Cuban Coffee Recipe

This is an authentic Cuban Coffee Recipe, or Cafecito, that will fill your taste buds with a mix of strong espresso and foamy sugar.

There is no other stronger coffee than Cuban coffee. It is actually the reason why most Cubans drink their coffee with sugar, because Cuban coffee is SO strong! My Cuban friend Alexa used to make it for me often when I would visit her. I love drinking coffee in the morning but more than anything, I love having is as a dessert after a nice meal. Nothing better than ordering a coffee after a heavy meal to help your digestion!

I lived in Florida many years and I have always raved about the Cuban coffee. Not only is it strong and fills you with energy, but it taste incredible.

If you love this coffee, feel free to try my Iced Chai Latte Starbucks recipe or my Nespresso Pumpkin Spice Latte.

Jump to:

• What is Cuban Coffee?
• What kind of sugar do you use?
• Ingredients
• How to make this Cuban Coffee Recipe
• Substitutions for Cafecito
• Variations
• Equipment
• Storage
• Top tip
• How to Make Café Cubano with a Moka Pot
• Food safety

What is Cuban Coffee?

Cuban coffee is a strong, dark roast espresso that has a super bitter flavor, which is why it is customary to make espuma. Espuma is the mixture of the sugar and the first drops out of an espresso. To make espuma, you blend the sugar and the espresso vigorously until it creates a light brown paste. I used Café Bustelo.

What kind of sugar do you use?

I prefer using granulated sugar as opposed to brown sugar. You can most definitely use brown sugar – be aware it will produce a much thicker espuma. It is up to you, both are delicious.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Moka Pot
• Measuring cup or silver bell creamer cup
• Ground coffee - traditional Cuban brand espresso like Bustelo
• 3-4 tablespoons granulated sugar

See recipe card for quantities.

How to make this Cuban Coffee Recipe

Fill your espresso maker with water and ground espresso according to the pots directions. Place the pot on the stove at medium-high heat and brew the espresso.

In a measuring cup or silver bell creamer cup, add the sugar. When those first few drops of espresso come out, pour into the sugar. You gotta use the first drops because they are the most concentrated!

Keep brewing the coffee and meanwhile stir the sugar espresso mixture vigorously with a small whisk into a light brown thick foam. Use a few drops at a time and intensely stir for 2 straight minutes until the mixture turns into a pale caramel color paste. Pour the rest of the coffee into the measuring cup and combine. Serve into espresso cups and enjoy!

Substitutions for Cafecito

Sugar: Make sure to use granulated sugar for this instead of brown sugar. You could use cane sugar as well.

Coffee: Make sure to use a strong espresso, like Bustelo or La Llave.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Deluxe - add whipped cream on top.
• You can buy the espresso coffee beans and ground them yourself.

Pair this with my Banana Pudding with Chia Seeds.

Equipment

Equipment can have a big impact on how a recipe turns out. I used this Moka Pot to make this Cuban Coffee.

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Use a few drops at a time and intensely stir for 2 straight minutes until the mixture turns into a pale caramel colored paste.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.