If you’ve ever had Cuban coffee (Cubano coffee, cafecito, or Cubano espresso), then you know how great this style of coffee is. I want to share how to make Cuban coffee at home without an espresso machine.
There are so many great coffee recipes that can be daunting if you don’t have the right equipment. Cuban coffee is one of those that’s surprisingly easy to make if you have a few things on hand.
If you’ve read my Moka pot posts, then you are already halfway there. I’ve also written about the best Cuban coffee brands. That’s just about all you need to know.
If you’re brand new to making coffee at home, here are some tips to get you started:
- Understanding coffee roasts
- How to grind your coffee
- How to use a Moka pot
- Water temperature
- Coffee golden ratio
- How to store your coffee
I’m sharing what Cuban coffee is and my recipe to make it at home without an espresso machine.
What is Cuban Coffee?
Cuban coffee, also known as a cafecito, is a Cuban style of espresso brewed extra strong and served with a sweet cream that takes the edge off the robust shot.
Cuban coffee is a short shot of espresso with whipped (usually brown) sugar. The key to the whipped sugar is that makes Cuban coffee, well Cubano coffee, is the first few drops of the espresso shot are added to the sugar and whipped until a light, frothy cream is created. This is called espumita.
Another aspect of Cuban coffee is the cream on top is usually quite rich and thick. This characteristic is what makes this coffee so unique. It also holds a deep community bond for the Cuban American communities in Florida and United States.
If you’ve seen almost any episode of Dexter, this is the style of coffee they’re drinking. It is delightful and something I adore.
The beans are usually a very dark roast and 100% arabica beans. The coffee is traditionally sold in foreground bricks ready for your brewer of choice. Because the coffee is usually ground extremely fine, I would suggest sticking to a Moka pot or another pressurized brewing system.
Many people find this style of coffee to be either really special or too strong. I think the key is finding the right recipe that’s easy to repeat at home. Finding a recipe for making Cuban coffee at home without an espresso machine is the key to this beautiful coffee.
How to Make Cuban Coffee Without an Espresso Machine
Now that we’re all on the same page of what Cuban coffee is let’s look at how to make Cuban coffee (or cafecito) at home without an espresso machine. I want to stick to my belief that coffee should be accessible to everyone, no matter your skillset, financial situation, or location. That’s why I think it’s essential to make specialty coffee recipes without a bunch of expensive specialized equipment.
I’m going to be using a Moka pot for this recipe. Let’s get started
Cuban Coffee (Cafecito) Recipe
4-6 servings (15 minutes)
Ingredients / Equipment:
- 6 Cup Moke Brewer
- 1 Cup Measuring Cup
- 17 grams Espresso Ground Cuban Coffee
- Hot Water
- Whisk
- 1/4 Cup Light Brown Sugar
Directions
- Fill the bottom of the Moka pot up to the release valve. This recipe isn’t going to vary wildly from a basic Moka pot brewing recipe.
- Fill the filter basket with ground Cuban coffee. Make sure to mind the coffee and not pack it into the filter basket.
- Place the sugar in your measuring cups. You’re going to need this to be ready as soon as the coffee starts to boil.
- Place the brewer on your stovetop and bring to a boil. Be sure to keep the handle away from the heat source.
- Once the first few drops of espresso start to bubble up, gently pour them into the sugar. These first few drops of expresso are usually the strongest. This is what makes the espumita.
- Place the brewer back the heat and let it finish brewing.
- Begin to whisk the sugar and espresso drops vigorously. Don’t be frustrated is at first it seems gritty. Keep whisking until you achieve a frothy, light brown sugar mixture. You want it to be thick like frothed milk but an almost caramel color.
- Once the coffee is done brewing, put the coffee into u4-6 small coffee cups and top with the espumita.
- Serve and enjoy!
I usually like this served with sweet pastries or breakfast empanadas pr tacos. This style of coffee goes well with sweet and savory food.
Variations on Cuban Coffee
The Cuban (Cubano or cafecito) is the most well-known version of Cuban coffee, but there are some variations of this espresso style. Here are the different types of Cuban coffee:
- A colada is a 4-ounce Cuban espresso made with espumita (sugar foam) served in a styrofoam cup with little mini plastic cups meant for sharing. It’s very common in South Florida.
- A cortadito is a shot of unsweetened Cuban espresso with steamed milk. You can always sweeten it with sugar if you’d like.
- A cafe con leche is unsweetened Cuban espresso served with hot steamed whole milk. Typically, cafe con leche is served at breakfast.
Conclusion
I hope you’ve learned a lot in this post about Cuban coffee and how to make it home without an espresso machine. Once I figured out how simple it was, I couldn’t;t stop making it for whoever walked through my door.
I would love to know if you have any variations on my recipe or missed something. Let me know in the comments below.