Cuban coffee vs chain coffee
People often ask how what we pour differs from a morning cup at one of the big coffee chains. The honest answer is that it is a different tradition rather than a competition. Cuban espresso came up in Havana kitchens and Tampa cigar factories, and it is built around small, strong, sugar whipped shots meant to be drunk fast and often shared.
Pulled to order, every cup
Our espresso is ground and pulled when you order it, then whipped with sugar into espumita the Cuban way. It is a different drink from batch brewed drip coffee, not a better or worse version of it.
Drinks the chains do not make
Cafecito, colada, cortadito, and café con leche are Cuban espresso traditions. A colada is meant to be shared, poured into little thimble cups for the whole crew. You will not find that on a national drive through menu.
Sweetened in the cup, not from a pump
The sweetness in a cafecito comes from sugar whipped into the first drops of espresso, not from a flavored syrup. Nothing against syrups, it is just a different tradition.
Pressed, not warmed
Breakfast sandwiches go on the press when you order. They come out hot with the bread crackling, rather than out of a warming case.
One family, one shop
Big coffee companies do a lot of good, and they got most of America drinking espresso in the first place. We are simply the small, local, family run option here on US 41 in Ruskin.
Room to sit a while
A shaded pet friendly patio, free parking, and a walk up window. Mornings here run at a slower pace on purpose.
Where to try one
We are at 408 N US Hwy 41 in Ruskin, a short drive from Apollo Beach, Sun City Center, and Wimauma. Open Tuesday through Saturday, 7:00 AM to 1:00 PM. If it is your first Cuban coffee, start with a café con leche and work your way down to a straight cafecito.