Cuban coffee, affectionately known as cafecito, is a sweet, strong coffee topped with espumita, a thick, golden foam made by whipping sugar with the first drops of coffee. This guide shows you how to make Cuban coffee at home with a moka pot, with an espresso machine, and without either, so you can choose the method that suits your kitchen.
What is Cuban coffee?
Cuban coffee starts with dark roast coffee ground very fine, close to an espresso grind, and brewed strong. Unlike a regular espresso, where sugar is usually added after brewing, the sugar is whipped into the coffee from the start. The result is a sweet, strong drink served in small cups called tacitas, holding about 2 to 3 ounces, and often shared after a meal or during an afternoon with friends and family.
Key ingredients for authentic Cuban coffee
Three ingredients sit at the heart of the drink: finely ground dark roast coffee, granulated sugar and water. Choose a dark roast for the strong base that Cuban coffee is known for, and grind it to a powder-like texture. Widely available Cuban-style brands such as Cafe Bustelo, Cafe La Llave and Cafe Pilon are a practical starting point, but any dark roast ground very fine will work.
How to make Cuban coffee with a moka pot
The moka pot is the classic way to learn how to make Cuban coffee at home. It is the stovetop pot with three chambers that Cuban families have used for generations: water in the bottom chamber turns to steam and pushes up through the coffee. Fill the bottom chamber with cold water to just below the safety valve, level the finely ground coffee in the filter basket without packing it down, and assemble the pot over a medium heat.
As the coffee starts to flow, catch the first drops in a small cup with 2 to 3 teaspoons of sugar for each 2 to 3 ounces you plan to serve, and whisk hard for about 30 seconds until the mixture turns pale, thick and creamy. When the pot starts to gurgle, take it off the heat and pour the remaining coffee slowly over the espumita, stirring gently so the foam survives.
How to make Cuban coffee with an espresso machine
If you own an espresso machine, this is the fastest way to learn how to make Cuban coffee at home. Brew one or two shots from finely ground dark roast coffee, aiming for a strong, concentrated extraction. As the espresso brews, catch the first drops in a small cup with 2 to 3 teaspoons of sugar per serving and whisk until the mixture is light and creamy. Pour the remaining hot espresso slowly over the espumita and stir gently to keep the foam on top.
How to make Cuban coffee without an espresso maker
You can still learn how to make Cuban coffee at home with a French press, an AeroPress or a drip machine. Grind the coffee exceptionally fine and use about one and a half times the usual amount of grounds, then brew with water just below boiling point for a stronger cup. Because these methods do not give you the first concentrated drops, whisk the sugar with a little of the brewed coffee until creamy, then add the rest of the coffee and stir gently.
Flat espumita: fixes that work
If your foam falls flat, the cause is usually one of three things. First, you used too much coffee for the foam: only the first drops belong in the sugar, because extra coffee thins the mixture before it can thicken. Second, the whisking was too short or too gentle: whisk hard for a full 30 seconds until the mixture is pale and holds its shape. Third, the remaining coffee was poured too fast and broke the foam: pour slowly and stir gently, never vigorously.
If the foam has already collapsed, start again with fresh first drops rather than stirring more sugar into the finished cup.
The Cuban coffee family
| Drink | What it is | Serving |
|---|---|---|
| Cafecito | Espresso sweetened with espumita | One tacita, about 2 to 3 ounces |
| Colada | A larger batch of cafecito made for sharing | Served with several small cups |
| Cortadito | Cafecito cut with a little steamed milk | Small cup |
| Café con leche | Cuban coffee with a larger amount of hot milk, often with tostada | Breakfast cup |
Serving and pairing
Serve Cuban coffee in tacitas and sip it slowly, ideally shared. It pairs well with simple snacks: buttered crackers, pastelitos or tostada, the Cuban toast that also suits a café con leche at breakfast.
Frequently asked questions
What is the difference between Cuban coffee and regular espresso? Cuban coffee has sugar whipped in during brewing to make espumita, while regular espresso is usually served without sugar or sweetened afterwards. Cuban coffee is also sweeter and served in smaller portions.
Can I make Cuban coffee with regular coffee beans? Yes, provided the roast is dark and the grind is very fine, close to an espresso grind. Cuban-style brands give the most familiar flavour, but the method matters more than the brand.
How much sugar should I use for Cuban coffee? Allow 2 to 3 teaspoons of sugar per 2 to 3 ounces of coffee, and adjust to taste. Whip the sugar with the first drops of coffee so the espumita forms before the rest of the coffee is added.
Once you have practised these methods, you will know how to make Cuban coffee at home with confidence, from a moka pot cafecito to a shared colada. For another sweet, milk-based classic, read our guide on how to make a latte at home, and browse the Recipes & Tips category for more recipes.