Is a type of espresso which originated in Cuba after espresso machines were first imported there from Italy.
A method commonly used to prepare a café cubano is to initially add only the first few drops of espresso to the sugar and mix vigorously. This results in a creamy, light brown paste. The remaining espresso is then added to this paste and mixed, creating a light brown foam layer, atop the coffee.
A proper cafecito can be made using either an espresso machine or an Italian moka pot, macchinetta. The heat from the coffee-making process will hydrolyze some of the sucrose, thereby creating a sweeter and different tasting result than adding sugar at the end.