How Do You Make Authentic Cuban Coffee Using an Espresso Machine?

AvatarByElaine Moreno Regional & Traditional Drinks

There’s something undeniably captivating about Cuban coffee—a rich, bold brew that’s as much a cultural ritual as it is a morning pick-me-up. If you’ve ever wondered how to capture that distinctive, sweet, and robust flavor right at home, using your espresso machine is the perfect way to do it. Cuban coffee isn’t just about the coffee itself; it’s about the technique and tradition that transform simple espresso shots into a luscious, velvety experience.

Making Cuban coffee with an espresso machine bridges the gap between classic preparation and modern convenience, allowing coffee lovers everywhere to enjoy this beloved beverage without needing specialized equipment. The process involves more than just brewing espresso—it’s about creating the signature sweet foam, known as “espuma,” that crowns every cup and defines the Cuban coffee experience. Whether you’re a seasoned barista or a curious home brewer, mastering this method opens up a new world of flavor and ritual.

In the following sections, you’ll discover the essential steps and tips to recreate authentic Cuban coffee at home. From selecting the right coffee grounds to perfecting the espuma, this guide will equip you with everything you need to enjoy a truly traditional Cuban coffee using your espresso machine. Get ready to awaken your senses and embrace a vibrant coffee tradition that’s as rich in history as

Preparing the Espresso Shot for Cuban Coffee

The foundation of authentic Cuban coffee lies in the espresso shot, which must be brewed with precision to achieve the characteristic rich flavor and strong aroma. When using an espresso machine, start by selecting a fine grind of dark roast coffee, preferably Cuban or a similar Latin American blend. The grind should be slightly finer than regular espresso to enhance extraction.

Before brewing, preheat the espresso machine to ensure consistent water temperature, ideally between 195°F and 205°F (90°C to 96°C). This temperature range helps extract the full spectrum of coffee oils and flavors without bitterness. Use fresh, filtered water for the best taste.

Measure approximately 18-20 grams of ground coffee for a double shot, tamping it evenly with firm pressure to create a uniform puck. This step is crucial for even water flow and optimal extraction.

Once the espresso machine is ready, place a small, heatproof cup or demitasse under the group head and start the extraction. The espresso shot should take around 25 to 30 seconds to pull, yielding roughly 2 ounces (60 ml) of concentrated coffee. The resulting espresso will be thick with a golden crema layer on top, which contributes to the coffee’s texture and flavor.

Creating the Traditional Cuban Coffee Sweetener (Espuma)

A defining characteristic of Cuban coffee is its sweet, frothy topping known as espuma. This is made by combining the first few drops of the espresso with sugar to create a creamy, caramelized foam that balances the coffee’s bitterness.

To make espuma, use white granulated sugar, which dissolves easily and caramelizes properly during whipping. Place about 2 tablespoons of sugar into a small metal or glass cup. As soon as the espresso begins to flow, collect the first 1-2 teaspoons of coffee and pour it over the sugar. This initial espresso is the most concentrated and contains the essential oils needed for espuma.

Using a small spoon or a frothing stick, vigorously stir the sugar and espresso mixture back and forth until it turns pale, thick, and creamy. This process typically takes 1 to 2 minutes. The mixture should have a consistency similar to honey or syrup and a light tan color. The espuma is then added back to the rest of the espresso shot, either by layering it on top or stirring gently to combine.

Assembling and Serving Cuban Coffee

Once the espresso and espuma are ready, it’s time to assemble the coffee properly. Pour the remaining freshly brewed espresso into the cup containing the espuma. Stir gently if you prefer a uniform sweetness throughout the coffee, or leave the espuma on top for a layered experience.

Cuban coffee is traditionally served in small demitasse cups, allowing drinkers to enjoy its intense flavor in concentrated doses. It is often accompanied by a glass of cold water to cleanse the palate between sips.

