Cuban espresso

Cuban espresso, known as Café Cubano or Colada, is a sweetened espresso drink that originated in Cuba and remains popular in Cuban-American communities like Miami, Tampa, and the Florida Keys. It is traditionally made using darker roasts, such as Italian or Spanish varieties, with brands like Café Bustelo and Café Pilón being commonly used. The preparation involves extracting a small portion of espresso early in the brewing process to mix with sugar, creating a creamy foam called espuma. This method enhances sweetness due to sucrose hydrolysis during the brewing process.

Cuban coffee can be served in various forms, including café con leche, which is an espresso combined with hot or steamed milk and typically consumed at breakfast with Cuban bread. Another variation is the cortadito, a pre-sweetened shot topped with steamed milk. Colada is a stronger version made with multiple shots of espresso, often served in a Styrofoam cup for takeaway.

In areas with high Cuban populations, small cafes or windows (ventanitas) offer Cuban coffee alongside pastries like tostada or pastelitos. This drink holds significant cultural and social importance, reflecting the traditions of Cuban communities both on the island and abroad.