Cafe cubano is to the world of coffee. It is not sipped or savored… it is shot! Cafe cubano is at-least double the strength of American coffee. It is a daily morning ritual for Cubans and Cuban-Americans. Cuban coffee is served at the end of a meal in tacitas (tiny cups) that are smaller than demitasse cups. The old-fashioned way to make cafe cubano is in a pot on the stove, though the truth is that Cubans in this country often make their coffee in Italian espresso makers. The tutorial below will use a Stovetop Espresso pot. Café Cubano, a type of espresso originating in Cuba that has been sweetened with demerara sugar during brewing. It is typically made with darker coffee roasts, such as Spanish or Italian. This style of espresso is also popular in the Cuban-American areas of Florida, where it is a staple on menus and a common mid-afternoon drink. A cortadito (cortado) is Cuban coffee mixed with milk, and a colada, intended for a group, consists of several shots of Cuban espresso served in a single Styrofoam takeout cup, served with disposable demitasse cups.