Cuban coffee is more than just a strong espresso—it’s a rich tradition that brings people together. Known for its bold flavor and sweet finish, this coffee is uniquely crafted by blending freshly brewed espresso with creamy sweetened condensed milk. The result is a smooth, velvety cup that’s both energizing and indulgent.
We love how simple ingredients come together to create such an iconic drink that’s perfect for any time of day. Whether you’re looking to start your morning with a boost or want a sweet pick-me-up in the afternoon, this Cuban coffee recipe delivers authentic taste right at home. Let’s dive into making this delicious coffee that captures the heart of Cuban culture in every sip.
Ingredients
To craft authentic Cuban Coffee with Sweetened Condensed Milk we use a few simple yet essential ingredients. Each component plays a key role in achieving the classic rich and smooth flavor that defines this beloved beverage.
Coffee Beans or Ground Coffee
The foundation of our Cuban coffee is strong freshly brewed espresso. Opt for:
- Medium to dark roast coffee beans or finely ground espresso coffee
- Cuban-style or espresso roast coffee—rich and bold
- About 2 tablespoons (10-12 grams) per single shot
Grinding your own beans just before brewing enhances aroma and flavor significantly.
Sweetened Condensed Milk
This ingredient sets Cuban coffee apart with its creamy sweetness and velvety texture. Requirements include:
- Use Sweetened Condensed Milk (not evaporated milk)
- About 2 tablespoons (30 ml) per serving to blend perfectly with espresso
- It provides the distinctive rich sweetness and smooth mouthfeel
Sweetened condensed milk’s thick syrupy consistency balances espresso’s robust bitterness beautifully.
Water
Water quality and quantity influence extraction and taste:
| Ingredient | Quantity | Notes |
|---|---|---|
| Filtered Water | 1 cup (240 ml) | For brewing espresso shots |
- Use fresh filtered water for clean extraction
- Amount depends on espresso machine or stovetop espresso maker capacity
Excellent water helps extract rich coffee oils creating that classic Cuban coffee body.
We recommend assembling these ingredients precisely to maintain the traditional flavor and texture that Cuban Coffee with Sweetened Condensed Milk is famous for.
Equipment Needed
To craft the perfect Cuban Coffee with Sweetened Condensed Milk, having the right equipment is essential. This ensures we capture the authentic flavors and smooth texture every time.
Espresso Maker or Stovetop Moka Pot
We recommend using an espresso maker or a classic stovetop moka pot for brewing the rich, concentrated coffee base. The moka pot is most traditional for Cuban coffee preparation, allowing us to achieve that strong, bold espresso-like coffee without needing an expensive espresso machine. Choose a moka pot size that matches the number of servings you want.
| Equipment Type | Purpose | Notes |
|---|---|---|
| Espresso Maker | Produces quick strong espresso | Electric models offer precise control |
| Stovetop Moka Pot | Traditional intense coffee brewing | Simple, stovetop use, iconic in Cuba |
Coffee Grinder (If Using Whole Beans)
For the freshest cup, grinding medium to dark roast beans just before brewing is critical. A coffee grinder lets us control the grind size to match our espresso or moka pot needs. Opt for a fine grind, similar to table salt, for optimal extraction and maximum flavor.
- Blade grinders: budget-friendly but less consistent.
- Burr grinders: preferable for even, uniform grind size.
Small Cups or Demitasse
To serve our Cuban coffee authentically, use small cups or demitasse cups. These cups hold the perfect amount of espresso and are designed to concentrate the aroma and temperature of the coffee. Their size encourages sipping and savoring each rich, sweetened sip.
- Standard demitasse cup volume: 2-3 ounces.
- Ceramic or porcelain preferred to retain heat longer.
Preparation
To create the perfect Cuban Coffee with Sweetened Condensed Milk, precise preparation is key. Let’s walk through each step to ensure an authentic and flavorful result.
Grinding the Coffee Beans
We start with the foundation of our Cuban coffee: the finely ground coffee beans. Use medium to dark roast beans for the bold flavor typical of this style. If you’re grinding whole beans:
- Set your grinder to a fine grind—similar to the texture used for espresso.
- Avoid overly fine grinding that can clog the moka pot and lead to bitterness.
- Grind just before brewing for maximum freshness and aroma.
