No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. Despite its name, crema has nothing to do with cream—it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee. Many don't realize that it's the technique for making the crema—not the type of coffee beans used—that makes the coffee Cuban. But for the full Cuban experience, Castro recommends using Café Bustelo espresso.
Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe for Cuban coffee, or cafecito, as part of a festive Cuban party menu she created for Epicurious.