Master the Art of Cuban Coffee with These Simple Steps

Also known as a café Cubano or cafecito, Cuban coffee is thicker than most other coffee varieties and is well-known for its strong, sweet flavor.

Cuban coffee is traditionally brewed using a moka pot and then mixed with an espumita, or creamy foam made of coffee and sugar. The result is a luxurious, richly flavored espresso-style drink that makes the perfect morning pick-me-up.

The Cuban coffee is then served in a small, thimble-sized cup that you can either sip slowly or down quickly like a shot.

Here’s the tutorial on how to make Cuban coffee at home:

Tools & Ingredients

To make a Cuban coffee, you’ll need to gather the following:

Moka pot or espresso machine — Opt for a small (4-cup) moka pot for best results.
Sugar — White or brown sugar is usually preferred, but cane sugar or simple syrup will also work.
Water — Opt for filtered soft water for best results.
Spoon — Any spoon will do; this is used to mix and whip the coffee and sugar.
Milk frother (optional) — This tool will make the whipping process significantly faster.
Finely ground dark roast coffee — Medium roast works, too, but the traditional recipe calls for dark.
Serving mug — This type of coffee is small, so opt for a small espresso mug.

Step-By-Step Instructions

Add water to the moka pot — Fill the bottom chamber of your moka pot with water.
Measure out the coffee grounds — Add finely ground dark-roast coffee to the filter and use your finger to level the grounds out gently. The amount of coffee you’ll need depends on the size of the moka pot.
Assemble the moka — Assemble the moka pot and place it on the stove on medium heat. Our brew guide for the moka pot gives you the details.
Start the espumita — For each serving of Cuban coffee, pour one tablespoon of sugar into each mug.
Let the water boil — Wait until the steam starts forcing the water through the grounds and into the top chamber. Remove from the heat and start the espumita.
Whip the espumita — Pour the first few drops of coffee onto the sugar and place the moka pot back on the stove at reduced heat. Using a spoon or handheld milk frother, vigorously whip the coffee and sugar mixture until it lightens in color and becomes foamy.
Wait for your coffee to brew — Wait for your coffee to finish brewing. You’ll know it’s done when the pot makes a gurgling or hissing noise. Immediately remove the pot from the heat and allow the coffee to finish flowing into the upper chamber.
Combine the coffee and espumita — Pour the finished coffee into the sugar paste and stir gently until the rest of the sugar is dissolved. When finished, a thick, foamy layer should be sitting on top.
Prepare your cups — Carefully spoon the espresso into small serving mugs, ensuring that each cup has plenty of foamy espumita. Then, simply serve and enjoy!

Expert Tips & Tricks: Cuban Coffee

A little know-how can go a long way.

Here are some tips to ensure you get the best Cuban coffee possible:

Less is more — When making espumita, adding too little coffee is better than adding too much. If your espumita turns into a liquid rather than a foam, pour it out and try again.
Try different types of sugar — Use brown sugar instead of white sugar for added flavor.
Get the grind right — Using too fine of a grind in a moka pot can cause the pressure to build to dangerous levels.
Keep an eye on your moka pot — this isn’t a brewing method you can leave alone.

Cuban Coffee Variations

Traditional Cuban coffee doesn’t include milk. However, there are two popular milk-infused variations of the drink.

There are two main types of Cuban coffee involving milk:

Cortadito — Combine your finished Cuban coffee with equal parts steamed milk in a 1:1 or 1:2 ratio and serve in a small espresso cup.
Cafe Con Leche — Mix 1 part Cuban coffee with three to four parts milk and serve in a large coffee mug.

How to Make Cuban Coffee Without a Moka Pot

While a moka pot is instrumental in creating authentic Cuban coffee, you can make a similar version using an espresso machine, French press, or a phin filter. Although the flavor and texture won’t be the same, these methods create a strong, aromatic brew that mirrors a classic Cubano.

If using an espresso or phin filter, the process is basically the same. These brewing methods produce a strong cup of coffee that creates a delicious Cuban coffee without much alteration.

If brewing with a French press, you’ll generally want to brew your coffee with about half as much water as you normally would.

Follow these steps for Cuban coffee made without the moka pot:

Grind your beans — To ensure a strong coffee, use a finely ground dark roast, like HaNoi, DaNang, or espresso blend.
Measure the coffee — Usually one tablespoon of coffee for every two ounces of water, and brew the coffee as usual.
Add your sugar — While you wait for the coffee to finish steeping, pour one to two tablespoons of sugar per serving into a mug.
Prepare your espumita — Pour a few drops of coffee onto the sugar and whip it with a spoon until it forms a thick frothy substance.
Recombine with the rest of your coffee — gently mix the remaining coffee into the foam until the sugar completely dissolves.
Serve and enjoy — Transfer the finished espresso into small serving cups, top with the remaining espumita, and enjoy while it’s still piping hot.

FAQs: Cubano Coffee

We've covered a lot of information, but you might still have questions about Cuban coffee. Below, we'll address some of the most common.

1. What size cup for Cuban coffee?

Traditionally, Cuban coffees are served in small ceramic cups called tacitas or demitasses. These cups are 1.5 ounces or smaller and are closer in size to a shot glass than a regular coffee mug. If you don’t have a demitass handy, use a traditional 3-ounce espresso cup instead.

2. Why is Cuban coffee served in small cups?

The practice of serving Cuban coffee in small, thimble-sized cups stems from widespread coffee shortages in the 1960s. The small cups helped the coffee stretch further and prolonged the drinking experience.

Since then, the tradition has continued as the small serving size helps balance out the bold, intensely sweet coffee. It also slows down cooling, ensuring your drink remains hot from the first sip until the last.

3. Can you make Cuban coffee without sugar?

The thick, sugary foam is a defining characteristic of Cuban coffee, so you can't make authentic Cuban coffee without it. The sugar helps counteract the drink's bitterness and balances the strong flavors. But if you’re trying to reduce sugar consumption, use a sugar alternative instead.

Some of the best substitutions include:

Coconut sugar
Splenda
Monkfruit
Stevia

4. Is Cuban coffee stronger than regular espresso?

The amount of caffeine in your Cuban coffee will vary, depending on the roast level, type of bean used, and brewing method. However, most contain roughly the same caffeine content as a regular espresso.

5. Is Cuban coffee stronger than regular coffee?

At 40 to 50 mg of caffeine per serving, Cuban coffee is about twice as strong as a cup of regular coffee. In addition to having a higher caffeine content, Cuban coffee is much thicker and richer than regular coffee.

6. Can you use pre-ground coffee beans for a Cubano?

While freshly ground whole beans will give the best results, you can also use pre-ground coffee to make a Cubano. For the best results, use one tablespoon of finely ground dark roast coffee or espresso blend for every two ounces of water. The finer the grind, the more rich, robust flavors your brewing method will extract.

7. What kind of coffee is best for Cuban coffee?

Cuban coffee requires a strong, rich brew, and robusta beans are perfect for the job. However, they can be a little too strong for some. A blend of robusta and arabica beans, like DaNang, is a great compromise as you still get a dark coffee but with lighter, fruitier notes from the arabica.

Related: Robusta vs. Arabica Coffee.