Cuban Coffee Recipe: Cuban coffee isn’t just a drink—it’s a lifestyle, a tradition, and for many, a daily ritual that brings people together. Known for its bold flavor and sweet, creamy foam on top, Cuban coffee holds a special place in the hearts of coffee lovers across the globe. It’s strong, it’s sweet, and it packs a punch that wakes up your senses instantly.
Whether you’re sipping it from a tiny demitasse cup in Little Havana or making it at home with a moka pot, Cuban coffee delivers a unique experience. In this guide, you’ll learn everything from the ingredients you’ll need to step-by-step instructions on how to make it authentically at home. Let’s dive deep into this small but mighty cup of tradition.
What is Cuban Coffee?
Cuban coffee, also known as “Café Cubano,” is a type of espresso that’s sweetened with sugar during the brewing process—unlike most coffee which is sweetened after brewing. What makes it truly distinct is the “espuma” or sugar foam that forms on top, made by vigorously mixing the first few drops of espresso with sugar. The result is a rich, bold, slightly syrupy coffee with a sweet crema that sits beautifully on the surface.
It’s typically made using a stovetop espresso maker (moka pot), not a drip machine. The high pressure from the moka pot helps extract all the strong coffee flavor, which is then balanced with the espuma. This process gives Cuban coffee its signature taste—intense, slightly bitter, and deliciously sweet all at once.
Unlike a standard espresso shot, Cuban coffee is more than a caffeine fix—it’s an expression of culture and community. It’s served in tiny cups but shared in big ways.
A Brief History of Cuban Coffee
Coffee has deep roots in Cuban culture, dating back to the 18th century when it was introduced by French colonists. Over time, Cuba became a leading coffee producer, with its mountains offering the perfect conditions for cultivation. Although political and economic challenges have affected large-scale production, the ritual of drinking Cuban coffee remains deeply ingrained in daily life.
In Cuban homes, workplaces, and street corners, coffee is more than a morning routine—it’s a moment to connect. You’ll often find people sharing a “colada” (a large serving with small cups for sharing) with friends, coworkers, or even strangers.
This communal spirit is what gives Cuban coffee its soul. It’s not just about the brew—it’s about the bond it creates.
Why Cuban Coffee is So Popular
So why is Cuban coffee such a hit—not just in Cuba but worldwide?
- Flavor Explosion: The combination of dark espresso and whipped sugar creates a taste that’s bold yet smooth, with a velvety texture and sweet finish.
- Caffeine Kick: One tiny cup of Café Cubano packs more caffeine than a regular cup of coffee, giving you an instant jolt of energy.
- Cultural Charm: The ritual of making, serving, and sharing Cuban coffee adds a layer of cultural richness that makes the drink even more enjoyable.
- Versatility: Whether you like it straight up (cafecito) or with a splash of milk (cortadito or café con leche), there’s a version of Cuban coffee for everyone.
It’s not just a beverage—it’s an experience. Once you try it, you’ll understand why so many people are hooked.
Types of Cuban Coffee Drinks
Cuban coffee isn’t a one-size-fits-all experience. There are a few variations you’ll want to try:
- Cafecito: The classic—strong and sweet, served in small espresso-style cups.
- Colada: A large cafecito typically served in a styrofoam cup with smaller cups on the side for sharing.
- Cortadito: Half cafecito, half steamed milk. Still sweet, but smoother and less intense.
- Café con Leche: Similar to a latte—strong coffee with hot milk, often served at breakfast with buttered toast.
Each version offers a slightly different flavor and strength profile, so you can choose the one that suits your mood (or your guests) best.
Ingredients You’ll Need
You won’t need a long shopping list to make Cuban coffee. Just a few key ingredients—and quality matters here:
- Espresso-ground Cuban-style coffee (e.g., Café Bustelo, Pilon, La Llave)
- Granulated white sugar (essential for the espuma)
- Filtered water (better taste, better coffee)
- Optional: Whole milk (for cortadito or café con leche)
These ingredients come together to create something much bigger than the sum of their parts. Make sure to use fresh, finely ground espresso for the best result.
