The short answer: To make café Cubano, brew finely ground dark roast coffee in a moka pot. Catch the first few drops, whip them with sugar until you have a thick, pale foam called espumita, then stir in the rest of the coffee and pour into small cups. It takes about 10 minutes and you only need coffee, water and sugar.
Café Cubano, often called a cafecito, is part of daily life in Miami, where Don Pablo roasts its coffee. It's small, strong and sweet, and it's easier to make at home than you might think.
What is café Cubano?
Café Cubano is a concentrated, espresso-style coffee sweetened with sugar as it's made. What sets it apart is the espumita, the creamy layer that forms when sugar is whipped with the first drops of coffee. The name refers to the style of preparation, not where the beans were grown.
What you need
- Moka pot: Also called a stovetop espresso maker or cafetera. The 3-cup and 6-cup sizes are the most common.
- Dark roast coffee: Choose a bold coffee ground fine, close to an espresso grind. Our Don Pablo Cafe Cubano Coffee is made for this.
- Sugar: White or raw cane sugar both work.
- Water: Filtered water, if you have it.
- Small metal cup or heatproof pitcher: For whipping the espumita.
- Spoon or small whisk: A spoon is all you need.
- Small cups: Demitasse cups or tacitas are traditional.
How much sugar should you use?
Start with these amounts, then adjust to your taste. Using less sugar will also give you less foam.
| Moka pot size | Starting amount of sugar |
|---|---|
| 3-cup | 3 to 4 teaspoons |
| 6-cup | 6 to 8 teaspoons |
How to make café Cubano, step by step
- Measure the sugar. Add it to your small cup or pitcher and keep it next to the stove.
- Add the water. Fill the bottom of the moka pot to just below the safety valve. Don Pablo recommends water between 190°F and 195°F, so you can use water that has stood for two minutes after boiling. Use a towel to protect your hand from the hot base.
- Add the coffee. Fill the basket and level it off. Don't tamp it down, since packing the grounds can make the coffee harder to brew and more bitter.
- Start brewing. Screw the pot together and place it over low to medium heat with the lid open.
- Catch the first drops. As soon as coffee appears, pour just enough into the sugar to moisten it, usually 1 to 2 teaspoons. Return the pot to the heat.
- Whip the espumita. Beat the mixture hard with a spoon for a minute or two, until it's thick, creamy and pale caramel in color.
- Finish brewing. Take the pot off the heat when the stream turns light and honey-colored, or when you hear it start to sputter.
- Combine. Pour the coffee slowly into the espumita, stirring gently. The foam will rise to the top.
- Serve right away. Pour into small cups, making sure each one gets some foam.
Why didn't my espumita foam?
- Too much coffee in the sugar: This is the most common problem. Start with less than you think you need, since you can always add a little more. If the mixture turns thin, add a bit more sugar and keep whipping.
- You stopped too soon: Keep going until the mixture lightens in color and thickens.
- You waited too long to catch the coffee: Watch closely once the pot starts to heat. The first drops are the ones you want.
It can take a few tries to get right. Even a thinner foam will still make a sweet, delicious cup.
How is café Cubano served?
Serve it hot in small cups, either on its own or with something sweet. It's a natural match for buttered Cuban toast or pastelitos, and it's just as welcome after dinner.
Cortadito, café con leche and colada
| Drink | What it is |
|---|---|
| Cafecito | Café Cubano on its own, served in a small cup |
| Cortadito | Café Cubano with a small amount of steamed milk |
| Café con leche | Café Cubano with a generous amount of hot milk, often enjoyed at breakfast |
| Colada | A larger serving of café Cubano poured into small cups and shared |
What coffee is best for café Cubano?
Dark roast is the traditional choice because its bold flavor stands up to the sugar. Don Pablo Cafe Cubano Coffee is a full-bodied dark roast made from premium Arabica beans and roasted in Miami. It's bold and complex with low acidity and a smooth, sweet finish, so it's strong enough for a traditional cafecito and smooth enough for café con leche.
For the freshest flavor, buy whole bean and grind right before you brew. To learn more about roast levels, read our guide to light, medium and dark roast.
Frequently asked questions
What is the difference between café Cubano and espresso?
Espresso is made with a machine that forces water through finely ground coffee at high pressure, and any sugar is usually added afterward. Café Cubano is traditionally made in a moka pot and is sweetened during preparation. Its foam comes from whipped sugar and coffee, not from the pressure of an espresso machine.
What is espumita?
Espumita is the sweet, creamy foam on top of café Cubano. It's made by whipping sugar with the first few drops of brewed coffee.
Is café Cubano the same as a cafecito?
In everyday use, yes. Both usually refer to a small serving of strong, sweetened Cuban-style coffee.
Can I make café Cubano without a moka pot?
Yes. You can use an espresso machine. Brew into a cup, whip a small amount of the coffee with sugar, then stir in the rest. Never put sugar in the machine itself.
Can I make café Cubano without sugar?
You can brew the same strong coffee without sugar, but you won't get the espumita or the sweetness that make it café Cubano.
Does café Cubano have to use coffee from Cuba?
No. "Cubano" describes the style of coffee and how it's prepared, not the origin of the beans.
Can I make café Cubano ahead of time?
It's best right after brewing, while it's hot and the foam is fresh.
The bottom line
Great café Cubano comes down to three things: a bold dark roast, a moka pot and a well-whipped espumita. Give it a try this weekend, and don't worry if the first foam isn't perfect. For more ways to brew, see our Brewing Instructions and 5 Popular Ways to Brew Don Pablo Coffee.