Cuban Coffee Recipe (Step-by-Step)

This guide walks you through each step with simplicity and clarity, ensuring your coffee-making process is as enjoyable as the coffee itself.

Total Time 10

Finely ground coffee: 2 tablespoons of a bold, dark roast to capture the essence of Cuban coffee.
Demerara sugar: 2 teaspoons to sweeten and help create the characteristic espuma.
Water: Use filtered water or spring water
Milk: Optional, only if making café con leche.

Fill Your Espresso Maker: Add water to your espresso maker up to the valve. Insert the filter basket, then add the finely ground coffee. The quality of your ground coffee is vital here, as it's the soul of your cafe Cubano.
Prepare the Sugar Mix: Before brewing, place the demerara sugar in a small cup. The unique texture and flavor of demerara sugar are key to achieving the glossy espuma that Cafe Cubano is famous for.
Brew and Mix: Once your espresso maker is on the stove and your coffee starts to brew, promptly catch the first few drops of coffee and mix them with your sugar. This step—where you blend the coffee into the sugar—is crucial. It's not just about sweetening the coffee; it's about creating the espuma, the creamy foam that tops the coffee and defines its character.
Whisk to Perfection: With a few drops of coffee now mingling with the sugar, use your spoon to whisk vigorously. You're aiming for a light, frothy mixture that will sweeten your coffee and elevate it, adding a smooth texture and rich flavor.
Combine and Serve: Once your coffee is fully brewed, pour it over the sugar mixture, gently stirring to maintain the luxurious foam. This final step marries the boldness of the coffee with the sweetness of the sugar, culminating in a rich, velvety cafe cubano that's ready to be savored.

There you have it, a journey from bean to cup, infused with love, tradition, and a touch of magic. Cheers to the perfect cup of Cuban coffee!