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Cuban Coffee (3 Ways): Creative Recipes for Cafecito, Cortadito, and Café con Leche Recipe

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3.8 from 9 reviews

Discover the authentic way to make Cuban Coffee in three delightful styles: the classic Cafesito with its signature sweet foam, the creamy Cortadito perfect for a quick espresso 'cut' with milk, and the comforting Café con Leche, a smooth blend of strong Cuban coffee and warm milk. This guide walks you through using a moka pot to brew robust espresso, creating the rich caramel-colored espumita foam, and mastering the perfect milk ratios for each variation. Ideal for coffee lovers looking to bring a taste of Cuba into their kitchen!

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

For Cuban Coffee Base (Cafesito):

  • Ground coffee (fine ground, suitable for moka pot) - enough to fill moka pot filter
  • Water - fill moka pot bottom chamber up to just below the steam valve
  • Granulated sugar - 3-4 tablespoons or to taste

For Cortadito:

  • 1 batch Cuban Coffee (as above)
  • Oat milk - ½ to 1 cup, adjust depending on number of servings and creaminess
  • Evaporated oat milk - optional, use in combination with oat milk

For Café con Leche:

  • 1 batch Cuban Coffee (as above)
  • Oat milk and/or evaporated oat milk - 1 to 2 cups, adjust to desired strength and creaminess
  • Granulated sugar - to taste
  • Pinch of salt - optional, for classic Cuban touch

Instructions

  1. Brew the Espresso in the Moka Pot: Fill the moka pot's bottom chamber with hot water up to just below the steam valve to accelerate brewing. Spoon ground coffee into the filter basket and level it off; gently tamp it down to compact it snugly. Screw the top tightly and place the pot over medium heat. As the coffee brews, it will bubble up into the top chamber. Remove the pot from heat as soon as you notice sputtering to avoid bitterness.
  2. Make the Cuban Coffee (Cafesito): Place sugar into a metal cup or bell creamer cup. As the first few bold, concentrated coffee drops drip from the moka pot, immediately pour them over the sugar. Stir vigorously using a fork or spoon to whip the mixture into a thick, glossy, caramel-colored foam called espumita. Once the rest of the coffee finishes brewing, pour it slowly into the whipped sugar mixture and stir gently. A correct espumita will create a light, sweet foam layer on top. Serve immediately in small espresso cups.
  3. Make the Cortadito: Prepare a batch of Cuban coffee following the steps above. Warm oat milk or a blend of oat and evaporated milk in a small saucepan over medium heat until steamy but not boiling. Pour about ¼ cup of Cuban coffee into a small cup or demitasse and add a few spoonfuls of the hot milk mixture, maintaining a traditional 2:1 coffee-to-milk ratio. Adjust according to preference for creaminess and strength.
  4. Make the Café con Leche: Brew a Cuban coffee batch as instructed. Heat oat milk and/or evaporated milk in a small pot over medium heat until hot but not boiling. Pour desired amount of brewed coffee into a large mug, then slowly add hot milk following a 1:1 or 1:2 coffee-to-milk ratio based on taste. Stir in additional sugar if sweetness is desired. Optionally, add a pinch of salt for an authentic Cuban flavor. Serve warm.

Notes

  • Using hot tap water in the moka pot's bottom chamber can speed up brew time and improve flavor extraction.
  • The ratio of sugar to first coffee drips is crucial to making the perfect espumita; usually about 2 parts sugar to 1 part coffee.
  • Be careful not to overheat milk to avoid scalding; keep it steaming but not boiling.
  • Adjust milk and sugar ratios in Cortadito and Café con Leche to suit personal taste preferences.
  • The espumita foam is the signature element of Cuban coffee and may take a couple of tries to perfect.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Cuban

Find it online: https://recipesvibe.com/cuban-coffee-3-ways-creative-recipes-for-cafecito-cortadito-and-cafe-con-leche-recipe/