How to Make Cuban Coffee (Recipe and Different Variations)

Cuban coffee, also known as cafecito or cafe cubano, is a rich, bold espresso that’s both strong and sweet. It’s typically brewed using a moka pot (stovetop espresso maker) that uses steam pressure to extract flavor from finely ground dark roast coffee. What really makes Cuban coffee special is how the sugar is added. Before the full brew is done, the first few drops of the espresso are mixed with sugar to create a thick, creamy foam called espumita or espuma.

If you’ve strolled through Little Havana in Miami or hung out in Latin countries, you’ve probably caught a whiff of something sweet, strong, and totally irresistible – the Cuban coffee.

I’ll show you how to create this delicious cafecito at home, plus some popular variations that have evolved over time. Let’s bring a taste of Cuban coffee culture right to your kitchen!

How to Make Cuban Coffee

To make Cuban coffee at home, you don’t need fancy barista tools, but you do need the right ingredients and a little bit of technique. Below, I’ll walk you through exactly how to do it step-by-step.

What do you need?

• Dark roasted Cuban coffee (like Café Bustelo, Pilon, or La Llave)
• Moka pot or Espresso machine
• Sugar (traditionally white granulated)
• Small espresso cups
• Spoon

Step by Step Instructions:

1- Prepare Your Moka Pot: Fill the bottom chamber of your moka pot with fresh, cold water up to the valve line. Don’t overfill, as this could dilute your coffee. Insert the filter basket into the bottom chamber, making sure it sits properly.

2- Add the Coffee Grounds: Spoon the finely ground Cuban coffee into the filter basket of the Moka pot. Level it off gently with the back of a spoon. You want a flat, even surface so the water flows through evenly.

3- Assemble the Moka Pot and start Brewing: Assemble the Moka pot and place it on the stove over medium heat. Leave the lid open so you can see when the first drops of coffee start to come out. This part is important as you’re going to use those first few drops to make the sugar foam.

4- Prepare the Sugar Mix: While the coffee is heating, add 1/4 cup of sugar to a heatproof cup or bowl. As soon as you see the first few drops of brewed coffee (about 1 to 2 teaspoons), pour it into the sugar and return the pot to the heat to continue brewing the rest of the coffee. Whisk the sugar and coffee extract mixture vigorously for about 1-2 minutes until it becomes a thick, pale brown paste with a creamy consistency. This is the famous “espuma”—the sweet foam that makes Cuban coffee so special.

5- Complete the Brewing: While you’re whipping the sugar, the rest of the coffee will continue to brew. The coffee will stop flowing into the upper chamber and you might hear a gurgling sound. Remove the pot from the heat immediately to prevent a burnt taste.

6- Combine Coffee and Espuma: Pour the brewed coffee slowly into your sugar paste. The hot coffee will fully dissolve the sugar and create a beautiful layer of sweet foam on top. The dark coffee blends with the light brown sugar, creating the signature two-tone look of authentic cafecito.

7- Serve in small cups and enjoy: Cuban coffee is strong, so it’s typically served in small 3-4 ounce cups. The proper serving should have a layer of sweet foam floating on top of the dark coffee.

What are the types and the variations of Cuban coffee?

Here are the four most famous types you’ll discover in Cuban homes and cafes:

1. Colada

A colada is a larger serving of Cuban coffee meant for sharing. It is brewed like cafecito, but in a larger quantity, enough to fill 4 to 6 demitasse cups. When you order a colada at a Cuban coffee window, they’ll give you one large styrofoam cup with several tiny cups on the side. People usually pour little shots and pass them around at work, family gatherings, or social spots.

2. Cafecito

The cafecito is your standard single shot of Cuban coffee, served with espuma on top. This is what most Cubans start their day with or sip after meals. It is a Cuban version of a straight espresso, but a sweeter one.

3. Cortadito

A cortadito is a cafecito “cut” with a little steamed milk—usually about a 1:1 ratio. You can think of it as a Cuban version of a Macchiato or Cortado. The milk softens the strong coffee flavor while maintaining the sweet, rich character of the drink. Some people prefer evaporated milk for an extra-rich and creamy flavor.

4. Café con Leche

Café con Leche is Cuban coffee with a generous amount of hot milk, similar to a latte but with a distinctive Cuban coffee flavor. Many Cubans start their day with this milky beverage, often dipping toast or Cuban bread into it for breakfast.

What are the Best Beans for Cuban Coffee?

Dark roasts are absolutely the best choice for authentic Cuban coffee. The deep flavor profile and lower acidity of dark roasts stand up perfectly to the sweetness of the sugar foam. A blend of Arabica and Robusta beans works wonderfully if you’re after that stronger, more intense Cuban coffee experience. If you prefer a slightly smoother taste with less bitterness, 100% Arabica beans can certainly work for Cuban coffee.

1. Café Bustelo

It is the most recognized Cuban-style coffee in America, distinguished by its bright yellow packaging and rich, powerful flavor. Their pre-ground coffee comes in the perfect fine grind for moka pots, and their distinctive chocolatey undertones pair beautifully with the sweet espuma.

2. Gaviña

Gaviña’s espresso blend is smooth and aromatic, with just the right amount of strength. The company has Cuban roots, so their roasts are made with this style of coffee in mind.

Read about exciting coffee drinks from other countries

• Spanish Latte
• Mexican Coffee
• Vietnamese Coffee
• Turkish Coffee
• Irish Coffee
• Greek Coffee

Print Recipe

Cuban Coffee Recipe

To make Cuban coffee at home, you don’t need fancy barista tools, but you do need the right ingredients and a little bit of technique. 

Author: Johny Morrisson

Equipment

• Moka pot
• Spoon
• Small Cups

Ingredients

• 1-2 tsp White Sugar
• 2-3 tbsp Ground Coffee

Instructions

• Fill the Moka pot with water up to the valve and insert the filter basket.
• Add finely ground Cuban coffee to the basket and level it off.
• Assemble the pot and heat it on medium with the lid open.
• Add 1-2 teaspoons sugar to a bowl; when the first drops of coffee appear, pour them into the sugar.
• Whisk the mix until it turns into thick, creamy espuma.
• Let the rest of the coffee brew and remove the pot when it gurgles.
• Pour brewed coffee into the espuma and mix gently.
• Serve in small cups with foam on top and enjoy!

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