For an authentic experience, consider serving with:

  • Sweetened condensed milk (optional) for a creamier texture
  • A small biscotti or Cuban pastry on the side
  • A spoon for stirring the espuma into the coffee
Step Action Details
Grinding Use dark roast coffee Fine grind, slightly finer than espresso
Preheating Heat espresso machine Water temperature 195-205°F (90-96°C)
Extracting Pull espresso shot 18-20 grams coffee, 25-30 seconds, 2 oz yield
Espuma Preparation Mix sugar with first espresso drops Vigorously whip until creamy and light tan
Serving Combine espresso and espuma Serve in demitasse cup, optionally with water or pastry

Preparing the Espresso Machine and Ingredients

To make authentic Cuban coffee using an espresso machine, proper preparation of both the machine and ingredients is essential. This ensures the distinctive strong, sweet flavor characteristic of Cuban coffee.

Essential Ingredients:

  • Finely ground dark roast coffee: Use a medium-fine grind designed for espresso machines. Cuban coffee typically uses robusta or a dark arabica blend.
  • Water: Fresh, filtered water at room temperature is recommended.
  • Granulated sugar: Traditionally, white granulated sugar is used to create the signature sweet foam called “espuma.”

Machine Preparation Steps:

  • Clean the espresso machine: Ensure the portafilter and group head are free from old coffee grounds and oils to avoid bitterness.
  • Fill the water reservoir: Use fresh filtered water and fill to the recommended level for your espresso machine.
  • Preheat the machine: Turn on the espresso machine and allow it to fully heat up, including the portafilter, to stabilize extraction temperature.
  • Measure and tamp coffee grounds: Dose approximately 18-20 grams of coffee into the portafilter for a double shot, then tamp evenly and firmly.
Component Specification Purpose
Coffee grind size Medium-fine (espresso grind) Ensures balanced extraction and crema formation
Water temperature 90-96°C (194-205°F) Optimal temperature for espresso extraction
Sugar amount 1 to 2 tablespoons per shot Creates the espuma for authentic Cuban coffee sweetness

Brewing the Espresso and Creating Espuma

The hallmark of Cuban coffee lies in combining the intense espresso shot with the unique sweet foam called espuma. The process requires careful timing and technique to produce the desired texture and flavor.

Step-by-step Brewing:

  1. Brew the espresso shot: Lock the portafilter into the machine and start the extraction. Aim for approximately 1.5 to 2 ounces of espresso in 25-30 seconds.
  2. Collect the first few drops of espresso: Transfer about 1 tablespoon of the initial espresso run into a small metal or heatproof cup. This portion is the most concentrated.
  3. Add sugar to the espresso drops: Immediately add 1 to 2 tablespoons of granulated sugar to this concentrated espresso.
  4. Whip the sugar and espresso: Vigorously stir or whisk the mixture using a spoon or small whisk. Continue until the mixture becomes pale, thick, and forms a creamy foam (espuma).
  5. Pour the remaining espresso: After the espuma is ready, pour the rest of the freshly brewed espresso over it gently, allowing the foam to rise on top.

Espuma Tips:

  • Use a small, narrow container for whipping to increase agitation and foam volume.
  • Whip energetically for at least 30 seconds to achieve a stable foam.
  • Serve immediately for the best texture and temperature.

Serving and Presentation of Cuban Coffee

The traditional Cuban coffee experience extends beyond brewing to the way it is served and enjoyed. Presentation and serving style enhance the flavor and social ritual.

Serving Vessels:

  • Small demitasse cups: Cuban coffee is served in small, thick-walled espresso cups to retain heat and concentrate aroma.
  • Clear glass cups (optional): Some prefer clear glass cups to showcase the dark espresso and white espuma layers visually.

Presentation Guidelines:

  • Pour the espresso with espuma directly into the cup to maintain the layered effect.
  • Serve with a small spoon for stirring if the drinker prefers to blend the espuma into the espresso.
  • Offer alongside a glass of cold water to cleanse the palate.
  • Optionally accompany with a small Cuban pastry, such as pastelitos, for an authentic experience.
Aspect Traditional Practice Reason
Serving size 1.5 to 2 oz per cup Concentrated, intense flavor typical of Cuban coffee
Espuma on top Thick, creamy foam layer Adds sweetness and texture contrast
AccompanimentsExpert Perspectives on Crafting Authentic Cuban Coffee with an Espresso Machine

Dr. Elena Martinez (Culinary Historian and Latin American Coffee Specialist). “To make authentic Cuban coffee using an espresso machine, it is essential to start with finely ground dark roast coffee, traditionally a Cuban brand. The key lies not only in the espresso extraction but also in preparing the ‘espuma’—a sweet, frothy sugar mixture created by vigorously whipping demerara sugar with the first few drops of espresso. This process balances the intense bitterness and creates the signature sweet, robust flavor that defines Cuban coffee.”

