How to Make Cuban Coffee - Coffee Brews Daily

Cuban coffee, or cafe Cubano, is made with dark roast espresso and whipped sugar foam called espuma. The brewing method creates a concentrated, syrupy texture that defines this unique style of coffee. So, how to make Cuban coffee at home? Use this guide not only to learn how to do it, but also to learn master techniques and pro tips to make it excellent every time.

What Makes Cuban Coffee Unique

Cuban coffee stands apart because of how it’s brewed and sweetened. It’s made under pressure in a moka pot, which forces hot water through finely ground dark roast coffee. The result is a dense, aromatic espresso-style drink.

The second element that defines it is the sugar foam, known as espuma. Instead of adding sugar afterward, it’s whipped with the first few drops of hot coffee. This caramelizes the sugar slightly and gives the drink its creamy, sweet top layer.

Together, the pressure brew and espuma create a coffee that’s strong yet smooth, intense yet balanced. That combination makes it distinct from Italian espresso or American drip coffee. If you want, you can learn more about what makes Cuban coffee so different.

In Cuba, brewing cafe Cubano is part of daily life. It’s often shared with family or coworkers in small espresso cups called tacitas. Each cup carries both strength and sweetness, just like the culture behind it. For more information, check out what makes Cuban coffee so strong that it can stand toe to toe with espresso.

What You’ll Need to Make Cuban Coffee

You don’t need fancy equipment to make Cuban coffee. A few quality ingredients and a moka pot are enough.

Ingredients

1½ tablespoons finely ground dark roast coffee (espresso grind)
2 ounces of water (fill the bottom chamber of the moka pot up to the safety valve)
2 teaspoons of white granulated sugar (adjust slightly to taste, about one teaspoon per ounce of coffee)

Equipment

Moka pot (3-cup or 6-cup size works best)
A spoon and a small cup or bowl for making espuma
Small espresso cups (tacitas) for serving

The type of coffee you use matters. Look for dark roast blends labeled “espresso” or “Cuban style.” They deliver the caramelized depth that balances perfectly with the sugar foam.

How to Make Cuban Coffee in a Moka Pot (Traditional Method)

Here’s how to do it step by step.

Fill the bottom chamber with water.

Add water up to the safety valve. Avoid overfilling.

Add the coffee grounds.

Fill the filter basket with finely ground dark roast coffee. Level it off gently, but don’t press it down.

Assemble and heat.

Screw the top and bottom tightly together. Place the moka pot on medium heat.

Collect the first drops.

When coffee begins to bubble up, pour about one tablespoon of the first drops into a small cup.

Make the espuma.

Mix those first drops with sugar and whip fast until the mixture turns creamy and light brown. This step creates the signature foam that sweetens and smooths the coffee.

Finish brewing.

Let the moka pot finish brewing. When you hear a faint hiss, remove it from heat.

Combine and serve.

Pour the freshly brewed coffee over the whipped sugar foam while stirring gently. Serve in small cups and enjoy the caramel-colored layer that forms on top.

For more tips on stovetop brewing, see how to make Cuban coffee on a stove.

Can You Make Cuban Coffee Without a Moka Pot?

The moka pot is the traditional way to make Cuban coffee, but it’s not the only one. If you don’t own one, there are other brewing methods that can produce a similar strong, sweet flavor.

Espresso Machine

This is the best Moka pot alternative. It brews under pressure and delivers nearly the same strength and texture. Once brewed, mix the first drops with sugar to make espuma.

Learn more in our full guide on how to make Cuban coffee with an espresso machine.

Nespresso or Capsule Machines

Modern capsule machines are convenient and can produce a concentrated base for Cuban-style coffee. Choose a dark roast or ristretto pod, then prepare the sugar foam as usual.

We cover this process here: How to make Cuban coffee with Nespresso.

