Cuban coffee is espresso brewed in the Cuban style and sweetened with sugar, while espresso is the unsweetened concentrated coffee base.
If you’ve stared at a café menu wondering whether to order a cafecito or a straight shot, the answer is simpler than it looks. Cuban coffee vs espresso isn’t a battle between two coffee species — both start with the same brewing foundation. The real difference comes down to one ingredient and one preparation step.
Both Drinks Start With The Same Espresso Base
Espresso is a concentrated coffee brewed by forcing hot water under high pressure through finely ground coffee. The Specialty Coffee Association defines it as a 25–35 ml beverage made from 7–9 g of coffee, with water heated to 195–205 °F and pushed through at 9–10 atmospheres of pressure for 20–30 seconds. This method, not the bean origin, is what makes espresso espresso.
Cuban coffee — also called café cubano or Cuban espresso — takes that exact same shot and prepares it the Cuban way. It’s a strong, dark espresso sweetened with sugar, usually white granulated sugar, though brown sugar works too. The drink is best understood as a preparation style layered on top of espresso, not a separate type of coffee.
What Makes Cuban Coffee Distinctive
The defining Cuban step is the espuma. Instead of stirring sugar into a finished cup, the barista mixes sugar with the first few drops of espresso as they drip from the machine. Whipping those few drops with sugar creates a thick, frothy paste — the espuma — which is then topped with the remaining espresso shot. The result is a sweet, velvety drink with a foam layer that holds its structure.
That foam is easy to confuse with espresso’s natural crema, but they’re different things. Crema forms on any espresso shot from pressure emulsifying coffee oils; espuma comes specifically from sugar whipped into those first concentrated drops. You’ll find no sugar in a standard espresso shot.
- Sweetening: Cuban coffee is typically sweetened; espresso is not.
- Foam: Espuma comes from whipped sugar; crema comes from brewing pressure.
- Presentation: Espresso is a small shot; Cuban coffee may appear as a cafecito or colada.
How To Order Either At A Cafe
When a menu says Cuban coffee, expect a sweetened espresso shot prepared in the Cuban style, often served in a small demitasse cup. When it says espresso, you’ll get the unsweetened concentrated shot alone, usually topped with crema.
| Characteristic | Espresso | Cuban Coffee |
|---|---|---|
| Base | Concentrated espresso shot | Concentrated espresso shot |
| Sweetener | None added | Sugar, typically white granulated |
| Signature foam | Crema from pressure | Espuma from whipped sugar |
One common confusion treats Cuban coffee as a bean or roast variety. It isn’t. Any espresso-capable bean can become Cuban coffee if prepared with sugar and the espuma step. If you’re brewing at home and want the right beans for the job, browse tested coffee bean recommendations for Cuban coffee to find a roast that handles the sweetness well.
Another frequent error is writing expresso. Espresso is the correct spelling, and using the wrong one signals inexperience to a barista. Britannica’s espresso entry confirms the brewing method definition and the correct term.
FAQs
Is Cuban coffee stronger than regular espresso?
In terms of caffeine, Cuban coffee and espresso are essentially equal — both start with the same concentrated shot. The sweetness makes Cuban coffee taste smoother and less bitter, which can make it feel different, but the underlying strength is the same.
Can I make Cuban coffee without an espresso machine?
Yes, though it’s harder to hit the classic texture. A moka pot produces a strong, concentrated brew close to espresso; add sugar to the first few drops and whisk briskly to build espuma, then pour the rest of the coffee over it. The foam will be lighter than espresso-machine results.
Why does Cuban coffee have foam on top?
The foam is espuma, created by whipping white sugar into the first few drops of espresso. Sugar granules trap air and create a thick paste that floats on the finished drink. It’s different from crema, which forms naturally on any espresso shot from brewing pressure.
References & Sources
- Britannica. “Espresso.” Defines espresso’s brewing method, correct spelling, and serving style.
- Wikipedia. “Cuban espresso.” Details espuma preparation and Cuban coffee characteristics.
- Wikipedia. “Espresso.” Explains crema formation and brewing parameters.