What Is Cuban Coffee

If you’ve ever walked past a Cuban cafe and been stopped by a rich, powerful aroma, you’ve met the magic of Cuban coffee. So, what is Cuban coffee? It’s more than just a drink; it’s a strong, sweet cultural tradition served in tiny cups with big flavor.

This coffee style is known for its intense strength and a unique preparation method that includes whipping sugar with the first drops of brew to create a sweet, creamy foam called ‘espuma.’ It’s the heart of social life in Cuban communities, a sign of welcome, and a daily ritual.

Let’s learn about its history, how it’s made, and why it holds such a special place in so many hearts.

At its core, Cuban coffee, or ‘café cubano,’ is a method of preparing espresso. It originated in Cuba and was adapted from Italian espresso machines brought to the island in the late 19th century. The key difference lies in the sugar. Instead of adding sugar to the finished cup, a small amount of demerara sugar is whipped with the first, strongest drops of espresso. This creates a thick, caramel-colored foam that is then stirred into the rest of the shot. The result is a coffee that is simultaneously very strong, very sweet, and surprisingly smooth, with little bitterness.

The Historical Roots of Café Cubano

Cuba’s coffee history began in the mid-1700s when the first coffee plants were brought to the island. The industry grew, and by the 1800s, Cuba was a major coffee exporter. The invention of the café cubano method is a story of practicality and innovation. Early espresso machines were expensive and fuel-intensive. To make the most of every brew, baristas would catch the initial, most concentrated drops of coffee directly into a cup with sugar. The heat and pressure would dissolve the sugar instantly, creating the signature espuma. This technique ensured no precious coffee was wasted and created a consistently delicious product.

This tradition traveled with Cuban immigrants, especially to Florida, where it became a cornerstone of community life in places like Miami’s Little Havana. The coffee break, or ‘la colada,’ became a way to connect, talk, and share culture.

Essential Ingredients for Authentic Flavor

You can’t make real Cuban coffee with just any ingredients. The classic components are specific and important for the right taste.

Dark Roast Coffee: Traditionally, a very dark, almost black roast is used. It’s often a blend of Arabica and Robusta beans, with Robusta providing that characteristic thick crema and powerful kick. The beans are ground very fine, like powder.
Demerara Sugar: This is the preferred sugar. Its large, golden crystals and slight molasses flavor caramelize perfectly with the hot espresso, creating a deeper, richer sweetness than white sugar. Some people use regular white sugar in a pinch, but the flavor profile changes.
Water: Good filtered water is best, as it won’t introduce any off flavors that might interfere with the coffee’s pure taste.

The Tools You’ll Need to Make It

You don’t need a fancy setup, but you do need the right tool for the job. The classic piece of equipment is a stovetop espresso maker, often called a ‘Moka pot.’ While not a true high-pressure espresso machine, it makes a strong, concentrated coffee that works perfectly for the Cuban method.

Moka Pot (Greca): This is the most common home appliance used. The 3- or 6-cup size is ideal for making a small batch of coffee base.
Electric Espresso Maker: If you have one, you can use it to pull a proper espresso shot, which is the most authentic base.
A Small Cup or Measuring Cup: You need something to catch the first drops of coffee to mix with the sugar. A 1-ounce espresso cup or a small stainless steel pitcher is perfect.
A Spoon for Whisking: A teaspoon is all you need to vigorously whip the sugar and coffee into espuma.

Step-by-Step: How to Make Cuban Coffee at Home

Follow these steps closely to create your own authentic café cubano. It’s easier than you think once you get the hang of it.

Prepare Your Moka Pot: Fill the bottom chamber with fresh, cold water up to the safety valve. Insert the filter basket and fill it with finely-ground dark roast coffee. Do not tamp it down; just level it off. Screw the top chamber on tightly.
Heat the Pot: Place the Moka pot on a stove burner set to medium heat. Leave the lid open so you can see the coffee start to flow.
Create the Espuma: As the coffee begins to brew, you’ll see the first dark, strong drops come out. Quickly capture about 1-2 teaspoons of this initial brew into your small cup that already contains 1-2 teaspoons of demerara sugar.
Whip the Mixture: Immediately and vigorously whisk the sugar and coffee together with your spoon. Whip for 15-30 seconds until it becomes a light brown, creamy, and frothy paste. This is your ‘espuma.’
Finish Brewing: Let the rest of the coffee finish brewing into the Moka pot’s top chamber. Once it’s done (you’ll hear a gurgling sound), pour the remaining coffee into the cup with your espuma.
Stir and Serve: Gently stir everything together. The espuma will rise to the top. Pour into small demitasse cups and serve immediately.

Common Mistakes to Avoid

Even small errors can change your coffee. Watch out for these pitfalls.

Using pre-ground coffee that’s too coarse. It must be fine for a proper extraction.
Adding the sugar after the coffee is brewed. This misses the whole point of creating the espuma and results in a merely sweet, not transformed, coffee.
Applying too high heat to the Moka pot. This can scorch the coffee and make it taste bitter.
Not whipping the espuma enough. You need to put some energy into it to get that creamy consistency.

Popular Ways to Enjoy Cuban Coffee

Cuban coffee isn’t just one drink. It’s a family of drinks, each with its own name and style. Here are the most common versions you’ll find.

