How to Make Cuban Coffee

Havana, 6:12 AM

The scent was unmistakable.

A dense, smoky sweetness drifted from the open window of a small apartment tucked into a side street in Old Havana. You could hear the psssshh of the stovetop espresso maker finishing its cycle, followed by a rhythmic tapping — the sound of sugar being whipped into the first few drops of the dark, potent liquid.

Inside, an abuela stood in a worn kitchen, making the same drink her mother once made during ration years, the same one her grandson now asked for before school.

It was more than coffee. It was ritual. It was resistance. It was Cuban coffee.

Now, halfway across the world, more and more people are falling in love with this iconic brew. But how do you make Cuban coffee the right way — not just strong and sweet, but with soul?

Let’s dive in.

What Is Cuban Coffee?

Cuban coffee (also called cafecito, Café Cubano, or Cuban espresso) is a bold, sweet, and rich espresso-style coffee traditionally made with finely ground dark roast beans and a special frothy sugar paste known as espuma or crema.

It’s not just a drink — it’s a cultural mainstay.

Served in small demitasse cups, this coffee is:

• Strong like Italian espresso

• Sweet like Turkish coffee

• Shared like conversation

The brewing method, sugar-whipping technique, and cultural importance are what set it apart.

Why Cuban Coffee Matters

In Cuba, coffee is both sacred and scarce. During economic hardship, coffee was often rationed and stretched with chicory or roasted peas. Making it strong and sweet became a way of creating abundance from very little.

Even today, the act of brewing Cuban coffee is an invitation to pause and connect — with family, neighbors, or coworkers. In fact, in Cuban-American communities, the phrase “Let’s grab a cafecito” often means “Let’s talk.”

Ingredients You’ll Need

To make authentic Cuban coffee at home, you’ll need:

1. Coffee

• Espresso grind dark roast

• Traditional Cuban brands: Bustelo, Pilon, La Llave

• Any strong, finely ground Arabica or Arabica/Robusta blend works

2. Sugar

• White granulated sugar (a must for proper espuma)

• About 1 tablespoon per shot of espresso

3. Water

• Filtered water is best

Equipment

✅ Moka pot (aka stovetop espresso maker)
✅ Metal or ceramic cup or small bowl (for mixing the sugar paste)
✅ Spoon (for whipping the sugar)

Step-by-Step: How to Make Cuban Coffee

☕ Step 1: Add Water and Coffee

• Fill the bottom chamber of your Moka pot with water (up to the safety valve).

• Insert the filter basket and fill it with finely ground coffee. Do not tamp — just level it off.

👉 Tip: Use about 1 tablespoon of coffee per 2 oz water.

☕ Step 2: Brew on Medium Heat

• Assemble your Moka pot and place it over medium heat.

• Leave the lid open and watch closely — the magic happens fast.

As soon as a few drops of espresso begin to emerge, remove the pot from the heat and pour 1–2 teaspoons of the first drops into your sugar cup.

☕ Step 3: Make the Espuma

This is the heart of Cuban coffee — the sugar crema.

• Add 1 tablespoon of sugar per serving to your cup or bowl.

• Pour in the first few drops of hot espresso (those highly concentrated first drips).

• Use a spoon to vigorously stir or whip until the mixture becomes a light caramel-colored paste. This takes 1–2 minutes.

💡 The friction + heat = a frothy, creamy texture.

☕ Step 4: Finish the Brew

• Return the Moka pot to the heat and finish brewing the espresso.

• Once done, pour it slowly over the sugar paste, stirring gently to dissolve and blend the crema evenly.

☕ Step 5: Serve in Demitasse Cups

• Pour into tiny espresso cups

• Each serving is about 1.5–2 oz

• Drink immediately, preferably with friends or family

Optional: pair with a pastelito, buttery toast, or just good conversation.

Common Variations

Cultural Etiquette

• In many Miami offices, 3 PM is cafecito time.

• Sharing a colada without offering to others? Rude!

• The espuma is considered a measure of skill — a flat coffee = no pride.

Health Stats & Nutrition Info

• One shot of Cuban coffee = ~ 30–40 mg caffeine

• One serving (with sugar) = ~ 40–50 calories

It packs a punch, so limit to 1–2 servings per sitting, especially if you’re sensitive to caffeine.

How Coffea Alchemy Helps You Brew Better

At Coffea Alchemy, we believe great coffee isn’t just about flavor — it’s about story, culture, and connection. That’s why we spotlight traditional brewing methods like Cuban coffee, so you can bring global coffee rituals into your home with ease.

Our brewing guides and cultural deep-dives help curious sippers turn ordinary mornings into meaningful rituals — one cafecito at a time.

Frequently Asked Questions

❓ Can I use an espresso machine instead of a Moka pot?

Yes, but you’ll lose some of the stovetop charm. Just make sure to capture the first drops of espresso to whip with sugar.

❓ What if I don’t like very sweet coffee?

You can reduce the sugar, but the espuma will suffer. Try using raw cane sugar or coconut sugar for a different flavor profile.

❓ Is Cuban coffee stronger than espresso?

It can taste stronger due to the Robusta blend and intense sweetness — but caffeine-wise, it’s similar or slightly milder than a full espresso shot.

Final Thoughts

Cuban coffee is more than a recipe — it’s a celebration. A way of turning five simple minutes into something sacred. From the crema to the conversation, every part of the process honors tradition, resilience, and joy.

So the next time you’re craving something bold, sweet, and rich in culture — why not reach for the Moka pot and try a cafecito?

Will you be whipping up Cuban coffee for yourself, or sharing it the traditional way?