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. .
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.