Café Cubano (The Standard)

This is the straight shot, prepared exactly as described above. It’s served in a tiny cup, meant to be drunk quickly, often while standing and socializing.

Cortadito

A cortadito is a café cubano ‘cut’ with steamed milk. It’s typically made by preparing a single shot of Cuban coffee and then adding an equal part of warm, steamed, or scalded milk. It’s a perfect mid-morning bridge between the strong shot and a larger milk drink.

Café con Leche

This is the classic Cuban breakfast coffee. It’s a larger drink consisting of hot, scalded milk poured into a mug with a shot or two of Cuban coffee added to it. The ratio is usually more milk than coffee, and it’s often served with toasted Cuban bread for dipping.

Colada

The colada is the social sharer. It’s a large styrofoam cup (usually 6-8 ounces) filled with several shots of sweetened Cuban coffee. It comes with a stack of tiny plastic cups so it can be poured and shared with friends, coworkers, or even offered to strangers as a gesture of friendliness.

Why Cuban Coffee Tastes Different

The unique taste profile of Cuban coffee comes from a combination of factors that work together.

The Sugar Reaction: The chemical process of whipping super-hot coffee with sugar creates a caramelization that mellowes out the coffee’s natural acids and bitter compounds. This is the biggest factor.
The Bean Blend: The traditional use of Robusta beans adds a deeper, grain-like flavor and a heavier body that stands up to the sugar.
The Brewing Method: The Moka pot or espresso machine extracts coffee under pressure, pulling out more oils and soluble solids than a drip machine, resulting in a more concentrated and flavorful base.
The Serving Style: Drinking it quickly and in small volumes means you experience the full, un-muted flavor and caffeine hit all at once, which is part of the sensory appeal.

Health and Caffeine: What to Know

Cuban coffee is a potent drink. A single café cubano shot can have slightly more caffeine than a standard espresso shot due to the typical bean blend and fine grind. The sugar content is also significant. While the small serving size limits it, a shot still contains about 1-2 teaspoons of sugar. If you’re watching your sugar intake, this is important to note. On the positive side, coffee is rich in antioxidants. As with all good things, moderation is key. Enjoy it as a treat or a cultural experience, not as your all-day hydration.

Finding and Buying the Right Coffee Beans

You can find pre-blended “Cuban-style” coffee in many grocery stores, especially in areas with a Latin population. Look for brands like Bustelo, La Llave, or Pilon. These are often dark roast, finely ground blends perfect for the method. If you want to get more artisanal, seek out local roasters who might create a special Cuban-inspired blend. Remember, the key is a very dark roast and a fine grind. You can even experiment with blending your own Arabica and Robusta beans at home if you have a good grinder.

Bringing the Café Experience Home

Making Cuban coffee is about more than the drink; it’s about the ritual. To make it feel authentic, serve it in small demitasse cups. Offer it to guests as a sign of hospitality. Make a colada when friends come over and share it from little cups. Pair your morning café con leche with buttered toast. The ritual of preparing the espuma, the sound of the coffee perking, and the act of sharing are all part of what makes this coffee so special. It turns a simple caffeine fix into a meaningful moment of connection.

Frequently Asked Questions (FAQ)

Is Cuban coffee stronger than regular coffee?

Yes, in terms of concentration and caffeine per ounce, it is much stronger than regular drip coffee. A small 1-ounce shot of Cuban coffee packs a similar or greater caffeine punch than a full 8-ounce cup of drip coffee. The flavor is also more intense and concentrated.

What’s the difference between Cuban coffee and espresso?

The main difference is the sugar. A traditional espresso is brewed and then sugar is added optionally by the drinker. Cuban coffee incorporates sugar into the brewing process itself, creating the characteristic sweet foam (espuma) that changes the texture and balances the flavor in a unique way.

Can I make Cuban coffee without a Moka pot?

You can approximate it, but the taste won’t be quite the same. The closest alternative is using a strong, concentrated coffee method like an AeroPress with a fine grind. You would still whip the first, strongest bit of that brew with sugar. However, a Moka pot is inexpensive and is the best tool for the job outside of a real espresso machine.

Why is it served in such small cups?

The small serving size is practical and cultural. The coffee is very strong and very sweet, so a little is plenty. The small cups also facilitate sharing (like with a colada) and encourage drinking it quickly while it’s hot and the espuma is fresh. It’s a quick, powerful boost, not a drink to sip slowly for an hour.

What does ‘cortadito’ mean?

‘Cortadito’ literally means “little cut” in Spanish. It refers to the shot of Cuban coffee being “cut” or diluted with a small amount of steamed milk. It’s a popular mid-day coffee that’s richer than a café con leche but less intense than a straight shot.

Is there a decaffeinated version?

Yes, you can absolutely make decaf Cuban coffee. Use a finely-ground, dark roast decaf coffee blend and follow the same preparation steps. You’ll still get the authentic sweet flavor and creamy espuma, just without the caffeine kick. It’s a great option for enjoying the tradition later in the day.

Cuban coffee is a vibrant tradition that turns everyday coffee into something special. Its about strength, sweetness, and most importantly, community. From the first whiff of its brewing aroma to the last sip of its sweet, strong liquid, it offers a unique experience. Now that you know what it is and how it’s made, you can bring a little piece of this warm, welcoming culture into your own kitchen. Just remember the key: sugar first, whip it fast, and share it with someone if you can. That’s the true spirit of a café cubano.