Measuring the Sweetened Condensed Milk
Sweetened condensed milk is the soul of Cuban coffee’s signature creamy sweetness. Here’s what we recommend:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweetened Condensed Milk | 2–3 tbsp | Adjust based on sweetness preference |
- Use a tablespoon to scoop the milk into a small cup or demitasse before brewing.
- Stir the milk vigorously after the espresso is brewed to create a smooth, frothy “espuma” that gives Cuban coffee its unique texture.
Setting Up the Coffee Maker
For authenticity, the stovetop moka pot is essential. Here’s how we set it up:
- Fill the bottom chamber of the moka pot with filtered water, right below the safety valve.
- Insert the funnel-shaped filter basket.
- Add the finely ground coffee, leveling it off without tamping.
- Screw the top chamber tightly onto the base.
- Place the moka pot over medium heat.
- Wait for the coffee to start bubbling up into the upper chamber — this signals it’s ready.
By carefully preparing each of these elements, we set the stage for a rich, balanced, and sweetened Cuban coffee experience.
Brewing Cuban Coffee
Brewing authentic Cuban coffee is a precise art that combines strong, flavorful espresso with the indulgent sweetness of condensed milk. To achieve the perfect balance, we follow careful steps to extract bold coffee while ensuring ideal strength and smoothness.
Brewing the Espresso or Strong Coffee
To start, we use a stovetop moka pot or an espresso maker—both excellent for delivering the iconic intensity required for Cuban coffee. Follow these instructions for optimal brewing:
- Fill the bottom chamber of the moka pot with filtered water just below the safety valve.
- Add finely ground medium to dark roast coffee to the filter basket. Avoid packing the coffee too tightly; a gentle shake to level it works best.
- Assemble the moka pot securely and place it over medium heat.
- Allow the coffee to brew slowly. You will hear a distinctive hissing sound when the coffee starts to fill the upper chamber.
- Once you hear a gurgling, bubbling sound, remove the pot from heat immediately to avoid bitterness.
- Pour the freshly brewed coffee into a small serving cup or demitasse.
This brewing process creates strong concentrated coffee, which is the backbone of authentic Cuban coffee.
| Step | Action | Detail |
|---|---|---|
| 1 | Fill water chamber | Below the safety valve |
| 2 | Add ground coffee | Finely ground medium-dark roast |
| 3 | Assemble & place on medium heat | Brew slowly without rushing |
| 4 | Listen for gurgling sound | Remove immediately to prevent bitterness |
| 5 | Pour brewed coffee | Use small cup or demitasse |
How to Achieve the Perfect Coffee Strength
The hallmark of Cuban coffee sweetened with condensed milk lies in its perfect strength and sweetness balance. Here’s how we ensure it:
- For every cup of brewed espresso, add 2 to 3 tablespoons of sweetened condensed milk into a separate serving cup.
- As the first drops of hot coffee fill the cup, stir vigorously and rapidly with a spoon. This helps create the famous espuma—a creamy foam that forms at the top.
- The strength can be adjusted by:
- Using slightly more or less coffee grounds in the moka pot.
- Modifying the condensed milk quantity to taste.
- Avoid over-extraction during brewing to prevent bitterness that masks the signature smooth flavor.
Remember, the real secret to perfect Cuban coffee lies in achieving a bold yet balanced brew, harmonized with the creamy sweetness of condensed milk enhancing every sip.
| Variable | Recommended Amount | Effect |
|---|---|---|
| Ground coffee | 18–20 grams per moka pot | Strong espresso base |
| Brewed coffee | 1 demitasse cup (~2 oz) | Concentrated coffee flavor |
| Sweetened condensed milk | 2–3 tablespoons | Adds creamy sweetness, adjusts strength |
| Stirring method | Vigorous, rapid | Creates espuma, smooth finish |
Sweetening the Coffee
Sweetening Cuban coffee with sweetened condensed milk transforms its bold espresso base into a creamy, indulgent treat. This step is crucial for balancing the strong coffee flavor and creating the signature rich sweetness that defines authentic Cuban coffee.