Tools and Equipment Required
If you’ve got the right tools, making Cuban coffee at home is easier than you think. Here’s what you need:
- Moka pot (stovetop espresso maker)
- Demitasse or espresso cups
- Small metal or glass mixing bowl (for whipping the sugar)
- Spoon or whisk
- Measuring spoon
You don’t need a fancy espresso machine—just a reliable moka pot and a little technique. These tools help capture the authentic taste that defines a true Café Cubano.
Choosing the Right Coffee for Cuban Coffee
The coffee you choose plays a major role in the final flavor of your Cuban coffee. You want a dark roast, finely ground, espresso-style coffee. Traditionally, Cuban households prefer brands like:
- Café Bustelo – Affordable, bold, and easily available
- Pilon – Strong and slightly smoother, with a loyal following
- La Llave – A little more bitter, excellent for that authentic bite
What’s key here is the espresso grind. You can’t use medium-grind drip coffee because it won’t extract the right way in your moka pot. Look for a fine grind that feels a little like powdered sugar but not quite as soft.
Also, freshness matters. If your coffee has been sitting open in the cabinet for months, it won’t give you the rich, aromatic flavor you’re aiming for. Store your grounds in an airtight container, and if possible, grind them fresh before brewing.
So, the next time you’re at the store, don’t just grab any bag of coffee. Think like a Cuban barista. Pick a bold, dark roast that can stand up to the sweetness of the sugar and deliver that punch Cuban coffee is known for.
Step-by-Step Guide to Making Authentic Cuban Coffee
Ready to make your own Café Cubano? Follow these simple steps and you’ll have a cup that tastes like it came straight from Havana.
Step 1: Fill the Moka Pot
Unscrew the moka pot and fill the bottom chamber with water up to the pressure valve. Use filtered water if you can—it really does make a difference.
Step 2: Add the Coffee Grounds
Fill the coffee basket with finely ground espresso. Do not press it down. Just level it off with your finger.
Step 3: Assemble the Moka Pot
Screw the top and bottom halves back together tightly, but don’t over-tighten. Place it on medium heat.
Step 4: Make the Espuma (Sugar Foam)
- While the coffee is brewing, put 2 to 3 tablespoons of sugar into a small mixing bowl.
- As soon as the first few drops of espresso come out, pour them into the sugar.
- Quickly whip the sugar and coffee together using a spoon until it turns into a light brown, creamy foam.
This step is critical! It creates the sweet crema that defines Cuban coffee.
Step 5: Mix and Serve
- Once the moka pot finishes brewing, pour the rest of the coffee into the bowl with your espuma.
- Stir it all together thoroughly, then pour it into small espresso cups or demitasse cups.
That’s it. You’ve just made authentic Cuban coffee!
How to Make Espuma (Sugar Whip) Perfectly
Espuma is the heart and soul of Cuban coffee. It’s what separates it from a regular espresso. The goal is to whip the sugar and first drops of coffee into a thick, caramel-colored foam that sits proudly on top of your coffee.
Here’s how to do it just right:
- Use white granulated sugar—no brown sugar, no raw sugar, no sweeteners.
- When you get those first drops of coffee from the moka pot, don’t wait. Pour them over the sugar immediately.
- Stir fast and hard. You’re not just mixing—you’re whipping air into the sugar. You should see the sugar lighten in color and thicken into a smooth, almost paste-like texture.
The espuma should float on top of the coffee when you pour it in, adding sweetness, aroma, and that signature silky texture Cuban coffee is famous for.
If your espuma is too thin, you probably didn’t whip it long enough. If it’s grainy, you may not have added enough hot espresso to dissolve the sugar. It takes a little practice, but once you get it down, you’ll wonder how you ever drank coffee without it.
Serving Cuban Coffee Like a Local
Cuban coffee isn’t just about brewing—it’s also about how you serve it. In Cuban culture, coffee is meant to be shared, savored, and celebrated.
Here’s how to do it right:
- Use small demitasse cups – Cuban coffee is strong, so the portions are tiny. These little cups (like espresso cups) hold just enough to give you that powerful jolt.
