Cuban coffee aka cafecito is my favorite beverage of all time!
Anyone that has tried it gets it. If you think Starbucks coffee is strong, wait till you try this delight. It truly is a delicious treat!
Cuban coffee is a huge part of our culture. We mix it with milk to make cafe con leche. We make it after every meal.
We order it at Cuban restaurants for dessert or enjoy it for breakfast with pastelitos de guayaba and ham croquettes.
Heck, we even buy cafecito to share with strangers!
What is Cuban Coffee?
Cuban coffee is a strong, dark roast espresso that’s honestly way too bitter.
This is why we have to sweeten it with a sugar form affectionately called espumita (es-pu-mee-tah) with sugar and the first few drops of brewed espresso.
What are the different types of Cuban coffee?
The foundation of all these different types of Cuban coffee is espresso which is what we’re making today.
- A colada is a 4-ounce Cuban espresso made with espumita (sugar foam) served in a styrofoam cup with little mini plastic cups meant for sharing. It’s very common in South Florida, for example, to buy one before going to the nail salon to share with everyone. True story.
- A cortadito is a shot of unsweetened Cuban espresso with steamed milk. It’s basically a smaller version of a cafe con leche that is sweetened with sugar to taste.
- A cafe con leche is unsweetened Cuban espresso served with hot steamed whole milk. Typically, cafe con leche is served at breakfast along with buttered Cuban toast which most of us dip in our café. Yum!
Here’s how you make Cuban espresso with espumita!
Step-By-Step Instructions
- Brew the espresso. Fill your espresso maker with water and ground espresso according to the manufacturer’s directions. Place on the stove at medium-high heat and brew the espresso.
- Make the sugar foam. In a measuring cup or creamer cup, add the granulated sugar. Add the first few drops of espresso from the espresso maker into the cup of sugar. The first few drops of espresso that come out of the espresso maker are usually the most concentrated. That’s what we want! Allow the espresso maker to continue to brew as you make the sugar foam. Stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam (espumita). See photo. If you’ve never done this before, there will be a bit of trial and error. I recommend you add a few drops at a time and stir until the sugar foam is thick but drippy. Be mindful of how much you add so you know how much to add next time.
- Combine both the brewed espresso with the sugar foam. Pour the brewed espresso into the cup with the sugar foam. Stir both of them together slowly to combine. Serve in these espresso cups.
Does it matter if you use granulated sugar or brown sugar?
Great question! My mom makes it with both sugars together.
I prefer granulated sugar. Brown sugar will result in a thicker sugar foam and a bit of a sweeter flavor, in my opinion, because brown sugar has molasses.
Either way, it’s up to you. It will taste delicious either way.
Cuban Coffee (Café Cubano)
Ingredients
- Stove-top espresso maker
- Classic silver bell creamer cup or any measuring cup
- Ground espresso (I use Cuban ground coffee, of course, but any dark roast will do)
- 4 tablespoons granulated sugar
Instructions
- Fill your espresso maker with water and ground espresso according to manufacturer’s directions. Place on the stove at medium-high heat and brew the espresso.
- In a measuring cup or creamer cup, add the sugar. Add the first few drops of espresso from the espresso maker into the cup of sugar. The first few drops of espresso that come out of the espresso maker are usually the most concentrated. That’s what we want!
- Allow the espresso maker to continue to brew. Meanwhile, stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam (espumita). If you've never done this before, there will be a bit of trial and error. I recommend you add a few drops at a time and stir until the sugar foam is thick but drippy.
- Once the espresso maker is done brewing, pour the brewed espresso into the cup with the sugar foam. Stir together slowly to combine. Serve immediately into espresso cups. Enjoy!
Elizabeth says
I’m first generation Cuban-American too. I stumbled upon your website and found Ajiaco (so excited!) and then saw this one for Cuban coffee. I actually peeked to see if you make it the “authentic” way and you do!! Especially using the first few drops of the espresso to make the espumita. I learned to make this coffee as a teenager and now am in my 40’s. I’m really enjoying this website. Keep up the great working keeping the traditions going. The older generation of Cubans are leaving us and it’s up to us to carry on!
Jamie Silva says
That’s exactly my mission – to keep the legacy alive! Thank you, Elizabeth! :)
Erik says
Love making this! One thing is that I noticed a big difference is between “tamping” the coffee or just leveling it off. To me it’s much better without tamping. When packed in I felt it was a more bitter flavor. This is so simple and so satisfying too!!
paul says
Tried the coffee its great thanks for the recipe easier than i thought.
Jamie Silva says
Happy to hear, Paul, glad you enjoyed it! :)
Brianna Daiel says
The best!
Misty says
I have made this recipe 2 times now in my bialetti espresso maker and it’s simply wonderful! I have a Cuban neighbor and I was looking for something beautiful and culturally fun for us to share together and I came upon this recipe. I wanted to impress her and I’m so glad I was able to find this divine recipe I’ll use for years to come!
Jamie Silva says
Wow, that’s incredible! Thank you for sharing!
Ashnepa says
Hi,
Do happy Google steered me to you! Could I use splenda or another low carb sweetner instead of sugar?
Jamie Silva says
Hi! I’ve only ever used brown sugar instead of granulated sugar. I’m afraid other sugar alternatives may not provide the best results for the sugar foam consistency. Granulated sugar is best!
LUCIANA says
I can’t thank you enough for this recipe. My husband and I went to Pompano Beach & Miami for the first time in 2020. While in Miami we stumbled upon a nice café and decided to try a different coffee (we wanted to try everything that we didn’t have in Missouri). I ordered Cafè Colada and instantly fell in love. Since then, I’ve wanted to try one again, but couldn’t find any place that sold one near me. I tried your recipe and it is delicious, just like the one I drank in Miami. Thank You so much!
Jamie Silva says
That’s amazing, Luciana! So happy to hear you loved it!
Lisa says
So easy, I can’t wait to try it. Will this recipe work with a pump espresso maker or is there something special about the stove top style?
Jamie Silva says
Hi Lisa! I’ve never used a pump espresso maker so I can’t really speak to that. The stovetop version is the traditional, most authentic way to make Cuban coffee. Hope you love it!
Fiorella Nicovic says
All your recipes sound delicious. I grew up eating most of the meals, dessert and coffee you did. My brother’s wife is Cuban and her and her mother made the most delicious authentic Cuban food!!! There is one dish her mother made, it was Tuna fish in a pie, it had sauce and peas in it and the crust she made was thick and reddish. It was the most delicious meal to eat. Sadly her mother passed away and my sister in law never learned to make it. Was wondering if you may know what this recipe is. She may have made it up but although it may sound weird to some people, it was SOOOO DELICIOUS!.
Jamie Silva says
Hi Fiorella! I’ve never heard of this dish but I will definitely ask my family if they have a recipe for it. Thank you for your comment! :)
Nayfe says
Where did you find those super cute cafecito cups?
Jamie Silva says
Here you go! https://amzn.to/2X31jCC
Margaret Gonzalez says
This recipe truly deserves 5/5 stars. I love how easy and simple it is to make the colada style cuban coffee. Perfect for those who want to try new drinks at home, like me. I’m sure this is one of the best ways of how I’m gonna go with my espresso! Appreciate your effort to make this cuban coffee a reality.
Dave says
So I love this simple colada style cuban coffee and always wanted to figure out how to make it at home and it’s apparently this simple. From now on this is how I’ll be taking my espresso!