If you want to learn how to use a Cuban coffee maker, you are about to discover one of the simplest and most rewarding brewing methods there is. At first glance, the process seems easy: add water, coffee, and heat. But to make a true café Cubano, every small detail matters. The grind size, the heat level, and how you prepare the sugar foam (espuma) all influence the final taste.
This guide will show you how to use a Cuban coffee maker step by step and share pro tips to help you brew a better cup of coffee every time.
If you are new to Cuban coffee, start with our full guide on how to make Cuban coffee.
What Is a Cuban Coffee Maker?
A Cuban coffee maker is simply another name for a moka pot. It is a small, stovetop espresso maker that uses steam pressure to brew strong and concentrated coffee.
The moka pot has three parts. The bottom chamber holds water, the middle basket holds finely ground coffee, and the top chamber collects the brewed espresso. As the water heats, steam pressure pushes it through the coffee grounds and up into the top section.
Most traditional Cuban coffee makers are made of aluminum, which heats quickly and adds a subtle depth to the brew. Stainless steel versions are also popular for their durability. Regardless of the material, the moka pot is simple to use once you know the right balance of heat, grind, and timing.
For detailed stovetop brewing, read our guide on how to make Cuban coffee on a stove. Or you may find it interesting to try this twist. Check out the Cuban coffee with condensed milk recipe.
Step-by-Step: How to Use a Cuban Coffee Maker
Let’s now see a detailed breakdown of each step.
What You’ll Need Before You Start
Before learning how to use a Cuban coffee maker, it helps to have the right ingredients and tools ready.
Ingredients
- Finely ground dark roast coffee (espresso grind works best for full flavor)
- Water (room temperature, filtered if possible)
- White sugar (to make the espuma that defines authentic Cuban coffee)
Equipment
- Cuban coffee maker (moka pot) – ideally a 3-cup or 6-cup size
- Spoon and small cup or bowl – for whipping the sugar foam
- Small espresso cups (tacitas) – for serving the finished coffee
Instructions
If you plan to brew one serving, use about 1½ tablespoons of ground coffee, 2 ounces of water, and 2 teaspoons of sugar.
Follow these steps for the perfect Cuban coffee.
- Fill the bottom chamber with water: Pour water into the bottom section of the moka pot until it reaches just below the safety valve. Do not cover the valve, as this helps regulate pressure.
- Add the coffee grounds: Fill the filter basket with finely ground dark roast coffee. Level it gently with your finger or spoon, but do not tamp it down. Pressed grounds can block the flow of water and make the coffee taste bitter.
- Assemble the moka pot: Screw the top and bottom parts together tightly to create a good seal. Make sure the rubber gasket and filter are clean and in place.
- Place the pot on medium heat: Set the moka pot on the stove over medium heat. Avoid high heat, which can scorch the coffee and create a burnt flavor.
- Listen for the bubbling sound: As the water heats, it will rise through the coffee grounds and fill the top chamber with espresso. You will hear a soft bubbling or hissing sound. That’s your cue the coffee is almost ready.
- Collect the first drops: Pour about one tablespoon of the first coffee into a small cup. This concentrated portion will be used to whip the sugar foam.
- Make the espuma: Add sugar to the small cup with the coffee and stir quickly until it turns creamy and light brown. This is what gives Cuban coffee its signature texture and balanced sweetness. Check here what is the best sugar to use for Cuban coffee.
- Finish brewing and combine: Once the top chamber is full, remove the moka pot from the heat. Pour the rest of the coffee over the whipped sugar foam and stir gently to blend.
- Serve immediately: Cuban coffee tastes best when it’s fresh and hot. Pour it into small cups (tacitas) and enjoy the glossy, caramel-colored layer on top.
Pro Tips for Using a Cuban Coffee Maker
Here are pro tips that will help you to make every cup of Cuban coffee taste better:
- Use medium heat only. High heat can burn the coffee and damage the moka pot’s gasket over time.
- Never tamp the coffee grounds. A light, even layer helps the water flow properly and prevents bitterness.
- Stop the water at the valve. Filling past the safety valve can cause excess pressure and uneven brewing.
- Grind consistency matters. Use espresso grind coffee. Too coarse makes the brew weak, and too fine can block the filter.
- Clean after every use. Rinse with warm water and let it dry completely. Avoid soap, which can leave residue and affect flavor.
- Replace the rubber gasket when needed. If your coffee leaks or the pot hisses too much, the seal may be worn.
- Warm your cups. Pour a little hot water into your serving cups before brewing. This keeps the espuma from collapsing too quickly.
- Use dark roast coffee. Cuban-style blends are roasted longer, which helps create a smoky, caramelized base that pairs perfectly with sugar.
- Store the moka pot disassembled. Let air circulate to prevent metallic odors or buildup between brews.
FAQ
What kind of coffee should I use in a Cuban coffee maker?
Use finely ground dark roast coffee labeled as espresso or Cuban-style. The fine grind creates the pressure and strength needed for authentic café Cubano.
Can I use a Cuban coffee maker on an electric stove?
Yes. You can use a moka pot on both gas and electric stoves. If you are using an electric stove, keep the heat on medium and make sure the base of the pot stays centered on the burner.
Why does my coffee taste burnt?
The heat was too high or the pot stayed on the stove too long. Always brew over medium heat and remove the moka pot as soon as the top chamber is full.
How do I get thicker foam on top?
Whip the sugar and the first drops of coffee quickly while they are still hot. The heat and pressure caramelize the sugar and trap air, creating thick, glossy espuma.
Key Takeaways
Using a Cuban coffee maker is simple once you know the details that make a real difference.
- A Cuban coffee maker is a moka pot that brews strong, espresso-style coffee using steam pressure.
- Use finely ground dark roast coffee, room-temperature water, and white sugar for authentic flavor.
- Fill the bottom chamber with water up to the safety valve, and never tamp the coffee grounds.
- Brew over medium heat to avoid bitterness and maintain smooth flavor.
- Collect the first drops of coffee to whip with sugar and create the espuma that defines café Cubano.
- Serve immediately in small cups while hot for the best aroma and caramel-colored foam.
- Clean the moka pot by hand after each use and replace the gasket when needed.
- Dark roast beans and proper technique turn every batch into a rich, balanced cup of Cuban coffee.