Share Post:
Cuban coffee does not follow trends. It creates them. No other coffee hits with that same strength, sweetness, and spirit. Served in tiny cups but packed with bold intensity, it plays a powerful role in Cuban culture. Every shot sparks connection, energy, and rhythm—shared between friends, family, and strangers alike.
The brewing process carries more than flavor. It reflects precision, passion, and tradition. It demands the right tools. It relies on the right touch. And it unfolds through timing that leaves no room for error.
To unlock that perfect cafecito, you need more than just coffee and sugar. You need the right setup, the right method, and a clear sense of timing.
The recipe, tools, and exact process behind authentic Cuban coffee will all be laid out in the following article.
Authentic Cuban Coffee - Cafecito Cubano
Equipment
- Stovetop Espresso Maker (Moka Pot) Essential for brewing rich, espresso-style coffee
- Metal or Glass Mixing Bowl To whip up the sugar foam (espuma)
- Spoon or Small Whisk For beating the sugar with the first coffee drops
- Demitasse Cups Traditional serving cups for Cuban coffee
- Electric Espresso Maker A modern substitute for the Moka pot (optional)
Ingredients
- ¼ cup finely ground dark roast Cuban-style coffee e.g., Café Bustelo or Pilon
- ½ cup water
- 3 tablespoons granulated sugar white
Instructions
- Prepare the Moka PotFill the bottom chamber of your stovetop espresso maker with water, stopping just below the safety valve. Insert the filter basket and fill it with ground coffee. Level it off, but don’t tamp it down.
- Start BrewingAssemble the Moka pot and place it over medium heat. As soon as the first few drops of brewed coffee emerge, quickly remove the pot from heat.
- Make the Espuma (Sugar Foam)Add the sugar to your mixing bowl. Pour in about 1–2 teaspoons of the initial coffee drops and vigorously whip with a spoon or whisk until the mixture turns light and creamy—this is your sugar espuma.
- Finish BrewingReturn the Moka pot to the heat and allow the remaining coffee to finish brewing. Once done, remove it from the stove.
- Combine and ServeSlowly pour the hot coffee into the bowl with the espuma, stirring gently to mix the foam evenly. Serve immediately in small demitasse cups.
Video
Notes
- Don't Overheat: Brewing on medium heat helps avoid burning the coffee.
- Perfect Espuma: Use only the first strong drops of coffee to achieve that signature creamy texture.
- Fresh Coffee = Best Taste: The fresher the grind, the better the flavor.
- Sweetness Level: Cuban coffee is known for its sweetness, but feel free to adjust sugar to your taste.
How Cuban Coffee Differs from Other Espresso Drinks
Cuban coffee stands apart in strength, sweetness, and preparation. It follows a traditional brewing method that creates a distinct texture and flavor, unlike Italian espresso, American coffee, or other regional versions.
Sweetness Comes First
Cuban coffee uses granulated white sugar beaten with the first few drops of espresso. This creates a caramel-like espuma that sweetens the entire brew before it is even served. Other espresso styles often rely on added sweeteners after pouring.
Brewing Method: Moka Pot vs Espresso Machine
Cuban coffee uses a stovetop Moka pot instead of a high-pressure machine. The pressure is lower than commercial espresso, but the result is rich, concentrated, and thick with flavor.
- Moka pots create slightly more bitter notes than espresso machines.
- They allow greater control over brewing time and temperature.
- Cleanup and maintenance are easier with Moka pots.
Strength and Serving Size
Cuban coffee uses dark roast beans and creates a stronger and sweeter shot than standard espresso. Served in tiny demitasse cups, a single serving can feel more intense than a double espresso in terms of flavor and energy.
Flavor Profile
Cuban coffee has a syrupy texture and smoky notes. It blends strength and sweetness without any added milk unless served as a cortadito.
Common Myths and Facts About Cuban Coffee Culture
Cuban coffee has grown in popularity outside of Cuba, especially across the United States. But some misconceptions still surround it. Clarifying facts helps preserve the true cultural meaning behind each cup.
Myth: Cuban Coffee Is Just Espresso with Sugar
Fact: The sugar is whipped with the first drops of espresso to form a foam (espuma) that blends into the coffee. It is not added afterward. This step is unique and cannot be skipped.
Myth: Any Dark Roast Works for Cuban Coffee
Fact: True Cuban coffee uses specific blends like Café Bustelo or Pilon. These brands use finely ground beans roasted in a way that matches traditional preparation methods. Other dark roasts may taste off or produce weaker espuma.
Myth: It Is Always Served Black
Fact: While cafecito is served black with espuma, there are other styles. Cortadito includes steamed milk. Colada comes in a larger portion with several cups for sharing. Each style serves a different social purpose.
Myth: Cuban Coffee Is Too Strong for Most People
Fact: The strength comes in a small volume. Served in tiny demitasse cups, Cuban coffee gives a boost without overloading. The sugar also balances the bitterness.
Final Thoughts
Cuban coffee keeps its place because it never changes what works. The process stays simple, but the results always deliver. Strong flavor, thick espuma, and a short, sweet finish in every cup.
It brings people together without needing much. A few ingredients, a few minutes, and the right method are enough.
Nothing about it is complicated, and that’s what makes it so special in the first place.
