The hardships, crises, and economic struggles Cubans have faced shaped the way they drink coffee. Cuban coffee is a strong, bold brew with an intense caffeine hit.
Although “Cuban coffee” isn't a single brew, four types of strong espresso-like coffees make up the Cuban coffee culture.
Join us on a journey through time to explore the history of coffee in Cuba, the different types of Cuban coffee, and how to make these bold brews at home…
What is Cuban Coffee?
Cuban coffee isn't one strict type of coffee. It's made from a blend of arabica and robusta beans and is typically prepared in a moka pot. The moka pot is a small brewing device that makes a concentrated shot of espresso-like coffee.
The moka pot has a water chamber, a coffee filter basket, and a collection chamber at the top — all of which are pressurized. As the moka pot is heated on a gas stove, the water boils and the pressure forces the water through the finely ground coffee, leaving a concentrated brew in the collection chamber.
Cuban coffee is typically served in small cups called tacitas. It's often topped with espuma — a sweet foam. Espuma is made by whipping ground sugar with a small amount of coffee until it forms a sticky foam that floats on top of the coffee.
Cuban coffee is strong, rich, and dark. Although there isn't one strict way to make Cuban coffee, most Cubans enjoy concentrated brews made from blends with a high percentage of robusta. This coffee type is dark, bitter, and contains a lot more caffeine than arabica — this is why Cuban coffee often feels stronger than regular Americano and espresso.
There are 4 main types of Cuban coffee. They're all relatively similar but differ slightly in preparation and ingredients:
- Cafecito
- Colada
- Cortadito
- Café con leche
We’ll learn more about the different types of Cuban coffee later…
What’s Inside a Cup of Cuban Coffee?
Most types of Cuban coffee contain strong coffee — brewed with a moka pot or espresso machine.
Cubans also love to add sugar to their coffee — refined white cane sugar or occasionally demerara.
Cuban coffee is often served alongside ice-cold water. The belief is that the cold water “dilutes” the coffee in the stomach — this is an old wives tale but an interesting concept.
Most Cuban coffee is served black with sugar. However, some types are served with steamed milk.
The History of Cuban Coffee
The history of Cuban coffee is rich and intriguing. It's deeply entwined with the country's cultural and economic development and its people's hardships.
Coffee reached Cuba in the mid-18th century but the “Cuban coffee” we know today was birthed during the Cuban Revolution — 1953 to 1959.
Here's the story of coffee in Cuba:
1. The Origins of Coffee in Cuba
Coffee arrived in Cuba when José Antonio Gelabert brought Coffea arabica (arabica coffee) plants over from the Dominican Republic in 1748. The Cuban coffee industry expanded slowly, starting with small-scale production for local consumption.
It wasn't until 1791 that coffee production took off in Cuba. During the Haitian Revolution, thousands of enslaved citizens rose up and forced the French out of Haiti — most of which were plantation owners. In a single night dubbed “the night of fire,” the French coffee plantations were burned to ashes, leaving nothing but devastation for the owners.
Many of the French coffee producers fled to Cuba. They brought advanced coffee cultivation techniques with them and established large plantations across Southeastern Cuba. Most of the early plantations were established in the Sierra Maestra mountains, which provided ideal conditions for arabica production.
By the end of the 19th century, Cuba became one of the world’s largest coffee producers.
2. The Peak and Decline of an Industry
The “Golden Era” of coffee in Cuba fell between 1820 and 1840. These two decades marked the peak of Cuban coffee production. The country was one of the largest coffee exporters in the world, sending coffee across Europe and the United States.
Coffee became the one of biggest economic drivers for Cuba — second to cane sugar.
The Golden Era of coffee didn't last long. By the mid-19th century, coffee production in the country had plummeted. This is due to competition from Brazil and the abolition of slavery in 1886, which previously provided cheap labor for the coffee plantations.
By the end of the 19th century, coffee production was at its lowest since the plant was introduced. Cuba focused more on sugar production, and its coffee industry went on the back burner.
3. The Impact of the Cuban Revolution
Things didn't get any better for Cuba in the 20th century. However, the coffee industry slowly began to grow.
