Here is how to make Cuban coffee (cafecito): brew finely ground dark-roast coffee in a stovetop moka pot, then whip the first few spoonfuls of coffee with sugar into a thick, pale foam called espumita. Pour in the rest of the coffee and stir gently so the foam rises to the top. The result is a small, very strong, sweet coffee with a creamy cap, served in tiny cups.
This method makes about 4–6 small servings from a 3-cup moka pot.
What you need
- A stovetop moka pot, 3-cup or 6-cup
- Dark roast espresso-style ground coffee, about 15–20 g for a 3-cup pot
- 2–4 tablespoons white or demerara sugar (traditionally about 1 tablespoon per small serving)
- A small metal or ceramic cup or pitcher for whipping
- A spoon
- Small demitasse cups (tacitas)
Traditional Cuban coffee often uses Cuban-style brands such as Café Bustelo or Café La Llave, which are dark roasted and finely ground. Any dark roast ground for moka pots will work. See our guide to dark roast coffee for why it suits this style.
How to make Cuban coffee step by step
- Fill the base of the moka pot with water up to just below the safety valve. Using hot water shortens time on the stove and helps avoid a burnt taste.
- Fill the basket with ground coffee, level it with a finger, and do not tamp. Wipe the rim clean.
- Assemble the pot and screw the top on firmly, using a towel if the base is hot.
- Put sugar in your whipping cup. Add 2–4 tablespoons, depending on how sweet you like it and how many people you are serving.
- Heat the pot over medium heat with the lid open.
- Catch the first coffee. As soon as the first dark, concentrated coffee appears, pour about 1–2 teaspoons onto the sugar. Close the lid and lower the heat while you whip.
- Whip the espumita. Beat the sugar and coffee vigorously with a spoon for 1–2 minutes until it turns into a thick, pale, creamy paste. Add a few more drops of coffee only if it is too dry to whip.
- Finish brewing. When the moka pot starts to sputter, take it off the heat.
- Combine. Pour the hot coffee slowly into the espumita and stir gently. The foam will float to the top.
- Serve right away in small cups.
Tips for perfect espumita
- Use only a little coffee. Too much liquid makes syrup instead of foam. Start with a teaspoon.
- Use the first drops. The first coffee out of the moka pot is the most concentrated and foams best.
- Whip fast and long. It should look like light caramel-colored frosting.
- Use a narrow cup so the sugar does not spread out.
- Try an electric frother if your arm gets tired; it works well on the sugar paste.
Moka pot tips for Cuban coffee
- Grind fine, but slightly coarser than espresso machine grind.
- Do not tamp the coffee in the basket.
- Use medium heat. Too high and the coffee tastes burnt.
- Remove the pot as soon as it sputters, and run the base under cold water if you want to stop extraction quickly.
- Rinse the moka pot with water only. Do not use soap on aluminum pots.
Prefer stainless steel? The Bialetti Venus is a stainless moka pot that also works on induction; see our guide to stainless steel coffee makers.
Cuban coffee drinks
- Cafecito: a single small, sweet shot with espumita.
- Colada: a larger serving of cafecito in a cup with several tiny plastic or paper cups, meant to be shared.
- Cortadito: cafecito topped with a small amount of steamed or warm milk.
- Café con leche: Cuban coffee with a lot of hot milk, often for breakfast.
For other strong coffee drinks, see our espresso drink recipes, and for a coffee cocktail, try our Baileys espresso martini.
Can you make Cuban coffee with an espresso machine?
Yes. Pull a double shot into a small pitcher that already has sugar in it, or pour the first few drops onto sugar and whip, then add the rest of the shot. Shots from an espresso machine produce espumita just as well. See how to make espresso at home.
FAQ
What makes Cuban coffee different?
The espumita: sugar whipped with the first drops of coffee into a sweet foam, plus a dark, finely ground roast brewed strong.
Which moka pot is best for Cuban coffee?
A classic 3-cup or 6-cup moka pot works well. Many Cuban households use aluminum Bialetti-style pots; stainless versions work too.
How much sugar goes in Cuban coffee?
Traditionally about 1 tablespoon per small serving, but adjust to taste.
Is Cuban coffee stronger than espresso?
Moka pot coffee is strong but usually a little less concentrated than espresso. It tastes intense because of the dark roast and sugar.
Can I use brown sugar?
Yes. Demerara or light brown sugar adds a caramel note, though white sugar whips into the lightest foam.
