Cafe Cubano Recipe

Prepare machine or stovetop espresso maker

Fill espresso machine portafilter or Moka pot basket with the finely ground dark roast espresso (about 2 standard shots total). Tamp lightly for a machine, or level the grounds for a Moka pot. Add 8 fl oz water to the machine/reservoir or the bottom chamber of the Moka pot.

Brew 2 strong shots of espresso (about 2–3 fl oz total brewed espresso). Aim for a robust, syrupy extraction. Keep the brewed espresso hot and set aside 1–2 tablespoons of the first, strongest stream if possible for the sweetening step.

Combine sugar and espresso

Place 2 tablespoons granulated sugar in a small metal or heatproof mixing cup. Add 1–2 tablespoons of the freshly brewed hot espresso (the first extraction works best) to the sugar.

Whip to a pale, syrupy foam

Using a small handheld frother, a spoon, or a traditional cafetera muddler, vigorously whip the sugar+espresso mixture until it becomes thick, glossy, and pale tan in color (this is the espuma). This takes about 20–45 seconds by hand and less with an electric frother. The mixture should form a syrupy, slightly foamy paste.

Pour the remaining brewed espresso into a small demitasse cup or 4–6 fl oz cup, leaving room at the top for foam.

Spoon the prepared espuma on top of the hot espresso. Gently swirl or stir once to incorporate a thin layer and create a glossy foam on top.

Optional variations

For a cortadito-style Cafe Cubano, steam or heat 2 fl oz milk and add it to the espresso before or after adding the espuma. For a milder drink, add 1 fl oz hot water to dilute. Add 1/8 tsp vanilla to the foam mixture for a subtle aromatic note.

Serve immediately while hot. Cafe Cubano is typically enjoyed in small cups and sipped slowly to savor the sweet, intense coffee and the silky espuma.