for consumption.

Café con Leche
The Cuban version of a latte.

Ventanita
No, this isn't a drink—it's the Spanish word for "small window" and describes the walk-up window where you place your order, like the one seen here from Havana Cafe of the Everglades. Ventanitas are as much a cultural institution in Miami as café cubanos. .

La Ventanita at Havana Cafe of the Everglades

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The Recipe: Cafecito

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Serves 6

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Ingredients

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Espresso ground coffee
1/4 c sugar

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Directions

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Pack down the coffee in the stovetop espresso maker and fill with water, according to manufacturer instructions. Turn stove on to moderate heat.

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Place sugar in a liquid measuring cup and, as soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar. Put the remaining coffee back on the stove, moderate heat still.

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Using a spoon, beat the sugar and espresso until most of the sugar begins to dissolve, about 1 minute.

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Once all the coffee is brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of the espumita should float on top. Pour into espresso cups and serve immediately.

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