Cafecito Recipe: Authentic Cuban Coffee with Espumita (Sugar Foam)

Cafecito — also called café cubano or simply Cuban coffee — is one of the most beloved espresso drinks in the Caribbean and Latin diaspora. It is a small, sweet shot of strong espresso topped with a glossy tan foam called espumita, made by whipping the first drops of brew with sugar. One sip and you understand why it powers Miami mornings, family dinners, and entire neighborhoods.

This guide covers the authentic moka pot method (how it is actually made in Cuban kitchens), the espresso machine method, the espumita technique step by step, and every variation you will see on a Cuban coffee menu — colada, cortadito, café con leche cubano, and more.

What Is Cafecito?

Cafecito is the everyday Cuban name for a small shot of strong, sweet espresso topped with espumita, a tan sugar-and-coffee foam. The drink itself is roughly 1 oz; the foam adds another half ounce of glossy, caramel-like crema.

The technical Spanish name is café cubano. In Miami and Tampa, cafecito (literally “little coffee”) is what locals say. Older Cubans sometimes call it un cafecito (one little coffee) or simply colada when serving the larger shareable version.

Three things make cafecito different from a regular espresso:

1. Demerara or natural cane sugar is whipped with the first drops of the shot to create the espumita foam.
2. A medium-to-dark Cuban-style roast is used — Café Bustelo, Café La Llave, Café Pilon are the classic supermarket brands.
3. It is meant to be small and sweet — usually served in a 2-3 oz demitasse or shot glass.

Cafecito vs Café Cubano vs Cuban Coffee

These three names refer to the same drink. The differences are regional and casual:

Bottom line: order any of them and you will get the same espresso-with-espumita drink. Quantity is what changes (single shot vs 4 oz colada).

The Espumita Technique (The Key to Real Cafecito)

Espumita is what separates real cafecito from regular sweetened espresso. It is a tan, glossy foam made by whipping demerara or raw cane sugar with the first few drops of brewing espresso. Done right, it floats on top of the rest of the shot like a thick, caramel-colored crema.

How Espumita Works

The first drops of brewing espresso (sometimes called the “guarapo”) are the hottest, most concentrated, and contain the most dissolved sugars and oils. Whipped vigorously with raw cane sugar, they emulsify into a thick, stable foam — essentially a hot meringue made of espresso syrup and sugar crystals. The remaining espresso is then poured on top, but the espumita floats and re-distributes when stirred, sweetening the entire drink.

Espumita Step-by-Step

1. Start brewing your espresso (moka pot or machine).
2. Have ~1 teaspoon of demerara or raw cane sugar per shot already in a mug or small heat-safe cup.
3. The instant the first drops of coffee come out, scoop ~1 teaspoon of that early concentrated brew into the sugar.
4. Whip vigorously with a small spoon for 30-60 seconds until you have a pale tan, thick paste — almost like wet sand turning into a foamy cream.
5. Pour the rest of the brewed espresso into the espumita slowly. The foam will float to the top.
6. Optional: stir gently before drinking, or sip through the foam.

Pro tip: the moka pot makes it easy because the brew comes out slowly, giving you time to catch the early drops. For an espresso machine, position your espumita cup right under the spout and catch the first 5-10 seconds of brew.

Cafecito Recipe (Moka Pot — The Traditional Method)

This is how cafecito is actually made in 90% of Cuban kitchens. The moka pot (called cafetera in Cuba) produces a thick, near-espresso-strength brew that is perfect for cafecito.

Yield: 4-6 small shots (depending on moka pot size) Time: 8-10 minutes

Equipment

• 6-cup moka pot (stovetop espresso maker)
• Small heat-safe cup or mug
• Small spoon (long-handled is best)
• Demitasse or shot glasses

Ingredients

• Cuban-style ground coffee (Bustelo, La Llave, Pilon) — fill the basket, do not tamp
• Filtered water
• 1 tablespoon demerara or raw cane sugar (~3 teaspoons total for 4-6 shots)

Instructions

1. Fill the bottom chamber of the moka pot with filtered water up to just below the safety valve.

2. Fill the filter basket loosely with Cuban-style ground coffee. Mound it level with the rim. Do not tamp — Cuban coffee is meant to flow freely through the moka pot for the right body.

3. Assemble and place over medium-low heat. Leave the lid open so you can see the brew.

4. Prepare the sugar. Put 1 tablespoon raw cane sugar (or demerara) in your serving cup or a small mug.

5. Watch the moka pot. When the first dark coffee drops emerge through the spout (about 4-6 minutes in), spoon out about 1 teaspoon of that first brew and pour it directly into the sugar.

