|Coffee bar (far left) at Hotel Jagua in Cienfuegos, Cuba where blogger tasted his first Cubano doppio.|
Like most voyages by commercial airlines the hassles are front and backloaded. The in middle the 25-minute flight from Miami to Cienfuegos, Cuba was smooth and as good as April in the tropics can be. And, the bureaucratic two-step arriving was easier than expected, but by the time our tour pulled into the Hotel Jagua, I was in serious need of an espresso.
So much so, I headed for the hotel coffee bar before settling into our room.
I ordered a double/doppio.
I watched the barista place two teaspoons of sugar before pulling the espresso into my cup.
Welcome to Cuban espresso con sucre.
The barista pointed out the secret to making a delicious espresso Cubano was to put the sugar in first then have the espresso pour over.