Authentic Cuban Coffee - Cafecito Cubano
Experience the bold and sweet charm of Cuban espresso, also known as cafecito cubano—a small but mighty coffee ritual packed with intense flavor and signature sugar foam (espuma).
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.