Cuban coffee is the blood type of most Cuban people. This rich and sweet espresso drink is perfect pick-me-up thanks to its strong kick.
The ratio of coffee to milk in this drink is equal parts. It's the drink you have when you want a shot of espresso and a little bit of milk, but don't want to commit to a big latte. This drink is typically made with evaporated milk instead of regular milk.
This versatile Cuban espresso drink can be enjoyed after dinner, as a snack with a pastelito or for breakfast. I have this drink at least two times a day. Every Cuban restaurant in South Florida offer cortaditos (also known as a cortado) as this drink is a huge part of Cuban Culture and is consumed on a regular basis.
What is cuban coffee?
Cuban coffee, also known as cafecito, is made up primarily of arabica coffee beans and robusta beans. This combination of beans is what gives the drink it's bold finish, full-bodied flavor and strong taste.
Best cuban coffee brands
For real cafe cubano, these are the most popular, best beans / best brands to use.
Café Bustelo
Pilon Espresso
Café La Llave
What kind of sugar to use?
This is a matter of preference. I grew up and still drink café Cubano using white granulated sugar. However, you can also use brown sugar or Demerara sugar.
Variations of traditional cuban coffee drinks
- Cafecito Cubano: An espresso shot of Cuban coffee in a tiny cup that’s no bigger than one and a half ounces. Cafecito also has the traditional espumita.
- Cortadito: A serving of Cuban coffee mixed with a small amount steamed whole milk.
- Colada: A large cup of café Cubano accompanied by smaller cups for serving. This drink is meant to be shared.
- Cafe Con Leche: This is comparable to a latte. 1-2 ounces of Cuban coffee with about 5-6 ounces of steamed milk.
Ingredients needed
- Cuban-style espresso coffee
- Sugar of choice
- Steamed evaporated milk
Equipment needed
All you need for this is a Moka pot, 3-4 oz espresso cups and a milk frother.
Instructions to make a cortadito
Start by making your Cuban cafecito.
- Unscrew the top of the moka pot with the handle from the bottom part of the espresso maker and remove the funnel that nests inside the base of the espresso maker.
- Fill base with water to the level of the safety valve. Replace the funnel into the base and fill it with ground coffee; do not press coffee down.
- Tighten the top to the base. Make sure the top is completely screwed on to the base before putting on the stovetop.
- Set your stove top to medium high to begin brewing.
- Add your white sugar to your creamer cup and carefully watch your moka pot as it brews.
- Once the moka pot begins brewing coffee, you'll remove the moka pot off the stove for a moment and add about 1 teaspoon of the dark coffee to the creamer cup. This is the most important thing! The first few drops of espresso are usually the most concentrated and what'll give you an amazing cuban coffee!
- Place the moka pot back on the stove so it can continue brewing.
- While the coffee continues brewing, use a spoon to mix vigorously your coffee and sugar.
- Continue mixing until you've creamed the sugar and a light brown paste develops.
- By the time you've creamed your sugar, the coffee should be about finished brewing.
- Pour the espresso into the creamer cup and stir gently. You'll see the espumita or sugar foam develop.
Prepare your cortadito
- While your Cuban coffee is brewing, heat and froth your evaporated milk.
- Pour one ounce of espresso into a demitasse cup or any small cup
- Pour into the espresso cup the same amount of steamed milk.
- Add additional sugar, if desired and enjoy
Variations and Substitutions
- Don't have evaporated milk? Opt instead for whole milk or even half & half.
- Want a dairy free cortaditio? What your evaporated milk for coconut evaporated milk.
- Don't have access to Cuban coffee style espresso beans? Opt instead for your boldest espresso coffee of choice.
Storage
Once the coffee has been brewed, it cannot be stored. The brewed coffee will develop a bitter aftertaste. What I like to do is put any left over coffee into ice molds and make coffee ice to enjoy in my iced coffee.
Check out these other drink recipes
Cuban Cortadito
Ingredients
- 3 oz cuban coffee
- 3 oz evaporated milk
- 1 tablespoon white sugar
Instructions
Start by making your Cuban cafecito.
- Unscrew the top of the moka pot with the handle from the bottom part of the espresso maker and remove the funnel that nests inside the base of the espresso maker.
- Fill base with water to the level of the safety valve. Replace the funnel into the base and fill it with ground coffee; do not press coffee down.
- Tighten the top to the base. Make sure the top is completely screwed on to the base before putting on the stovetop.
- Set your stove top to medium high to begin brewing.
- Add your white sugar to your creamer cup and carefully watch your moka pot as it brews.
- Once the moka pot begins brewing coffee, you'll remove the moka pot off the stove for a moment and add about 1 teaspoon of the dark coffee to the creamer cup. This is the most important thing! The first few drops of espresso are usually the most concentrated and what'll give you an amazing cuban coffee!
- Place the moka pot back on the stove so it can continue brewing.
- While the coffee continues brewing, use a spoon to mix vigorously your coffee and sugar.
- Continue mixing until you've creamed the sugar and a light brown paste develops.
- By the time you've creamed your sugar, the coffee should be about finished brewing.
- Pour the espresso into the creamer cup and stir gently. You'll see the espumita or sugar foam develop.
Prepare your cortadito
- While your Cuban coffee is brewing, heat and froth your evaporated milk.
- Pour one ounce of espresso into a demitasse cup or any small cup
- Pour into the espresso cup the same amount of steamed milk.
- Add additional sugar, if desired and enjoy
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