- Serve a colada to share – If you’re brewing for a group, serve the coffee in a large cup or styrofoam container with several tiny plastic cups on the side. This way, everyone gets a shot.
- Offer it any time of day – Morning, after lunch, or even in the evening, Cuban coffee is always appropriate.
- Pair it with a snack – Try a buttery Cuban toast, a sweet pastelito, or just a plain old saltine cracker. Simple and satisfying.
Sharing a colada with coworkers or neighbors is like extending a handshake. It’s how communities connect, stories are shared, and moments are remembered.
Tips for the Perfect Cup
Want to master the art of making Cuban coffee every time? Here are a few pro tips:
- Use filtered water – Tap water can leave a chlorine aftertaste that ruins the flavor.
- Don’t tamp the coffee – Pressing it down will cause over-extraction and bitterness.
- Watch the heat – Don’t use high heat or you’ll burn the coffee. Keep it medium and patient.
- Master the sugar-to-coffee ratio – Too much sugar and it’s syrupy; too little and it loses the espuma.
- Serve immediately – Cuban coffee doesn’t sit well. Drink it fresh and hot.
Nail these basics and your Cuban coffee will impress even a Cuban abuela.
Common Mistakes to Avoid
Even though Cuban coffee seems simple, it’s easy to make a few mistakes that can ruin the flavor or texture. Here are some common pitfalls and how to steer clear of them:
1. Using the Wrong Coffee Grind
Cuban coffee requires finely ground espresso coffee. If you use a coarser grind (like the one for drip machines), you’ll end up with weak, watery coffee instead of the rich, intense brew you’re aiming for.
2. Skipping the Espuma
One of the biggest mistakes people make is skipping the sugar foam (espuma). This step is non-negotiable. Without it, it’s just espresso with sugar stirred in. The whipped espuma gives Cuban coffee its signature texture and flavor.
3. Overheating the Coffee
Don’t crank up the stove to high heat. Coffee brewed too quickly will taste burnt and bitter. Keep the heat medium-low and allow the brewing process to happen gradually.
4. Using Old or Stale Coffee
Always use fresh grounds. Coffee loses flavor fast once exposed to air. If your coffee doesn’t smell rich and aromatic, it won’t taste that way either.
5. Getting the Water Level Wrong
Don’t fill water above the safety valve inside your moka pot. Doing so can affect the pressure and lead to under- or over-extraction.
6. Not Stirring After Brewing
Even if you made perfect espuma, you still need to stir the final brew before pouring it into cups. This blends the thick espresso with the foam for a uniform taste in every sip.
Avoid these missteps, and you’ll go from coffee amateur to Cuban coffee aficionado in no time.
Cuban Coffee vs. Other Coffee Styles
Let’s compare Café Cubano to other popular coffee styles, because once you taste it, you’ll realize—it’s in a league of its own.
| Feature | Cuban Coffee | Italian Espresso | American Coffee | Turkish Coffee |
|---|---|---|---|---|
| Roast Type | Dark | Medium to Dark | Medium | Medium to Dark |
| Sugar Added | During brewing (espuma) | Usually after brewing | Optional | Optional (often before) |
| Serving Size | 1–2 oz (very small) | 1 oz (shot) | 8–12 oz (large) | 2–3 oz |
| Brewing Method | Moka Pot | Espresso Machine | Drip or Pour Over | Cezve (stovetop pot) |
| Texture | Creamy, sweet foam | Crema on top | Light and smooth | Thick, sometimes gritty |
| Flavor | Bold and sweet | Intense and sharp | Mild and clean | Rich and earthy |
While Italian espresso may be the most similar, Cuban coffee stands out because of its signature espuma and extra sweetness. It’s not just strong—it’s energetic, both in taste and the culture around it.
Pairing Ideas: What to Eat with Cuban Coffee
A great cup of Cuban coffee is even better with the right food to go along with it. Since it’s strong and sweet, the best pairings are simple, slightly savory, or subtly sweet. Here are some classic ideas:
1. Cuban Toast (Tostada)
This is buttered Cuban bread, toasted until golden brown, then served with café con leche. It’s a breakfast staple in many Cuban households. Dip the toast right into your coffee—it’s heaven.
