What you need.
- 2 tbsp (12g) Shyne Coffee
- 4 oz Hot water
- 2 tbsp Demerara sugar
~60 calories per serving
How it’s done.
- 1
Add sugar to a small pitcher or measuring cup.
- 2
Brew coffee strong with hot water.
- 3
Add the first tablespoon of coffee to the sugar.
- 4
Whip vigorously until a light brown, foamy paste forms (espumita).
Pro tip: This step is crucial—keep whisking until it's pale and fluffy!
- 5
Add remaining coffee and stir gently.
- 6
Pour into small cups and enjoy the foam layer on top.
Miami's Favorite Morning Ritual
Cuban coffee, or cafecito, is more than a drink in Miami—it's a social ritual. Tiny cups of intensely sweet, strong coffee are shared among friends, family, and coworkers throughout the day.
The Art of Espumita
The signature foam on Cuban coffee (espumita) comes from whipping the first drops of coffee with sugar until it becomes a light brown, caramel-like paste. This technique requires practice but transforms the drink entirely.
Why Demerara Sugar?
Traditional Cuban coffee uses demerara sugar, which has larger crystals and a slight molasses flavor. It creates a richer espumita than white sugar. If you can't find demerara, turbinado works well.
The Cuban Coffee Experience
In Cuba and Miami, coffee is served in tacitas—tiny cups meant to be consumed in a few sips. It's strong, sweet, and built around the foamy espumita layer.
Serving Traditions
- Colada: A large serving meant to be shared
- Cortadito: Cuban coffee "cut" with steamed milk
- Café con leche: Half Cuban coffee, half warm milk
More Bold Coffee Recipes
- Espresso Martini - Cocktail strength
- Shakerato - Italian elegance
- Bulletproof Coffee - Rich keto-style coffee