6. Whip the sugar and coffee together immediately. Stir vigorously for 45-60 seconds. The mixture should turn from dark brown granular to a pale tan, thick, glossy paste.

7. Let the rest of the moka pot finish brewing. When you hear the gurgling/sputtering, remove from heat. Total brew time is about 5-7 minutes from when you place it on the stove.

8. Slowly pour the brewed coffee into the espumita cup. The foam will rise to the top, light tan and glossy.

9. Pour into demitasse cups to share, or sip directly. Stir before drinking if desired, or drink through the foam.

Cafecito Recipe (Espresso Machine Method)

If you have an espresso machine, you can make cafecito faster and slightly more refined.

Yield: 1-2 shots Time: 3 minutes

Ingredients

• 18-20g Cuban-style coffee (Bustelo, La Llave) OR any medium-dark espresso roast, ground espresso-fine
• 1 teaspoon demerara or raw cane sugar per shot

Instructions

1. Dose and tamp normally for a double shot. Cuban Bustelo is pre-ground at espresso fineness — use as-is. If grinding fresh, use your standard espresso setting (slightly finer than usual works well too).

2. Place 1-2 teaspoons of sugar in a small heat-safe cup (one teaspoon per shot you are pulling).

3. Position the cup directly under the portafilter spout.

4. Start the shot. As soon as the first ~3-5 mL of coffee come out (about 5-7 seconds in), stop the shot (or move the cup aside for a moment), and whip that small amount with the sugar vigorously for 30-60 seconds until pale tan and frothy.

5. Restart the shot to pull the rest into the same cup, or use a separate cup and combine.

6. Pour the rest of the brew over the espumita to top with the foam.

Easier shortcut method: pull the entire shot first, set aside ~1 teaspoon of the espresso, whip with sugar to make espumita, then float the espumita on top of the remaining shot. Slightly less authentic but much easier.

Cafecito Variations

These are the other Cuban coffee drinks you will see at any Cuban café or ventanita (walk-up window). All start with cafecito as the base.

Colada

A colada is a 3-4 oz shareable cafecito, served in a styrofoam cup with a stack of small plastic shot cups. It is meant to be poured out and shared with co-workers, family, or friends. The recipe is identical to cafecito, just scaled up — typically 3-4 espresso shots whipped with proportional sugar (3-4 teaspoons).

To make: brew a full moka pot or pull 3-4 shots, whip the espumita with all the sugar at once, and combine. Serve in a small carafe with shot cups.

Cortadito (Cuban Cortado)

A cortadito is cafecito + steamed milk in a 1:1 ratio, served in a small cup. Think of it as a small Cuban-style cortado with the espumita already mixed in.

Recipe:

1. Make cafecito as above (1 shot + espumita).
2. Steam or scald 1 oz of whole milk to 150°F (no aggressive frothing — minimal foam).
3. Pour the warm milk into the cafecito.
4. Serve in a small 4-5 oz cup.

The result is sweet, milky, and silky — a perfect afternoon coffee.

Café Con Leche (Cuban Style)

This is the breakfast drink — cafecito poured into a tall glass of hot milk in a 1:4 or 1:3 ratio. The cafecito sweetens the entire glass. Cubans typically dunk tostada cubana (buttered Cuban bread) into it.

Recipe:

1. Make a full cafecito (or pull a double shot with espumita).
2. Heat 6-8 oz of whole milk in a saucepan to nearly boiling — scalded but not boiled.
3. Pour the hot milk into a tall glass or wide cup.
4. Top with the cafecito and stir.
5. Serve with extra sugar on the side, but usually the cafecito’s espumita is enough.

For a deep dive on the broader category, see our café con leche recipe — the same drink as it is made across Spain and Latin America.

Cafecito Frío (Iced Cafecito)

For hot Florida days, cafecito is sometimes served over ice. This is not classically traditional but is widespread in Miami.

Recipe:

1. Make a full cafecito with espumita (using extra sugar — 1.5x normal — to compensate for ice dilution).
2. Pour over a glass of ice immediately.
3. Optional: top with a splash of cold whole milk for a Cuban iced latte.

Bombón / Café Bombón

A café bombón is espresso poured directly over sweetened condensed milk in a clear glass — the two layers stay separate until stirred. It is Spanish/Valencian in origin but very common across Cuban cafés.