2. Pastelitos
These are flaky pastries filled with guava, cheese, or meat. The sweet ones, especially guava and cream cheese, pair beautifully with the rich sweetness of Cuban coffee.
3. Croquetas
While not traditionally a breakfast item, croquettes filled with ham or chicken can be a delicious salty contrast to your morning cafecito.
4. Empanadas
A warm empanada with beef or chicken offers a heartier snack with your afternoon colada.
5. Saltine Crackers
Yes, just plain old saltine crackers—they’re a common and nostalgic pairing in many Cuban homes, perfect for a quick bite between sips.
Cuban coffee is often more than just a drink—it’s the centerpiece of a social moment. So whatever you eat with it, make sure you enjoy it slowly, surrounded by good company.
Health Benefits and Considerations
Cuban coffee offers some health perks—along with a few things to watch out for.
Benefits:
- High in antioxidants: Like other coffee types, Cuban coffee is rich in antioxidants that help fight inflammation.
- Boosts energy and mental clarity: Thanks to its concentrated dose of caffeine, it provides a fast mental lift and better focus.
- Mood enhancer: Caffeine increases dopamine levels, which can improve mood and motivation.
Considerations:
- High in sugar: The espuma process involves a significant amount of sugar. If you’re watching your sugar intake, you might want to adjust how much you use.
- Caffeine sensitivity: This is a strong brew. If you’re sensitive to caffeine, even one small cup might be enough—or too much.
- Acidity: Dark roasted coffee can sometimes cause stomach irritation in people with acid reflux or ulcers.
Like anything delicious, moderation is key. A tiny cup of Café Cubano can go a long way.
Make It Your Own: Cuban Coffee Variations
Once you’ve mastered the traditional Cuban coffee, feel free to experiment and put your own twist on it. Here are a few fun variations:
1. Spiced Cuban Coffee
Add a pinch of cinnamon or nutmeg to your coffee grounds before brewing. It adds a warm, aromatic layer to your cafecito.
2. Iced Café Cubano
Brew it like normal, then let it cool and serve it over ice. Refreshing, especially in hot weather!
3. Vanilla Cortadito
Add a splash of vanilla extract to your steamed milk before combining with your cafecito. The result is creamy, sweet, and rich in flavor.
4. Boozy Version
Want a late-night treat? Add a splash of dark rum or coffee liqueur to your Cuban coffee for an after-dinner dessert drink.
5. Vegan Friendly
Substitute regular milk with almond milk, oat milk, or coconut milk when making a cortadito or café con leche.
Once you understand the core technique, Cuban coffee becomes a canvas for creativity.
FAQs about Cuban Coffee Recipe
1. What’s the best coffee brand for Cuban coffee?
Café Bustelo and Pilon are two of the most popular brands used to make authentic Cuban coffee. They’re both strong, finely ground, and full of flavor.
2. Can I make Cuban coffee without a moka pot?
Technically yes, you can use an espresso machine or AeroPress, but the moka pot delivers the most traditional flavor and experience.
3. Is Cuban coffee stronger than regular coffee?
Yes, Cuban coffee is more concentrated and has a higher caffeine content per ounce compared to regular drip coffee.
4. Can I make Cuban coffee without sugar?
You can, but it won’t be the same. The whipped sugar foam (espuma) is essential to the authentic flavor and texture of Café Cubano.
5. What’s the difference between a cortadito and café con leche?
A cortadito is half espresso, half steamed milk. Café con leche is mostly milk with a shot of espresso—similar to a latte.
Conclusion
Cuban coffee is so much more than a pick-me-up—it’s a symbol of hospitality, tradition, and shared moments. Whether you’re sipping it solo or passing around a colada with friends, each cup delivers bold flavor, a sweet finish, and a connection to one of the world’s most vibrant coffee cultures.
With just a few ingredients, a moka pot, and some love for the craft, you can bring this rich tradition into your own kitchen. Once you make your first batch—and taste that perfectly whipped espuma—you’ll understand why Café Cubano has such a loyal global following.
So grab your moka pot, fire up the stove, and bring a little slice of Cuba into your day.