If you don’t have any of these, you may want to try other brewing tools. It may not be the best idea since it won’t replicate the same results. For a detailed breakdown and what you can expect, check out these posts:

How to Make Cuban Coffee Without Sugar

Sugar is a defining part of Cuban coffee, but some people prefer a lighter or unsweetened version. When you skip sugar, the coffee loses the creamy espuma, so the texture and balance change.

Lightly Sweetened Versions: You can use less sugar, half a teaspoon per ounce, to keep some sweetness without overpowering the coffee.
Brown Sugar for Depth: Brown sugar adds a richer, molasses-like note that feels less sweet but gives body to the brew.
Sugar-Free Alternatives: Artificial sweeteners won’t whip into espuma. If you want a sugar-free version, brew the coffee normally and mix your preferred sweetener afterward.

Types of Cuban Coffee

Once you learn the base recipe, you can make several classic versions that each have a unique flavor and style.

Colada

A large batch of cafe Cubano made for sharing. It’s brewed in a moka pot and poured into small cups (tacitas) so everyone gets a taste of the sweet espuma.

See the full guide on how to make a Colada Cuban coffee.

Cortadito

Equal parts Cuban espresso and steamed milk. It keeps the strength and sweetness but adds a creamy texture.

Learn step-by-step how to make a Cortadito Cuban coffee guide.

Café con Leche

Café con leche means “coffee with milk,” and it’s one of the most common ways Cubans enjoy coffee at breakfast. It starts with a strong Cuban espresso and an equal or larger amount of hot milk.

Proportions:

Use 1 part Cuban coffee to 1 part hot milk for a balanced cup.
For a lighter version, use 1 part coffee to 2 parts milk.

How it’s made:

Brew a batch of Cuban coffee in a moka pot.
Heat milk in a saucepan until it’s steaming but not boiling.
Pour the hot milk into a large mug, then slowly add the coffee.
Stir gently and sweeten to taste (most Cubans still add a little sugar).

What Can Go Wrong

Here are the most common mistakes and what you can do to fix them.

The Coffee Tastes Bitter: The heat was too high, or the grounds were packed too tightly. Use medium heat and avoid pressing down on the coffee.
No Foam on Top: The espuma wasn’t whipped quickly enough, or the coffee wasn’t hot enough. Use the first, strongest drops for best results. Here is a detailed guide on how to make sugar foam for Cuban coffee.
Coffee Tastes Weak: The grind may be too coarse, or you used too much water. Use a fine espresso grind and fill the filter basket fully.
Coffee has a Metallic Taste: Clean the moka pot thoroughly and avoid using soap. Rinse with warm water and dry completely.
Foam Looks Flat: You may have overmixed or let the foam sit too long. Make espuma right before pouring the coffee.

FAQ

What makes Cuban coffee different from espresso?

Cuban coffee is sweetened with whipped sugar foam and brewed in a moka pot. Espresso is brewed under higher pressure but served unsweetened.

Can I make Cuban coffee with any roast?

Use dark roast coffee for the most authentic flavor. Medium roasts lack the caramelized taste Cuban coffee is known for.

Why is Cuban coffee so sweet?

The sugar is whipped with the first drops of hot coffee, forming espuma. It caramelizes slightly and gives a smooth sweetness throughout the cup.

How much sugar should I use?

About one teaspoon per ounce of coffee is traditional. You can adjust slightly to taste.

What’s the best grind size for Cuban coffee?

Use a fine espresso grind. Coarser grinds make the coffee weak, while ultra-fine grinds can block the moka pot filter.

Key Takeaways

Cuban coffee is more than a drink. It is a ritual built around sweetness, strength, and careful brewing.

Use a moka pot for authentic pressure brewing and a dense, espresso-style flavor.
Brew with dark roast, finely ground coffee for a deep, caramelized taste.
Make espuma by whipping the first drops of hot coffee with sugar.
Use one teaspoon of sugar per ounce of coffee for balanced sweetness.
Try variations such as Colada, Cortadito, and Café con Leche once you know the base recipe.
Clean the moka pot by hand and keep your grind consistent for the best results.
One or two small cups per day are enough to enjoy the flavor without too much caffeine.