If you’ve never tried Cuban coffee, you’re missing out on one of the richest and most flavorful brews the coffee world has to offer. Known for its intense flavor, sweet finish, and unique brewing method, Cuban coffee (or cafecito) is more than just a drink, it’s a cultural ritual.
Curious how it compares to other bold brews? You might also enjoy learning how to make Turkish coffee.
Cuban espresso has become a symbol of tradition and togetherness, especially in communities like South Florida. Learn more about its cultural roots and preparation techniques in this detailed Wikipedia article.
What Is Cuban Coffee?
Cuban coffee is a strong, sweet espresso drink made using finely ground dark-roast beans. Its defining feature is the espuma, a thick, creamy foam created by whipping the first drops of espresso with sugar. It’s not just about caffeine, it’s a shared tradition in homes, workplaces, and street corners across Cuba and the Cuban-American community.
Quick Facts
- Origin: Cuba
- Roast level: Dark
- Brew method: Moka pot or espresso machine
- Sugar: Mixed into the first espresso drops (creates espuma)
- Serving size: 1–2 oz shots
Popular Types of Cuban Coffee
| Type | Description | Serving Size | Sweetened? |
|---|---|---|---|
| Cafecito | Classic Cuban sweet espresso | 1–2 oz | Yes |
| Colada | Shared serving of multiple cafecito shots | 4–6 oz | Yes |
| Cortadito | Cafecito with a splash of steamed milk | 2–3 oz | Yes |
| Café con Leche | Larger drink with hot milk (like a latte, no foam) | 6–8 oz | Optional |
| Leche y Leche | Cortadito sweetened with condensed milk | 2–3 oz | Yes |
Ingredients
This recipe yields 6 demitasse (2 oz) servings using a stovetop Moka pot. Adjust sugar for your desired sweetness and serving size.
- Water (enough to fill Moka pot base to safety valve)
- Cuban coffee (or finely ground dark roast espresso)
- 3 to 6 tablespoons granulated sugar (½–1 tablespoon per 2 oz shot)
Tip: Light brown sugar can also be used for a deeper flavor.
Instructions
- Fill the lower chamber of your Moka pot with water (just below the safety valve).
- Add coffee to the filter basket. Press it gently but do not tamp. Attach the upper chamber securely.
- Place the Moka pot over medium heat. Keep the lid open to monitor.
- Add sugar to a glass measuring cup or mixing bowl (use ½–1 tbsp per serving).
- As soon as the first drops of espresso appear, pour 1 tbsp of it into the sugar. Quickly return the pot to the stove.
- Vigorously mix the sugar and coffee until a thick, light brown paste forms (espuma).
- Once brewing is complete, pour the rest of the espresso into the sugar paste and stir gently.
- Serve into demitasse cups, ensuring each one gets some of the sweet, foamy top.
How Strong Is Cuban Coffee?
Cuban coffee is one of the most concentrated caffeine drinks. Check out the comparison below:
| Coffee Type | Caffeine (mg/2 oz) |
|---|---|
| Cuban Coffee | 90 |
| Espresso | 64 |
| Drip Coffee | 95 (per 8 oz) |
| Instant Coffee | 63 |
Best Cuban Coffee Brands
For an authentic flavor, try these:
- Café Bustelo
- Pilon
- La Llave
- Versailles
- Navarro
Where to Find the Best Cuban Coffee
Top U.S. Spots:
- Miami: Versailles, Enriqueta’s, La Carreta
- Key West: Cuban Coffee Queen
- Los Angeles: Café Tropical
- Online: Amazon, Walmart, Latin grocery stores
FAQs
The espuma, created by whipping the first drops of espresso with sugar.
About 90 mg per 2 oz—stronger than typical espresso.
No—cortadito is a shot of sweetened espresso “cut” with milk; café con leche has more milk and is served in a larger cup.
Yes! Just brew your espresso and follow the same sugar paste method.
Final Sip
Cuban coffee is bold, sweet, and social by nature. Whether you need a jolt of energy or a moment of comfort, cafecito delivers it all in just a couple ounces. Now that you know how to make it the authentic way, go ahead, brew, whip, and sip your way to a Cuban-style pick-me-up.
PrintHow to Make Cuban Coffee (Cafecito)
If you’ve never tried Cuban coffee, you’re missing out on one of the richest and most flavorful brews the coffee world has to offer. Known for its intense flavor, sweet finish, and unique brewing method, Cuban coffee (or cafecito) is more than just a drink, it’s a cultural ritual.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 demitasse servings 1x
- Category: Beverages
- Method: Stovetop
- Cuisine: Cuban
Ingredients
- Water (enough to fill Moka pot base to safety valve)
- Cuban coffee (or finely ground dark roast espresso)
- 3 to 6 tablespoons granulated sugar (½–1 tablespoon per 2 oz shot)
Instructions
- Fill the lower chamber of your Moka pot with water (just below the safety valve).
- Add coffee to the filter basket. Press it gently but do not tamp. Attach the upper chamber securely.
- Place the Moka pot over medium heat. Keep the lid open to monitor.
- Add sugar to a glass measuring cup or mixing bowl (use ½–1 tbsp per serving).
- As soon as the first drops of espresso appear, pour 1 tbsp of it into the sugar. Quickly return the pot to the stove.
- Vigorously mix the sugar and coffee until a thick, light brown paste forms (espuma).
- Once brewing is complete, pour the rest of the espresso into the sugar paste and stir gently.
- Serve into demitasse cups, ensuring each one gets some of the sweet, foamy top.
Notes
Light brown sugar can also be used for a deeper flavor. The espuma (foam) is created by whipping the first drops of espresso with sugar—this is what makes Cuban coffee unique.
Nutrition
- Serving Size: 1 demitasse cup (2 oz)
- Calories: 25
- Sugar: 4g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
