For many, Cuban iced coffee is the best way to enjoy a dark roast espresso on a scorching summer day.
Each of us has our own method for preparing this delicious summertime beverage.
Some like it sweet, some like it strong, and some of us like adding something extra to give it that je ne sais quoi.
No matter how you like your iced Cuban coffee, we can all agree that it’s a refreshing and unique way to enjoy espresso.
So, how do you make iced Cuban coffee?
This article will walk you through making a traditional iced Cuban coffee. We will also provide a recipe for those of you who like to follow directions to the letter.
And for those who like to experiment, we will provide a few ideas for mixing things up and making your iced coffee your own.
But before we start, it’s important to have the right materials and key ingredients to ensure that your iced Cuban coffee is authentic and delicious.
What You’ll Need to Make Iced Cuban Coffee:
You will need the right tools and ingredients to make this type of iced coffee. Below is a list of everything you will need to get started:
- Cup or mug
- Milk frother
- Moka pot
- 1 cup finely ground coffee (espresso roast or dark roast)
- Water (I use filtered water)
- 1-2 tablespoons of sugar
- Ice cubes
- Creamer or milk
Step 1: Start by making your espresso. Fill the bottom chamber of your Moka pot with water up to the fill line. Place the filter basket in the pot and fill it with finely ground espresso coffee. Put the pot on the stove and bring it to a boil. The espresso should be ready in about 5 minutes.
Step 2: While your espresso is heating up, add 1-2 tablespoons of sugar to your creamer or milk and mix until the sugar is dissolved.
Step 3: Once the espresso starts to flow from the pot, pour an ounce or two into the sweetened creamer or milk and whisk with a milk frother until frothy. Return the pot to the stove and finish brewing.
Step 4: When the espresso is finished, pour it into a cup or mug filled with ice cubes. Add the frothy mixture and stir to combine.
Step 5: Enjoy your refreshing Cuban iced coffee!
Recipe Notes Cook’s Tip:
A few things to keep in mind when making iced Cuban coffee…
- For a stronger cup of coffee, use two shots of espresso.
- Feel free to adjust the amount of sugar to your personal preference.
- If you don’t have a Moka pot, you can use an espresso machine or a French press.
- For a low-fat version, use low-fat milk or non-dairy creamer.
- If you’re feeling adventurous, try adding a dash of cinnamon or nutmeg for extra flavor.
- For an extra sweet treat, try adding tablespoons sweetened condensed milk for a rich and creamy drink.
- Discard coffee grinds in the trash, not the garbage disposal.
- Cuban iced coffee is best enjoyed immediately. However, it will keep in the fridge for a few days. Just be sure to give it a good stir before serving.
Now you know how to make iced Cuban coffee.
This refreshing summer drink is perfect for those hot days when you need a little pick-me-up. Be sure to experiment with the recipe and make it your own.
And don’t forget the Cuban culture of sharing this cafe with friends.
See how to make hot Cuban coffee here.
What Is Cuban Style Coffee?
Cuban-style coffee (or café Cubano) is a type of espresso that is brewed with dark-roasted coffee beans. It is sweetened with a thick sugar foam that caramelizes on top of the cup.
What Is Different About Cuban Coffee?
What sets make Cuban coffee apart is the type of brown sugar (called demerara sugar) that is traditionally used to sweeten it. This sugar gives the brew a slightly thicker consistency. The sugar is added during the brewing process rather than at the table.
What Is in Café Con Leche?
Café con Leche is a Cuban coffee that is made with equal parts espresso and whole milk. The milk is scalded and added to the coffee, giving it a creamy texture.
What Does Cuban Coffee Have In It?
Cuban coffee is made with dark roasted coffee beans, sugar, and water and topped with a delicious sugar foam. This coffee is typically enjoyed in black, but can also be enjoyed with milk.