If you’ve never had real Cuban coffee, just know—it’s not your average morning brew. It’s bold, sweet, deeply aromatic, and usually shared in tiny cups that pack a serious punch. Around Cuban homes, it’s more than just a drink—it’s a ritual. The smell of that first shot of espresso with the thick, sweet crema? Honestly, it’s magic.
Whether you’re exploring new Cuban food recipes or just need a stronger-than-average pick-me-up, this authentic Cuban coffee recipe is a brilliant place to start. All you need is strong espresso, a little sugar, and a tiny bit of technique passed down from Cuban kitchens for generations.
So grab your cafetera, and let’s make some magic.
What Is Cuban Coffee?
Cuban coffee—also called cafecito or Café Cubano—is a traditional espresso drink sweetened with whipped sugar foam (aka espuma or crema). It’s stronger than most American coffee, sweeter than Italian espresso, and made to be shared—often served in little tacitas (tiny espresso cups).
This isn’t like your average Colombian coffee or Spanish coffee recipe. It’s more intense, more syrupy, and honestly, a bit of a Cuban power move.
Ingredients You’ll Need
- 1/4 cup finely ground espresso (Cuban-style if possible, like Café Bustelo or Pilón)
- 1/4 cup water
- 1.5–2 tablespoons white sugar (adjust to taste)
Note: You’ll need a stovetop espresso maker (moka pot) to keep it traditional.
Optional: a dash of cinnamon or a side of Cuban desserts if you’re feeling extra.
How to Make Cuban Coffee (Step-by-Step)
Step 1: Brew the Coffee Base
Fill the bottom chamber of your moka pot with water up to the valve. Add espresso grounds to the filter basket—pack it slightly, but don’t press it down hard. Assemble your pot and place it over medium heat.
Step 2: Start the Sugar Crema (This Is the Magic Part)
While your coffee brews, place sugar into a small metal cup or bowl. As soon as a few drops of espresso begin to come out (before it’s fully brewed), pour 1–2 teaspoons of that first espresso into the sugar.
Now whisk it like you mean it. Use a spoon or tiny whisk to beat the sugar and espresso until it becomes light, frothy, and pale brown. This is your espuma—what gives Cuban cuisine its signature coffee texture.
Step 3: Combine and Serve
Once the coffee finishes brewing, slowly pour it over the whipped sugar crema and stir gently. You’ll get a sweet, syrupy coffee with a layer of caramel-colored foam on top. Serve in tiny cups. Sip slowly (or don’t—it’s strong!).
Pair It With Classic Cuban Dishes
If you’re building out a Cuban meal, this coffee pairs beautifully with rich Cuban dishes like Congris Cubano (black beans and rice) or as a finishing touch after a plate of roasted pork or plantains. Want a little sweetness? Try it with Cuban desserts like pastelitos or flan.
It’s also a great follow-up to Latin-inspired drinks like a Mexican mocha coffee recipe or even a spiced Spanish coffee—but trust me, nothing quite hits like this.
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