Cuban coffee is an art form. No; café cubano is an art form. And more importantly, it is incredibly delicious and very differently prepared from how we’re used to.
Today, we’re going to learn some of the secrets of Cuban coffee, what makes it unique and some of its history. We’re also going to learn how to make it at home!
History of Café Cubano
The history of this coffee, particularly in relation to American and American culture, is richer than you might think. Coffee beans arrived in Cuba around the 16th century, when it was a new and exciting new thing in Europe and all the Conquistadors brought them on their trips around the world because they just couldn’t live without it.
Pretty soon, these Conquistadors would arrive on the paradisiac island of Cuba. Coffee farming was established almost immediately, and the island enjoyed a certain amount of coffee. But it wasn’t until the country had been explored more thoroughly—about a century later—that coffee farming boomed.
The Cuban highlands, once discovered, were the ideal place for growing coffee. They provided a stable climate and perfect soil for growing coffee. So, in the 17th century, coffee farms started popping all over the place. It is here where today most of Cuba’s coffee farms are located.
It wasn’t until the start of the 20th century that Cuban coffee made it to America. A Spanish man with the last name Bustelo would take a trip to the island. He fell in love with the country, its people, its culture. Most of all, he fell in love with Cuban coffee culture. So he set out to establish his own coffee farm deep in the heart of Cuba, where he ran a successful coffee farm for a few years.
However, he decided to share the wonders of Cuban coffee with the world. So he went to America, where he founded a coffee company that sold coffee from Cuba. This would be Café Bustelo.
The Cuban diaspora didn’t take long to notice this amazing, all-Cuban coffee. It was the Cuban community that brought their way of coffee to America, and it is thanks to them that we enjoy café cubano.
What is Café Cubano?
Literally meaning “Cuban coffee”, it refers to the specific way in which coffee is prepared in Cuba.
How is coffee consumed in Cuba? Well, first of all, they love dark roast coffee. Cubans are a lot like Italians in this respect: the darker the coffee the better. Or, well, maybe not so much. Italians are notorious for roasting coffee beans until they are literally black—Cubans don’t go so far. But they aren’t that far behind either.
Dark roast coffee. That’s one thing. What’s another thing that is also very Cuban? The moka pot.
The moka pot was originally invented in Italy in the 1930s and it was meant to create an espresso-like coffee in the comfort of your own home. So it makes very strong, concentrated coffee: just how Cubans like it.
This type of coffee is very similar to espresso, but not quite the same. Moka pots are very fun to use and also very cheap—you won’t regret buying one at all. They take a little getting used to, but that’s what the recipe in this article is for.
The last thing that is very very Cuban is the Cuban crema. This is not to be confused with an espresso’s crema, which is a byproduct of the extraction process itself. The Cuban crema is entirely a Cuban creation. It is made with raw cane sugar (muscovado sugar) and coffee: you pour a couple of tablespoons and then, on top of it, you pour a little coffee. It has to be piping hot. You stir and it forms a creamy, brown layer. Then, when you pour the rest of your coffee, this crema stays on top of your coffee and you savor it little by little with each sip.
These are the three pillars of café cubano. By now, you must be itching to make it yourself. Let’s go over the recipe.
How to Make Café Cubano?
Things You’ll Need
- A moka pot
- Coffee cup, teaspoon
- 18 grams ground coffee
- Water
- Two tablespoons muscovado sugar
Instructions
- Heat up water (around 200ml) using a kettle.
- When very hot, pour into your moka pot’s lower chamber about ¾ of the way up.
- Place funnel. Pour ground coffee on top and gently even the grounds with your finger.
- Screw the moka pot together.
- Then, place on the stove and turn the heat to high.
- While your coffee brews, pour two tablespoons of muscovado sugar into your coffee cup.
- Once the coffee’s done, pour a little bit into the cup. Stir to form Cuban crema.
- Pour the rest of the coffee.
- Enjoy!
That’s it! A true Cuban coffee made right in your own kitchen. Feels amazing, doesn’t it? You can add milk or creamer if you want (or even more sugar) or you can enjoy it black, as it is, which is one of the most typical ways to enjoy Cuban coffee. Adding a little milk will turn it into a classic Café con leche, another classic Cuban drink!
FAQ
What Coffee Should I Use?
It’s important to note that you don’t have to use a Cuban coffee brand to make Cuban coffee. Even Cubans aren’t particularly picky about this and will drink any coffee as long as it’s good and dark roasted. A lot of beans from South America are perfectly suited for this. Colombian beans are the most popular among Cuban coffee lovers and have a perfect flavor profile for café cubano.
Can I Add Creamer to Café Cubano?
Yes! One of the most popular ways to add dairy to café cubano is using powdered milk or powdered creamer. This preserves the texture of the coffee so it doesn’t feel watered down, which will happen if you use actual, liquid milk. A little powdered creamer will turn your café cubano into a creamy, velvety drink.