Mixing Sweetened Condensed Milk with Freshly Brewed Coffee
To achieve the perfect cup, start by measuring 2 to 3 tablespoons of sweetened condensed milk per serving, depending on your preferred level of sweetness. As soon as the moka pot finishes brewing, pour the fresh espresso directly into a small mixing cup containing the condensed milk.
We vigorously stir the mixture immediately, combining the concentrated espresso with the thick, luscious milk. This method ensures the milk melts fully into the coffee, producing a uniformly sweet and velvety texture without any graininess. The goal is a harmonious blend where the bitterness of the espresso meets the silky sweetness of the condensed milk in every sip.
| Ingredient | Amount per Serving |
|---|---|
| Freshly brewed espresso | 2 oz (60 ml) |
| Sweetened condensed milk | 2 – 3 tablespoons (30 – 45 ml) |
Tips for Achieving the Classic Cuban Coffee Foam (Espuma)
Creating the iconic foam, or espuma, is what sets Cuban coffee apart. After mixing the condensed milk with the first few drops of brewed espresso, we focus on whipping the combination to a frothy consistency.
Follow these steps to master espuma:
- Use the first few drops of espresso to begin stirring the condensed milk in a small cup or metal container.
- Stir vigorously and rapidly with a spoon or a small whisk for about 15 to 20 seconds.
- The mixture will transform into a thick, light caramel-colored foam with a silky texture.
- Once the espuma forms, gently pour the remaining espresso over it, preserving the foam on top.
This frothy crown adds a luxurious mouthfeel and a visually striking layer that is essential to the authentic Cuban coffee experience. Remember, the secret to perfect espuma is the initial drizzle of espresso combined with energetic stirring — this emulsifies the sugar in the condensed milk, creating that smooth and creamy foam.
“Espuma isn’t just a topping—it’s the heart of Cuban coffee’s texture and sweetness.”
By carefully combining sweetened condensed milk with freshly brewed espresso and crafting the espuma, we ensure every cup embodies the rich tradition and bold flavors Cuban coffee is famous for.
Serving Suggestions
Enjoying our Cuban Coffee Recipe Sweetened Condensed Milk at its best means serving it with care and style. Here are some tried and true ways to elevate every cup we brew.
Traditional Cuban Coffee Presentation
We serve Cuban coffee in small, elegant demitasse cups, typically holding 2–3 ounces, which perfectly highlights its bold flavor and indulgent creaminess. The small size encourages savoring each sip slowly, allowing the velvety espuma — that iconic frothy foam created from mixing espresso with sweetened condensed milk — to shine on top.
To serve traditionally:
- Pour the freshly brewed coffee mixed with sweetened condensed milk gently into the cup.
- Spoon a dollop of the rich, golden foam espuma on top.
- Place the cup on a matching saucer with a small spoon for stirring or enjoying the foam separately.
- Offer alongside a small glass of cold water to cleanse the palate between sips, enhancing the bold flavor contrast.
| Serving Element | Description |
|---|---|
| Cup Size | 2–3 ounces demitasse |
| Foam | Creamy, velvety espuma on top |
| Accompaniment | Cold water glass for palate cleansing |
| Presentation Style | Simple elegant cups with saucers & spoons |
Optional Add-Ins and Variations
Though traditional Cuban coffee stands alone beautifully, we love exploring subtle variations and add-ins that complement its flavor profile:
- Cinnamon or Nutmeg: Lightly sprinkle on top of the espuma for a spicy aromatic twist.
- Vanilla Extract: Add ¼ teaspoon to the sweetened condensed milk before blending for a warm, fragrant undertone.
- Chocolate Shavings: Garnish with dark chocolate curls or a dusting of cocoa powder to add richness.
- Iced Cuban Coffee: Pour the finished mixture over ice for a refreshing cold version perfect for warmer days.
- Almond or Coconut Milk: Substitute a portion of the sweetened condensed milk for a dairy-free alternative with a unique flavor.
“The secret to a truly memorable Cuban coffee experience lies not just in the brewing, but in the details of how we serve and savor it.”
By customizing these elements we can celebrate the bold heritage of Cuban coffee while making each cup uniquely ours.
Storing and Make-Ahead Tips
To enjoy authentic Cuban coffee with sweetened condensed milk anytime, knowing how to store leftover coffee and prepare the milk in advance is essential. Proper storing and preparation preserve the bold flavor and creamy sweetness that define this iconic beverage.
