The Spanish word cafecito translates to “little coffee.”

The Cuban cafecito is, in fact, small in stature — two ounces of espresso brewed with whipped sugar.

Kathy and Lane Atkins found they missed the drink after moving to Charleston from Miami in 2018. They thought a place specializing in the traditional cafecito and other Cuban coffee drinks — alongside a simple food menu headlined by pressed sandwiches served on Cuban bread — could work in the Holy City.

So far, so good. Cafecito opened Sept. 7 at 471 King St., downtown.

The couple expected the location to lead College of Charleston students and tourists to the cafe's 20 seats. And those types of people have stopped by, but the majority of returning customers have been members of Charleston’s Hispanic community and transplant Floridians who are familiar with Cuban cuisine, Kathy Atkins said.

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Espresso is brewed with whipped sugar to make the Cuban cafecito. Cafecito/Provided 

“That was kind of surprising and a lot of fun as well,” she said. “That was initially a little nerve-wracking, but we were pretty confident.”

Kathy was perhaps so upbeat about their concept given her Cuban heritage and experience frequenting Cuban cafés in Miami.

Her grandparents were part of a large Cuban community in Key West, Fla., located just 90 miles from Cuba. During annual trips to the Keys, Kathy learned how to make the Cuban coffee drinks, sandwiches and pastries that are now served at Cafecito.

“That was very important to us when we were opening this, to make sure we could get things that were authentic,” Kathy said. “The coffee culture and the Cuban culture is just so social.”

The morning menu features a guava tostada; scrambled egg and Swiss cheese sandwiches with ham, bacon or avocado; and three types of Cuban pastries sourced from Florida — eventually, Kathy plans to make these herself. Her house-made touch is currently showing up in the chocolate-dipped key lime pie on a stick, an ode to a dessert served on the Keys.

At lunch, patrons can choose one of five different Cuban sandwiches, including the classic Cubano featuring mojo pork, bolo ham, Swiss cheese, pickles and mustard on pressed Cuban bread. Two sandwiches — including the turkey, bacon, cream cheese and guava preserves Elena Ruz — are served on a Cuban sweet roll known as medianoche, Spanish for "midnight."

The classic Cuban bread, shipped to Charleston weekly from Miami, has a crumbly crust reminiscent of a French baguette, though with a softer center. The doughy bread lends itself to the heat of Cafecito’s panini presses, visible from the entrance of the café and a small bar with seating that lines the open prep area.

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Cafecito’s Cubano, served on Cuban bread imported from Miami. Cafecito/Provided 

The Cubano is a delightful lunch, whether dining in or to go. The lean pork is flavorful but void of excess grease, meaning the sandwich stays contained within the two pieces of flattened Cuban bread.

Small details like this appear to be prioritized at Cafecito, especially when it comes to its namesake drink. Tu Café Gourmet Espresso is used to make the cafecito, cortadito (cafecito with a splash of steamed milk) and café con leche, similar to a latte.

Fans of strong coffee will gravitate toward these drinks, which are balanced by the pure cane sugar used to make the cafecito.

“It’s made with the sugar as opposed to adding it later,” Kathy said. “Cuban coffee is very strong, but it’s smooth.”

Second State Coffee is available for those who are not yet ready to sample Cuban coffee. Beer and wine also is available.

Cafecito is open from 8 a.m.-3 p.m. Wednesday through Monday (closed Tuesday). The business also will be open on Fridays and Saturdays from 6-10 p.m.

For more information, visit cafecitoking.com.

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Reach Parker Milner at 843-830-3911. Follow him on Twitter @parkermilner_. Subscribe to CHS Menu newsletter

Food & Dining Editor

Parker Milner is the Food Editor of The Post and Courier. He is a Boston College graduate and former professional hockey player who joined The Post and Courier after leading the Charleston City Paper's food section.

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