Recipe:

1. Pour 1 oz sweetened condensed milk into a small clear glass.
2. Slowly pour 1 shot of hot espresso over the back of a spoon to layer it on top.
3. Stir before drinking.

This is sweeter and thicker than a cafecito and shows off the visual contrast.

Best Coffee Brands for Cafecito

The traditional Cuban brands are widely sold in US supermarkets — they are pre-ground at espresso fineness and roasted dark.

For a higher-end version, use any medium-dark Italian-style espresso blend with at least 10-20% robusta — robusta gives the body and crema needed to support the espumita. See our arabica vs robusta guide for why robusta works so well here.

Sweetness Guide

Cafecito is meant to be sweet — but how sweet varies by family, region, and time of day.

Sugar type matters: demerara and raw cane sugar give the espumita its tan color and slight molasses flavor. White granulated sugar works but produces a paler, less flavorful foam. Brown sugar gives a darker, more molasses-heavy foam (some Tampa Cubans prefer it).

Troubleshooting Cafecito

Equipment Notes

Moka pot size: A 6-cup moka pot makes about 6 small Cuban-style shots (about 6 oz total). For a single cafecito, use a 1-3 cup moka pot. Single-cup moka pots exist and are perfect for solo cafecito.

Espresso machine: any home espresso machine works. Bustelo and La Llave are pre-ground for stovetop and may be a touch fine for some machines — adjust if you get channeling.

Aeropress alternative: brew an Aeropress shot using fine grind and inverted method for ~30 seconds at 200°F. Use the first ½ oz of the press for espumita, the rest for the body of the cafecito.

Frequently Asked Questions

What is cafecito made of?

Cafecito is made of espresso (or strong moka pot brew) and demerara/raw cane sugar whipped together. The first drops of brewing coffee are whipped with sugar to make espumita — a tan sugar-coffee foam — and the rest of the espresso is poured on top.

Is cafecito the same as café cubano?

Yes. Cafecito and café cubano are the same drink. Cafecito (Spanish for “little coffee”) is the everyday/affectionate name used in Miami, Tampa, and Cuban-American communities. Café cubano is the formal name used on menus. Both refer to a sweet espresso topped with espumita foam.

What kind of coffee do you use for cafecito?

The most traditional brands are Café Bustelo, Café La Llave, and Café Pilon — all Spanish-American medium-dark roasts pre-ground for espresso/moka pot. Any medium-dark Italian-style espresso blend works, ideally one with at least 10–20% robusta for body and crema.

What is espumita?

Espumita (“little foam”) is the tan, glossy sugar foam that defines cafecito. It is made by whipping the first few drops of brewing espresso with raw cane sugar for 30–60 seconds until thick and pale tan. The rest of the espresso is poured on top, and the espumita floats.

How much sugar goes in cafecito?

Traditionally 1 teaspoon of demerara or raw cane sugar per shot. Strong-Cuban style uses 1.5–2 teaspoons. Some Miami cafés use as much as 2 teaspoons per shot. The sugar is what creates the espumita — you cannot make cafecito without it.

Can you make cafecito without a moka pot?

Yes. Use any espresso machine (Bustelo or any medium-dark espresso roast), or use an Aeropress with fine grind, or even a strong AeroPress concentrate. The key is a strong, hot, espresso-strength brew so the espumita can be whipped from the first drops.

What is the difference between a cafecito and a colada?

A cafecito is a single small shot (~1.5 oz). A colada is a 3–4 oz shareable version, typically 3–4 espresso shots brewed and whipped together with espumita, served in a styrofoam cup with a stack of small plastic shot cups for sharing.

Is cafecito stronger than regular espresso?

Caffeine-wise, cafecito is the same as regular espresso (about 60–80 mg per shot). It is flavor-stronger because Cuban-style coffee uses a darker roast and more sugar — but the caffeine content per shot is comparable. See our espresso caffeine guide for more.

Related Reading

• Café Con Leche Recipe — the milky breakfast cousin of cafecito
• Vietnamese Coffee Recipe — another condensed-milk-and-espresso tradition
• Café de Olla Recipe — Mexican spiced coffee tradition
• Condensed Milk Coffee Recipe — for a sweeter, creamier alternative
• Espresso Caffeine Guide — how strong is your shot really
• Arabica vs Robusta — why Cuban espresso uses dark robusta blends
• How to Make a Cortado — the original European cortado that inspired cortadito