Storing Leftover Coffee
Storing leftover Cuban coffee correctly maintains its bold espresso flavor while preventing bitterness and degradation. Follow these tips to keep your coffee fresh and ready for another indulgent cup:
- Transfer any leftover coffee into an airtight container immediately after brewing to reduce oxygen exposure.
- Store the container in the refrigerator to slow down flavor loss and bacterial growth.
- Consume leftover coffee within 24 to 48 hours for optimal taste.
- Before drinking, reheat gently on the stovetop or microwave; avoid boiling as it may intensify bitterness.
| Storage Aspect | Recommendation |
|---|---|
| Container type | Airtight glass or stainless steel |
| Storage temperature | Refrigerate at 36–40°F (2–4°C) |
| Maximum storage time | 24–48 hours |
| Reheating method | Gentle warming; avoid boiling |
As a note, we do not recommend storing coffee already mixed with sweetened condensed milk for later. The milk can alter texture and flavor upon refrigeration.
Preparing Sweetened Condensed Milk Ahead of Time
While canned sweetened condensed milk is widely available, preparing our own version or having it ready-to-use enhances convenience and customization. Here’s how to prepare and store it efficiently:
- Combine 1 cup evaporated milk with 1¼ cups sugar in a saucepan.
- Heat over medium-low heat, stirring constantly until the sugar fully dissolves and the mixture thickens slightly (about 10–15 minutes).
- Allow cooling, then transfer to a clean, airtight jar.
- Store the homemade sweetened condensed milk in the refrigerator for up to 2 weeks.
- Before use, stir well to restore creamy texture.
| Ingredient | Quantity |
|---|---|
| Evaporated milk | 1 cup (240 ml) |
| Granulated sugar | 1¼ cups (250 g) |
Having this on hand lets us customize sweetness levels easily and guarantees fresh, velvety condensed milk every time we brew Cuban coffee.
Conclusion
Mastering Cuban coffee with sweetened condensed milk brings a rich and vibrant tradition right into our kitchens. The balance of bold espresso and creamy sweetness creates a unique flavor that’s both comforting and invigorating.
By following the right steps and paying attention to details like grind size, brewing method, and espuma, we can enjoy an authentic Cuban coffee experience anytime. It’s more than just a drink—it’s a celebration of culture and craftsmanship in every cup.
Frequently Asked Questions
What is Cuban coffee?
Cuban coffee is a strong espresso blended with sweetened condensed milk, creating a smooth, rich, and indulgent drink. It’s a cherished tradition known for its bold flavor and creamy sweetness.
What ingredients do I need to make authentic Cuban coffee?
You need finely ground medium to dark roast espresso coffee beans, sweetened condensed milk, and filtered water. These simple ingredients combine to create the classic Cuban coffee taste.
What equipment is required for making Cuban coffee?
A stovetop moka pot or an espresso maker is ideal for brewing Cuban coffee. Additionally, a coffee grinder for whole beans and small demitasse cups for serving enhance the experience.
How do I brew Cuban coffee properly?
Fill the moka pot with filtered water below the safety valve, add finely ground coffee without packing it too tightly, then brew slowly over medium heat. Pour the brewed coffee into small cups and mix with sweetened condensed milk.
What is “espuma” in Cuban coffee?
Espuma is the frothy, creamy foam created by vigorously stirring the first drops of brewed espresso with sweetened condensed milk. It adds a smooth texture and is essential for an authentic Cuban coffee.
Can I customize Cuban coffee flavors?
Yes, you can add cinnamon, vanilla extract, or chocolate shavings. You can also make iced versions or use dairy-free milk alternatives to suit your taste while keeping the traditional base.
How should I serve Cuban coffee?
Serve Cuban coffee in small demitasse cups topped with espuma, alongside a glass of cold water to cleanse the palate. Presentation enhances the rich and bold coffee experience.
How do I store leftover Cuban coffee?
Transfer leftover coffee to an airtight container and refrigerate. It’s best consumed within 24 to 48 hours to maintain flavor and freshness.
Can I make my own sweetened condensed milk?
Yes, homemade sweetened condensed milk can be made by combining evaporated milk and sugar. Store it in the refrigerator for up to two weeks for fresh, customizable sweetness.