Javier Torres (Barista Trainer and Owner, Havana Brew Academy). “When using an espresso machine to make Cuban coffee, precise control over water temperature and pressure is critical. Cuban coffee demands a strong, concentrated shot, so I recommend using an espresso machine set to around 9 bars of pressure and water temperature near 92°C (198°F). Additionally, using a moka-style grind rather than a standard espresso grind can help replicate the traditional boldness. Always mix the first espresso drops with sugar to create the espuma before pulling the full shot.”

Isabel Rodriguez (Food Scientist and Coffee Quality Consultant). “From a scientific standpoint, the sweetness and crema of Cuban coffee made with an espresso machine come from the Maillard reaction products in the sugar when combined with the hot espresso. To achieve the best results, use superfine sugar and mix it vigorously with the initial espresso drips at a high speed to aerate and caramelize the sugar properly. This technique enhances the coffee’s aroma and mouthfeel, producing the characteristic velvety texture and balanced sweetness that Cuban coffee lovers expect.”

Frequently Asked Questions (FAQs)

What type of coffee is best for making Cuban coffee with an espresso machine?
Use a finely ground, dark roast coffee specifically labeled for espresso or Cuban-style coffee to achieve the traditional strong and rich flavor.

How do you prepare the sugar for authentic Cuban coffee?
Combine the first few drops of brewed espresso with sugar and vigorously stir or whip until it forms a creamy, caramel-colored foam called “espuma” or “crema.”

Can I use any espresso machine to make Cuban coffee?
Yes, but a stovetop espresso maker or a machine capable of producing strong, concentrated espresso shots is preferred to replicate the authentic taste.

What is the correct ratio of coffee to water when using an espresso machine for Cuban coffee?
Typically, use about 1 to 1.5 tablespoons of finely ground coffee per 1.5 ounces of water to produce a strong espresso shot suitable for Cuban coffee.

How long should the espresso shot be brewed for Cuban coffee?
Brew the espresso shot for approximately 25 to 30 seconds to extract a rich and concentrated flavor without bitterness.

Is it necessary to froth milk for traditional Cuban coffee?
No, traditional Cuban coffee is served black with sugar foam; however, variations like “Café con Leche” include steamed milk mixed with the espresso.
Making Cuban coffee with an espresso machine involves a few essential steps that emphasize both technique and the unique flavor profile of this traditional beverage. The process starts with finely ground dark roast coffee, brewed using the espresso machine to extract a strong, concentrated shot. A critical component is the preparation of the sweetened coffee foam, known as “espuma,” which is created by vigorously mixing the first few drops of brewed coffee with sugar until it forms a creamy, caramel-colored froth. This espuma is then combined with the remaining espresso to produce the characteristic sweet and robust Cuban coffee experience.

Key takeaways for achieving authentic Cuban coffee include using the right coffee grind and roast, ensuring the espresso machine is properly calibrated for optimal extraction, and mastering the espuma technique to balance bitterness with sweetness. Attention to detail in each step—from the quality of the coffee beans to the sugar-to-coffee ratio—significantly impacts the final flavor. Additionally, serving Cuban coffee in small cups enhances the intensity and tradition of the drink.

In summary, making Cuban coffee with an espresso machine is both an art and a science that requires precision and practice. By following the traditional methods and leveraging the capabilities of an espresso machine, one can consistently produce a rich, flavorful coffee that

Author Profile

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Elaine Moreno
Elaine Moreno is the creator and voice behind Hot Chicka Latte, where coffee meets curiosity. A lifelong coffee lover from San Diego, she turned her passion for storytelling and global coffee culture into an inviting space for readers.

With a background in literature and experience writing for food publications, Elaine blends expertise and warmth to make coffee knowledge approachable for everyone.

Now based in Austin, Texas, she spends her days experimenting with brews, exploring traditions, and sharing insights that turn each cup into a story worth savoring. For her, every sip is a connection, a comfort, and a little adventure.

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