How to Make Cuban Iced Coffee: Cafecito-Style Recipe
Short answer: Cuban iced coffee is a cold variation on a sweet, concentrated cafecito. Brew strong coffee in a moka pot or espresso machine, whip a small amount of the first coffee with sugar to make espumita, then combine it with the remaining coffee and pour over ice. Add milk only if you want a milk-based variation.
Recipe and cultural context · Last verified August 27, 2026
This recipe uses a moka pot because it is widely available at home and produces a concentrated base. It is not a claim that every Cuban household makes the drink in exactly the same way. Sugar level, coffee style, serving size, and the choice of milk vary between families and cafés.
Ingredients
| Ingredient | Starting amount | Notes |
|---|---|---|
| Dark roast coffee | Enough to fill your moka basket | Use the basket’s capacity and do not tamp. |
| Water | Up to the moka pot fill line | Use filtered water if possible. |
| Sugar | 1 to 2 tablespoons | Adjust to taste and serving size. |
| Ice | One full glass | Large cubes melt more slowly. |
| Milk or condensed milk | Optional | Use for an iced cortadito or café con leche variation. |
Make Cuban iced coffee step by step
- Brew the coffee. Fill the moka pot with water to the safety valve and the basket with coffee. Heat until the coffee begins to flow, then remove it before the final sputtering stage.
- Make the espumita. Put the sugar in a small cup. Add the first teaspoon or two of brewed coffee and beat until the mixture turns pale, thick, and foamy.
- Finish the brew. Add the remaining coffee to the sugar foam and stir until the sweetness is distributed.
- Build the iced drink. Fill a glass with ice and pour over the sweetened coffee.
- Add milk if desired. Use a small amount for a cortadito-style drink, or more for a café con leche-style iced drink.
Cafecito, cortadito, and café con leche
| Drink | Base | Milk | How it fits this recipe |
|---|---|---|---|
| Cafecito | Small, strong, sweet coffee | None | Serve a small portion over ice for an iced cafecito. |
| Cortadito | Sweet coffee | A small amount of warm or steamed milk | Use less milk so the coffee stays dominant. |
| Café con leche | Strong coffee | A larger amount of milk | Build a softer, creamier iced drink. |
| Colada | A larger serving intended to share | Usually none | Scale the coffee and espumita, then portion it for several small cups. |
Recipe flowchart
Want the strongest, sweetest drink? Use cafecito proportions and no milk. Want a creamy drink? Add a small amount of milk after the espumita. Want less sweetness? Start with one tablespoon of sugar and add only after tasting. Want a larger batch? Scale the coffee and sugar together instead of adding sugar to taste at the end.
Fix common problems
| Problem | Likely cause | Fix |
|---|---|---|
| No foam | Too much coffee was added to the sugar or it was not beaten enough | Use only the first small splash of coffee and beat until pale before adding the rest. |
| Burnt flavor | The moka pot stayed on high heat too long | Lower the heat and remove it before the final sputter. |
| Watery iced coffee | Small ice cubes melted quickly | Use more concentrated coffee and larger ice cubes. |
| Too sweet | The sugar was scaled for a larger batch | Start with less sugar; the coffee cannot be unsweetened after the foam is mixed in. |
Serve it immediately
The espumita is at its best just after mixing, and the drink is most balanced before the ice melts. If you prepare a batch ahead, chill the coffee separately and add ice only when serving. Store leftovers in the refrigerator and use good food-safety judgment.
Related coffee recipes
For the hot version, see the site’s Cuban coffee comparison. If you prefer cold coffee without sugar foam, compare cold brew and iced coffee.
Recipe source
The defining technique is the sugar foam made with a small amount of the first coffee. Compare the method with Epicurious’ cafecito recipe and Café Bustelo’s cafecito recipe.
Scale the recipe without losing the foam
The espumita depends on beating sugar with only a small amount of the first coffee. When scaling up, do not pour the entire moka pot into the sugar at once. Start with a small splash, beat it until pale and thick, then gradually add the rest. This keeps the foam from turning into a thin syrup.
For a less sweet drink, reduce the sugar before brewing rather than trying to remove sweetness afterward. For a stronger iced drink, use a smaller amount of melting ice or chill the coffee before pouring. Adding more coffee after the drink is assembled can make the texture uneven.
Cuban iced coffee FAQ
Can you make it with an espresso machine?
Yes. Brew a short espresso and use the first small amount to whip with sugar. A moka pot is a practical alternative, but the machine and moka versions are not identical.
Is Cuban iced coffee always made with milk?
No. A sweet, black cafecito-style drink can be served over ice. Milk creates a different variation, closer to an iced cortadito or café con leche.
Can you use brown sugar?
You can adjust the sweetener to taste. Different sugars change color and flavor, while the key technique is beating the first coffee into the sugar to create the foam.