How to make Cuban coffee

What makes cuban coffee different?

The strong, often bitter brew is served in small cups and was originally created to stretch rationed coffee. The espuma, or sweet foam that sweetens the strong, dark espresso is the hallmark of a true Cuban coffee. The espumita—espresso whipped with sugar—was created to replicate the texture of more expensive cremas and to help temper the bitter taste.

The sweet component is typically made by briskly whisking a small amount of the first draw of the brewing coffee with white or brown sugar till it becomes a delicious, creamy foam. White sugar will allow the taste of the coffee to shine through, while brown sugar—which is popular in Cuba—has a hint of a molasses flavor and will produce a thicker foam.

Cuban coffee recipe

Cuban coffee can be prepared with a rich, dark, finely ground roast in a variety of coffee brewing machines. A Moka pot or stovetop espresso machine is the most traditional brewing method. Here are two additional ways to make Cuban coffee, the first with a KitchenAid® drip coffee maker and the second with a KitchenAid® espresso machine.

Drip cup coffee maker method:

Yields [1]

4-6 servings

[1] Exact yields will vary based on recipe

Ingredients

• Filtered water

• Dark, medium ground roast

• 2 tablespoons white, brown or demerara sugar

Tools

• Drip coffee maker

• Bowl or cup for mixing espuma

• Whisk

• Espresso cups

• KitchenAid® burr coffee grinder (for freshly ground beans) If using a super-automatic espresso machine, the grinder may be omitted.

Brewing time

10 minutes

Total time

15 minutes

Step 1: Prepare coffee

Using 6 ounces of filtered water and one tablespoon of finely ground coffee, brew coffee.

Step 2: Make espuma

When the coffee begins to brew, use approximately one tablespoon of coffee from the first few tablespoons brewed and whisk vigorously with ¼ cup of sugar until a caramel-colored foam appears.

Step 3: Assemble drink

Divide the espuma evenly between 4-6 espresso cups, top with the coffee, stir and enjoy.

Semi-automatic espresso machine method:

Yields [2]

2 servings

[2] Exact yields will vary based on recipe

Ingredients

• Filtered water

• 28-32 grams finely ground roast (freshly ground whole beans or pre-ground coffee)

• 2 tablespoons white, brown or demerara sugar

Tools

• Semi-automatic espresso machine

• Bowl or cup for mixing espuma

• Whisk

• Espresso cups

• KitchenAid® burr coffee grinder (for freshly ground beans) If using a super-automatic espresso machine, the grinder may be omitted.

Brewing time

Less than 2 minutes

Total time

5 minutes

Step 1: Pull espresso shot

Tamp 10-12 grams of finely ground fresh or pre-ground coffee beans into the portafilter, select 1 shot and brew.

Step 2: Make espuma

Pour 1 tablespoon of espresso from first shot into sugar and whisk vigorously with 2 tablespoons of sugar until a caramel-colored foam appears. You can’t over-whisk, so don’t be afraid to put some muscle into your whisking.

Step 3: Pull 2 espresso shots

Prepare 2 more espresso shots.

Step 4: Assemble drink

Divide the espuma evenly between 2 espresso cups, top with the espresso, stir and enjoy.

Tip: Whisking

Whisking the espuma by hand can be accomplished with a hand whisk but a KitchenAid® hand blender can also quickly help create the creamy foam.

What is the best coffee to use for Cuban coffee?

Cuban coffee is made from strong, aromatic, darker Arabica roasts, if not from Cuba then often from Spain or Italy. The coffee beans are finely ground, as you would for espresso. There are a number of Cuban-style ground coffees on the market that are well suited for making Café Cubano.

Is Cuban coffee just espresso?

Cafecito is an espresso drink that’s thicker and sweeter than straight espresso because it’s sweetened with espumita. In addition to cafecito, there are several other popular versions of Cuban coffee. There’s the “sharable” colada, as well as café con leche—sweetened espresso and steamed milk—and the “mini” version of café con leche, cortadito.

What machine do you need to make Cuban coffee?

Creating a strong, aromatic coffee is key to making a good Cuban coffee and this can be accomplished with a variety of coffee makers, including an espresso machine, a drip coffee maker, a french press, as well as with a traditional Moka pot.

How do I serve Cuban coffee?

Because it’s about twice as strong and more concentrated than a typical drip coffee served in North America, Cuban coffee is served in small cups, ceramic demitasse cups or espresso cups. If the drink is purchased at a “ventanita”—little window—it’s usually served in small styrofoam cups.

What foods pair well with Cuban coffee?

For breakfast, Cuban coffee is traditionally paired with guava-flavored pastries or Cuban toast. Cuban toast is typically made with bread containing lard that’s sliced, buttered on both sides and toasted or pressed in a panini maker. Empanadas, ham croquettes and Cuban sandwiches make the perfect accompaniment to Cuban coffee later in the day.

For your next get-together, consider a Latin menu and top it off with Cuban coffee and Mango Flan with Chile Caramel for a mouthwatering and satisfying finale.