How to Make Cuban Coffee (Cafecito)
Cuban Coffee (Cafecito) is one of the best cafe drinks to master at home — it's simple, impressive, and cheaper than the cafe version. Here's the exact recipe, the ratio that matters, and the common mistakes to avoid.
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Editorial note: this guide is compiled from published manufacturer guidance, general best practices, and aggregated owner experience — not hands-on testing. Always follow your machine’s official manual.
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Kitchen Scale (0.1g)
Editor’s PickWeighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
- + Consistency
- + Cheap
- − One more step
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A $15 handheld frother turns this recipe from 'good' into 'cafe-level' in seconds.
- + Cafe foam at home
- + Cheap
- − Batteries
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Buying advice
1 double espresso + 2 tsp demerara/brown sugar. Put the sugar in a cup or glass, pull the espresso shot directly into it, and immediately whisk (or stir vigorously) until the sugar creates a thick cream (espuma) on top. Pro tip: The espuma is everything — whisk fast while the espresso is hot so the sugar and oils emulsify into a foam.
FAQ
What sugar is traditional?
Demerara or raw brown sugar — its molasses flavor is the Cuban signature. White sugar works but tastes thinner.
Why whisk it?
Whisking emulsifies the coffee oils and sugar into a thick, sweet foam — the signature espuma layer.
Is it a dessert coffee?
Yes — it's served in tiny cups, strong and sweet, often after dinner or as a social ritual.
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Kitchen Scale (0.1g)
Weighing your coffee keeps every recipe consistent — the cheapest upgrade in home coffee.
As an Amazon Associate we earn from qualifying purchases.
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