Can I use an automatic espresso machine instead of a Moka Pot?

Yes, you can make Cubano Coffee with an automatic espresso machine, but the moka pot offers a more traditional method and flavor. If using an espresso machine, brew a strong shot and follow the same espumita technique, whisking the first drops of coffee with sugar until creamy. The moka pot’s gentle pressure mimics classic cafe cubano taste more closely, but both work well.

What are the differences between Cafecito, Cortadito, and Café con Leche?

A cafecito is pure espresso sweetened with espumita. A cortadito “cuts” that espresso with a splash of milk for a smoother sip. Café con leche blends equal parts espresso and steamed milk, often served with breakfast. All three are rooted in Cubano Coffee tradition but vary in milk content and sweetness, making each suited for different moods or times of day.

What kind of sugar works best for the espumita?

White sugar is most common for making espumita, it dissolves quickly and creates a light, glossy foam. Brown sugar adds caramel and molasses notes, producing a darker foam and richer flavor. For authentic Cubano Coffee, either works; choose based on your preferred sweetness and depth. The key is whisking the first drops of coffee vigorously until pale and creamy.

How much caffeine is in a shot of Cuban coffee?

A single shot of Cubano Coffee (about one ounce) typically contains 60–90 mg of caffeine, depending on the beans and brew time. This is comparable to a standard espresso shot. For more detailed nutrition and caffeine data, see the USDA coffee facts . Enjoy responsibly, especially if you’re sensitive to caffeine.

Cubano Coffee Recipe – 10-Minute Ultimate At-Home Guide

Name: Cubano Coffee – How to Make Authentic Café Cubano at Home
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Cuban
Ingredients: 3 tablespoons finely ground Cuban-style espresso (e.g., Bustelo, Pilon, La Llave); 3 tablespoons sugar (white or brown, based on preference); Filtered water (filled to moka pot’s safety valve)

Description

Authentic Cuban coffee made at home with a moka pot. Sweet, bold, and topped with espumita, it’s a flavorful ritual rooted in community.

Ingredients

Scale

3 tablespoons finely ground Cuban-style espresso (e.g., Bustelo, Pilon, La Llave)

3 tablespoons sugar (white or brown, based on preference)

Filtered water (filled to moka pot’s safety valve)

Cook Mode Prevent your screen from going dark

Instructions

Prepare your moka pot: Fill the bottom chamber of a six-cup moka pot with cold filtered water up to the safety valve. Insert the filter basket and fill it with finely ground Cuban-style espresso. Do not tamp the grounds. Assemble the moka pot and place it on medium heat with the lid open.
Start the espumita: As soon as the first syrupy drops of coffee emerge, quickly spoon 1–2 teaspoons into a bowl with the sugar. Whisk vigorously using a fork or small whisk until the mixture turns pale, thick, and glossy. This forms your espumita.
Finish the brew: Allow the remaining coffee to brew over low heat. When the stream lightens in color, remove from heat to prevent bitterness. Pour the rest of the coffee into the espumita and stir to combine thoroughly.
Serve and enjoy: Serve immediately in small demitasse cups. Enjoy as a solo cafecito, share as a colada, or add warm milk for a cortadito or café con leche.

Notes

Use white sugar for light, glossy espumita, or brown sugar for a deeper caramel note. Keep tools dry for best foam results. Adjust sugar to taste. Moka pot brewing creates the closest flavor to traditional café cubano.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Drink
Method: Stovetop
Cuisine: Cuban

Nutrition

Serving Size: 1 demitasse cup
Calories: 30
Sugar: 3g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg