You can recognize Cuban coffee by its sweet, syrupy taste. The flavor is strong, but the sweetness softens it just enough. That balance comes from one simple ingredient, and that’s sugar.
So how much sugar goes to add in Cuban coffee? About one teaspoon of sugar per ounce of brewed coffee. That ratio creates the signature espuma and brings out the dark roast flavor instead of hiding it.
Can You Reduce the Sugar?
You can, but it won’t taste like Cuban coffee anymore. The foam depends on sugar to form and hold its structure. Reducing sugar changes both texture and balance. If you want it less sweet, brew your coffee as usual and mix sugar afterward, skipping the espuma step entirely.
Does Cuban Coffee Without Sugar Exist?
Most Cuban coffee is made sweet, but there are a few traditional variations that use less or no sugar at all.
Cortadito
A cortadito is the closest thing to “less sweet” Cuban coffee. It starts with café Cubano and adds a small amount of steamed milk. Usually equal in volume to the coffee.
The milk softens the strength and sweetness, making it smoother. Some people skip the espuma and sweeten it only lightly.
Café Con Leche
This version blends strong Cuban coffee with a larger amount of hot milk, similar to a latte. It’s often served at breakfast and paired with buttered toast. The milk naturally tones down the bitterness and sweetness, so it tastes balanced even if you use less sugar.
Colada Coffee
A colada is a large serving of Cuban coffee meant to be shared. It’s brewed in a moka pot and poured into small cups called tacitas. A colada always contains sugar because the foam is part of the experience, but the sweetness can vary depending on who prepares it.
Unsweetened espresso (rarely served this way)
In Cuba, drinking espresso-style coffee without sugar is uncommon. It removes the signature texture and flavor that define the drink. Still, some people prefer it plain, especially when they use high-quality beans roasted with care.
FAQ
Why does Cuban coffee have so much sugar?
Cuban coffee uses sugar to create the foam layer and to balance the high intensity of the espresso-style brew. It’s part of the preparation, not just an add-on.
Can I use artificial sweeteners instead of sugar?
No, artificial sweeteners don’t caramelize or foam when whipped. They dissolve but won’t create the creamy espuma texture.
Does Cuban coffee taste overly sweet?
It’s sweet, but balanced. The strong coffee base and small serving size prevent it from tasting like candy.
What kind of sugar works best?
White granulated sugar works best for traditional Cuban coffee. It dissolves quickly and whips easily into foam.
Key Takeaways
Cuban coffee is defined by the balance of strong espresso and whipped sugar. The sweetness is part of the method, not just the taste.
- Use about 1 teaspoon of sugar per ounce of brewed coffee.
- Whip the first few drops of coffee with sugar to make espuma.
- Adjust slightly for brew strength but keep the ratio close.
- White sugar gives the most traditional flavor and better foam compared to brown sugar.
- Reducing sugar changes the structure and taste completely.