How much sugar is in a Cubano café?

November 21, 2025 •

4 min read

Traditional recipes for Cubano café can call for up to 4 tablespoons of granulated sugar for a small moka pot, which typically serves 4 to 6 small cups. This highlights the significant role of sugar in creating the authentic, bold, and sweet flavor profile of a Cubano café.

Quick Summary

The amount of sugar in a Cubano café varies, but it is traditionally prepared with a generous amount of sugar whipped into a foam called espuma. This preparation method and serving size directly influence the final sugar content of the espresso shot.

Key Points

Significant Sugar: A traditional Cubano recipe uses a generous amount of sugar, often 1-2 tablespoons per espresso-sized serving, depending on preparation.
Espuma is Key: The sugar is whipped with a small amount of coffee to create a creamy foam called espuma, which is central to the drink's authentic flavor and texture.
Varies by Serving: Nutritional data shows a small espresso shot might contain around 2.4 grams of sugar, while a larger cup can have 13 grams or more.
Customization is Possible: You can control the sweetness by reducing the sugar in the espuma, mixing it in afterwards, or using substitutes.
Cultural Importance: The high sugar content is a defining cultural characteristic, balancing the bitterness of the dark-roast espresso and creating a unique sweet finish.
Different Preparation: Unlike adding sugar at the end, the Cubano method of whipping the first drops with sugar creates a specific taste profile due to hydrolysis of the sucrose.

Understanding the Traditional Cubano Recipe

A traditional Cubano, also known as cafecito, is not just espresso with sugar added at the end. Its signature characteristic comes from the espuma, a thick, creamy sugar foam created by whisking a small amount of the first, most concentrated drops of espresso with granulated sugar. The rest of the brewed coffee is then poured over this sweet paste, resulting in a rich, smooth, and notably sweet beverage. The key takeaway is that the sugar is an integral part of the brewing process, not an afterthought.

The amount of sugar used is often a matter of preference and tradition. A recipe for a 4- to 6-serving moka pot might call for ¼ cup of granulated sugar, or about 4 tablespoons, to achieve the desired sweetness. When this is divided among 4 to 6 small espresso-sized servings (tacitas), the sugar content per serving can still be quite high compared to an unsweetened espresso.

The Espuma: How the Sugar is Incorporated

The creation of the espuma is a technique that requires vigorous whisking and is the heart of an authentic cafecito. Here's a typical process:

Brew the Coffee: A moka pot is filled with water and finely-ground dark roast coffee. It is placed on the stove to brew.
Prepare the Sugar: Granulated sugar is placed in a small, heat-safe cup. Demerara or brown sugar can also be used.
Whip the Foam: As soon as the first few drops of dark, concentrated espresso begin to emerge, they are poured directly over the sugar. This mixture is then immediately and vigorously whisked with a spoon until it becomes a thick, pale, caramel-colored paste.
Combine and Serve: The remaining brewed coffee is then poured over the espuma and stirred gently to combine, allowing the foam to rise to the top of each serving.

Nutritional Variations by Serving Size

Because a Cubano is often brewed in a batch and divided, the sugar per serving can differ based on the portion size. This is a critical factor when considering the nutritional impact. For example, a single cup-sized portion from a large moka pot will have significantly more sugar than a small, traditional espresso shot-sized portion.

Nutritionix data illustrates this clearly. For a single shot of Cubano, the sugar content can be around 2.4 grams. However, a larger, 1-cup serving of Cubano can contain about 13 grams of sugar. This means that while a small taste is a modest amount of sugar, consuming a larger serving could contribute a significant amount of your daily sugar intake.

Comparison: Cubano vs. Other Coffee Drinks

To put the sweetness of a Cubano into perspective, it helps to compare it to other common coffee beverages. This comparison highlights why a Cubano is known for its sweetness and can help you make informed choices based on your sugar preferences.


Drink	Preparation	Typical Sugar Content	Notes
Café Cubano	Espresso with whipped sugar espuma	2.4g to 13g+	Highly sweet, with a distinct foamy top.
Unsweetened Espresso	Just espresso	0g	The base for many coffee drinks, contains no added sugar.
Latte	Espresso with steamed milk	Varies; typically low	Primarily milk sugar (lactose), but flavors can add sugar.
Americano	Espresso with hot water	0g	No added sugar, can be customized.
Flavored Latte (e.g., Caramel)	Espresso, steamed milk, flavored syrup	25g+	Heavily reliant on sugary syrups for flavor.

Modifying a Cubano's Sugar Content

For those who love the taste of Cuban coffee but want to reduce the sugar, several options are available. This allows for customization without completely losing the essence of the drink.

Adjust the Espuma: The most straightforward method is to reduce the amount of sugar used when whisking the espuma. Some recipes suggest as little as 1-2 teaspoons per serving, which still provides a nice balance of sweetness.
Mix in Afterwards: Instead of the traditional espuma method, you can add sugar directly to your cup after brewing, which gives you precise control over the amount. However, this will not create the signature foam.
Consider Sugar Substitutes: Experiment with natural or artificial sweeteners, though this will change the flavor profile and may not replicate the creamy texture of the traditional espuma. Be aware that some substitutes may not whip the same way as granulated sugar.
Make it a Cortadito: For a different experience, a cortadito is a Cubano with a small amount of steamed milk added. The milk's lactose offers a natural sweetness, potentially reducing the need for as much added sugar.

Conclusion

How much sugar is in a Cubano café is not a fixed number, but a dynamic quantity determined by preparation and serving size. While a small, traditional cafecito shot might contain a moderate amount, a larger cup can pack a significant sugar punch. The unique espuma technique is what defines the Cubano experience, tempering the strong, dark-roast coffee with a signature sweetness. By understanding the method, you can appreciate its cultural significance or, if you prefer, adapt it to create a less sugary version that still evokes the spirit of this beloved beverage. For more on the history and technique, explore sources like Barista Magazine Barista Magazine article on Café Cubano.

Frequently Asked Questions

Yes, a traditional Cubano is always sweet because sugar is an essential ingredient whipped into a foam called espuma at the start of the process.

To make the espuma, you vigorously whisk a small amount of the very first drops of concentrated espresso with granulated sugar until it forms a thick, pale, and creamy paste.

The main difference is the sugar content and preparation. A Cubano is made with a generous amount of sugar whipped into a foam, while a standard espresso is typically unsweetened.

Yes, while white granulated sugar is common, some methods use brown sugar or demerara sugar to create the espuma.

The health impact depends on consumption. While moderate intake of sweetened coffee may not pose a major risk for most healthy people, excessive sugar consumption can lead to health issues. A single shot has a modest amount, but larger servings have more.

You can reduce the amount of sugar you whip into the espuma, or you can add a smaller amount of sugar to the finished coffee, although this will change the texture.

No, while the cafecito (Cubano) is known for its espuma, variations like a cortadito (Cubano with milk) or café con leche may be prepared with different levels of sweetness and without the distinct foam.