After the Cuban Revolution in 1959, the new government nationalized the coffee industry. The government redistributed land and attempted to revive its coffee sector. However, Cuba faced challenges with production due to poor environmental conditions for Coffea arabica and lack of investment from overseas.
One of the answers to Cuba's struggling coffee industry was Coffea robusta (Robusta coffee). Unlike arabica coffee, robusta plants are hardy and grow at a range of elevations. They're easier to grow and could be cultivated in a more diverse range of environments in the country.
The introduction of robusta helped boost coffee production and export.
4. Coffee Rationing and the Birth of the Cafecito and Colada
The Cuban Revolution didn't just shape the country's coffee production; it also shaped the way Cubans drink coffee.
After the revolution, food was scarce in Cuba, and its citizens faced rations. Coffee became less abundant in the country and the new government implemented a rationing system that only allowed each Cuban access to four ounces of coffee per month.
This limited supply forced people to stretch the coffee as much as possible.
To make their monthly supply last, people began brewing their coffee extra strong. By using less water during the brewing process a concentrated coffee high in caffeine could be made. This would then be served in tiny cups, maximizing the number of servings from the rations.
This method birthed the "cafecito” (Cuban espresso) and gave way to the tradition of “colada” — where a small pot of coffee is brewed and served in six small thimble-sized shots.
The hardships Cubans faced after the revolution formed the coffee-drinking traditions that we associate with the country today. The strong, dark, bold brew that we dub “Cuban coffee” stemmed from the resource scarcity of the new Cuba.
5. Cuban Coffee Today
Today, Cuban coffee is renowned for its strong, bold flavors and is epitomized by the small servings of coffee that make up the “great four” brews of Cuban coffee culture.
While the coffee production levels have never reached the same highs as the 19th-century golden era, Cuban coffee remains an important symbol of the island's cultural identity.
As of 2024, Cuba is the 36th largest coffee producer in the world, producing around 100,000 bags per year — 6,000 metric tons.
Four Different Types of Cuban Coffee: Cafecito, Colada, and More
“Cuban coffee” isn't one specific drink. There are four main types of Cuban coffee, each with distinct characteristics. All of these types are made using strong coffee brewed in a moka pot or espresso machine. The differences come in the way they're served — some in small shots, some in larger cups, and some with milk.
Here are the four types of Cuban coffee and what makes them unique:
1. Cafecito
A cafecito — often called a “Cuban espresso” — is the simplest and most traditional form of Cuban coffee. It’s a small, strong shot of espresso-like coffee that’s made from finely ground Cuban arabica or a blend of robusta and arabica.
Cafecito is traditionally brewed using a moka pot, but in more modern times, it’s also brewed using an espresso machine. What makes the cafecito unique is the addition of a sweet, frothy espuma (foam) that’s made by whipping sugar with the first few drops of coffee.
The cafecito is served in a small espresso-sized coffee cup, topped with the espuma. It’s a rich, sweet brew with a strong, dark coffee kick.
2. Colada
The colada is essentially a larger version of the cafecito that’s served in a styrofoam cup. It comes with six thimble-sized demitasse cups and is meant to be shared among friends.
Sharing a colada is a common practice in Cuba and among Cuban communities in the United States and Europe. It’s a common social ritual, often enjoyed during work breaks or after meals.
3. Cortadito
The cortadito is prepared in the same way as a cafecito but it’s served with the addition of steamed milk. It’s served in a small coffee cup in a ratio of 1:1 milk and coffee.
This Cuban coffee balances the strong dark flavor of a cafecito with the creaminess of milk and the sweetness of an espuma.
This coffee is often consumed after an evening meal. It’s the perfect choice for those who want the hit and strong flavors of a cafecito with a smoother, less intense finish.
4. Café con leche
Café con leche is similar to a latte. Like most Cuban coffees, it starts with a strong cafecito. Like the cortadito, this coffee contains steamed milk. However, it’s typically served in a ratio of one part coffee and two parts milk.
The brew is usually served in two mugs — one containing the coffee and the other with the milk. This allows the drinker to mix the two according to taste.
