You’re craving a Cuban coffee, but your old stovetop espresso maker is nowhere in sight. That doesn’t mean you have to miss out. An espresso machine can get you close to the same bold cup if you pay attention to a few small details. Let’s break down how to make Cuban coffee with an espresso machine so you can enjoy that sweet, concentrated kick at home.
How to Make Cuban Coffee with an Espresso Machine
What you will need
- Espresso machine with a standard portafilter.
- Fresh dark roast beans ground for espresso.
- White granulated sugar.
- Demitasse cups.
- A small heatproof cup or creamer for the espumita.
- Spoon.
Working ratios
- Double shot: 18 grams in and 28 to 36 grams out in about 25 to 30 seconds.
- Sugar per double shot: 1 to 2 tablespoons, depending on sweetness preference.
- For two demitasse cups, plan on one double shot.
Step by step
- Preheat the demitasse cups and the small cup you will use for the espumita. Hot cups help the foam hold.
- Dose and distribute 18 grams of coffee. Tamp level with firm, even pressure. Lock in the portafilter.
Start the shot. Catch the first 5 to 10 milliliters of espresso in the small cup. Let the rest of the shot continue into a separate vessel or your serving cups. - Add the sugar to the small cup that holds those first drops. Stir until the sugar looks wet and syrupy.
- Whip that sugar paste with a spoon for 60 to 90 seconds. Aim for a pale, thick foam that clings to the sides. This is your espumita.
- Pour the remaining hot espresso over the espumita while stirring gently. The foam should rise to the top and form a light cap.
- Serve immediately in preheated demitasse cups.
For a colada to share
- Pull two double shots for a total yield of about 60 to 70 milliliters.
- Use 3 to 4 tablespoons of sugar to build a larger espumita.
- Combine, stir, and pour into small plastic or ceramic cups for four to six sips.
Is There a Difference When You Make Cuban Coffee with an Espresso Machine?
There are a few small differences, but the basics stay the same. Cuban coffee is all about the sugar foam, or espumita. As long as you whip the first drops of espresso with sugar, you’ll get that sweet layer on top no matter what you brew with.
What changes is the texture. A stovetop moka pot makes coffee that feels a bit rougher. An espresso machine makes a smoother shot with more crema, so the foam can look nicer. The flavor is still strong and sweet, just slightly cleaner.
The other difference is serving size. A moka pot brews enough for a group in one go, which is why it’s common for coladas. With an espresso machine, you may need to pull a few shots if you want to share.
You may want to check out our approach for making Cuban coffee in a French press.
FAQ
Can I use brown sugar instead of white sugar?
Yes, but the foam will be less stable. White sugar dissolves faster and makes a thicker espumita. Brown sugar adds a hint of molasses flavor if you don’t mind a softer foam.
Do I need a special type of coffee bean?
No special brand is required, but dark roast beans work best. They give the strong, punchy flavor Cuban coffee is known for. Pre-ground espresso works in a pinch, but grinding fresh always tastes better.
What size grind should I use?
Use a fine grind, the same as you would for a normal espresso shot. Too coarse and the coffee tastes weak, too fine and the machine can choke.
How much sugar should I add?
Start with one tablespoon per single shot. Adjust to taste. Some people like it sweeter and go up to two tablespoons.
Key Takeaways
Making Cuban coffee with an espresso machine is easier than you might think.
- You only need a few basics: dark roast espresso, sugar, and small cups.
- The most important step is whipping the first drops of espresso with sugar to create espumita.
- A moka pot and an espresso machine give slightly different textures, but both keep the sweet, strong character of Cuban coffee.
- For sharing, pull multiple shots and build a bigger batch of espumita for a colada.
- Stick with a fine grind, use enough sugar, and serve hot for the best results.