Café con leche is often enjoyed in the morning with breakfast. It’s traditionally served with a slice or two of toasted Cuban bread with butter.
What Do You Need to Make Cuban Coffee?
The base of any Cuban coffee is the cafecito. If you know how to make this type of Cuban coffee, you’ll be able to craft other types
Here’s what you’ll need to make it:
Ingredients
- Cuban coffee (Café Bustelo or a similar dark roast)
- Sugar (white granulated)
- Water
Equipment
- Coffee grinder (if using whole beans)
- Moka pot
- Stovetop (gas is better)
- Small mixing bowl
- Spoon
- Espresso cup
How to Make Cuban Coffee: Step-By-Step
Making Cuban coffee is simple, but the ingredients you use are paramount. Ideally, you’ll use a Cuban coffee blend but arabica and robusta blends such as Cafely DaNang work well, too.
Here’s how to make a cafecito — the basis of all Cuban coffee:
1. Grind Your Coffee
If you’re using whole beans, grind the coffee finely. You should aim for the texture of table salt. You’ll need enough to fill the filter basket of your moka pot.
2. Fill the Moka Pot with Water
Pour filtered water into the bottom chamber of the moka pot. Fill it to the bottom of the safety release valve.
3. Add the Coffee
Place the finely ground Cuban coffee into the filter basket. Level the grounds off but do not tamp it down.
4. Assemble the Moka Pot
Screw on the top of the moka pot and place it on a stovetop over medium heat.
5. Prepare the Sugar
To a small mixing bowl, add one to two tablespoons of refined white sugar while you wait for the coffee to start brewing.
6. Make the Espuma
When you hear the first few drops of coffee rise into the collection chamber of the moka pot, gently open the lid and collect a teaspoon of the fresh coffee. Pour this into the mixing bowl with the sugar.
Quickly whip the sugar with the spoon until it forms a light, sticky foam.
7. Combine and Serve the Coffee
Once the moka pot finishes brewing, pour the coffee into an espresso cup. Scoop the espuma from the mixing bowl and gently place it on top. Serve and enjoy while hot.
FAQs: What is Cuban Coffee?
Want to learn more about Cuban coffee and other caffeinated beverages?
Read through the frequently asked questions below…
1. How Much Caffeine Is in Cuban Coffee?
The exact amount of caffeine in a cup of Cuban coffee can vary depending on the bean used and the roast type. However, a single serving of Cuban coffee typically contains 80 to 150 milligrams.
2. What Is the Best Sugar to Use for Cuban Coffee?
The best sugar to use for Cuban coffee is refined cane sugar. The sugar should be added during brewing or used to make an espuma (a whipped sugar foam). Sugar adds a clean sweetness to the dark, strong coffee without overpowering its subtle notes.
3. What Is the Best Time to Drink Cuban Coffee?
The “best time” to drink Cuban coffee depends on your personal preference. This is a strong espresso-like brew that provides a well-needed hit of caffeine in the morning. However, it can be drunk at any time of the day — it's best to avoid drinking it in the evening so as not to disrupt sleep.
4. Can You Make Cuban Coffee Without Sugar?
Yes. You can make Cuban coffee without sugar. However, without the sweetness of sugar, the brew may be slightly bitter.
5. How Strong Is Cuban Coffee Compared to Other Coffees?
Cuban coffee contains a similar caffeine content to regular espresso coffee. A single shot of Cuban coffee contains 80 to 150 mg of caffeine — the same as an Italian espresso. It's about twice as strong as a similar-sized cup of Americano coffee.
6. What Is the Difference Between Cuban Coffee and Espresso?
Cuban coffee and espresso are similar. They are both concentrated coffee shots that are made from dark roast arabica beans (occasionally a blend of robusta and arabica). The main difference between the two is the addition of sugar that's used to make an espuma to sweeten Cuban coffee.
7. Can You Make Cuban Coffee at Home?
Yes. It's easy to make Cuban coffee at home if you know how. Learn how to make dark, rich Cuban coffee in our brew guide above.
8. What Are the Main Ingredients in Cuban Coffee?
The main ingredients in Cuban coffee are dark roasted coffee beans, cane sugar, water, and steamed milk.
