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How Strong Is Cuban Coffee?

How Strong Is Cuban Coffee?

Cuban coffee is famously known for its richness and intense flavor. It is twice as strong as regular American coffee, made up of a unique blend of both Robusta and Arabica beans that have been carefully roasted to bring out the perfect flavor.

When brewed correctly, the resulting cup of Cuban coffee has an almost syrup-like consistency and an aroma that no other type of coffee can quite replicate. This is why it’s so loved by those in Cuba and around the world.

So if you’re looking for stronger, fuller-tasting coffee, then you should definitely give Cuban coffee a try. It might just be your new go-to favorite.

Is It True That Cuban Coffee Is Stronger Than Regular Coffee?

Yes, it’s true that Cuban coffee is typically two times stronger than regular American coffee when measured in Total Dissolved Solids (TDS). And while the exact strength of each coffee might vary based on the brewing method, roast type, and coffee-to-water ratio, Cuban coffee generally packs a bigger punch than its American counterpart.

One big reason is that Cuban coffee typically uses a fine grind of beans to extract more flavor and oils from the beans. Additionally, Cuban coffee makers brew the grinds with sugar already added in whereas American-style coffee doesn’t usually have sugar added before brewing.

Plus, there are other subtleties like whether water or milk is used during preparation that ultimately affects the resulting taste of the cup.

Overall, when you consider all aspects of how two types of coffee are made; it makes sense why Cuban coffee is frequently thought to be stronger than regular American-brewed coffees.

What Makes Cuban Coffee So Much Stronger Than Regular Coffee?

It all comes down to the methods used to produce it. Compared to regular coffee, Cuban coffee uses a higher grind size, more grounds per volume of water for brewing, and dark roasting techniques, which all contribute to its high Total Dissolved Solids (TDS) level.

Moka Pots Extract More Coffee Than Drip Coffee Makers Or Pour Over Coffee Makers

When it comes to making Cuban coffee, Moka pots are the way to go — they truly extract more flavor and a stronger cup of coffee than drip makers or pour-over methods. This is because Moka pots use steam pressure to force the water through the coffee grounds, extracting much more from the beans than gravity alone would do.

This brewing method not only ensures you get all of the deliciousness that your drip-machine coffee beans have to offer, but it also turns into a much stronger cup than using traditional drip machines or pour-over methods. So if you’re looking for a robust cup of java in the morning, try making Cuban style.

For The Same Amount Of Water, Cuban Coffee Uses More Beans

When it comes to making coffee, the amount of beans used is what makes for a strong and flavorful cup. And when it comes to Cuban coffee, you need more beans than with regular coffee.

That’s because the recommended ratio for the American drip method is between 1:15 and 1:18, while the Cuban Moka pot uses a ratio of between 1:7 and 1:10. This means that for the same amount of water, Cuban coffee uses twice as many beans to make its powerful brew than regular coffee does.

Cuban Coffee Is Stronger Due To The Use Of Dark Roast Beans

Cuban coffee is known for its strength and bold taste, and that comes down to the fact that it’s made with dark roast beans. While regular coffee is typically made using medium roast beans, Cuban coffee takes it up a notch with its darker coffee bean, making it much easier to extract all the flavors from the beans.

The use of dark roast beans also adds a smoky flavor to the brew which doesn’t exist in regular coffee. The darker, more robust flavor can take the perceived strength of Cuban coffee to a whole new level.

Because Of Its Finer Grind, Cuban Coffee Is More Potent

Cuban coffee has a distinct quality that makes it much stronger than regular coffee – its finer grind. By using a smaller grind than other traditional brewing methods like American-style drip coffee machines, Cuban Moka pots are able to extract more coffee from the beans, resulting in a strong and potent cup of joe.

This finely medium ground coffee also works much better with Moka pots than with American coffee makers so you can be sure that you’re always getting the best flavor out of each sip. And because the flavor is more potent, regular coffee drinkers don’t need to use as many grounds for their drink either!

Is Cuban Coffee Stronger Than American Coffee?

Yes. With its unique blend of Robusta and Arabica beans and a special roasting formula, Cuban coffee is, without a doubt, more powerful than conventional Americano coffee.

While it may not come off as strong in the cup when compared to regular American coffee, when properly prepared Cuban coffee is twice as strong with a thick, syrupy taste and an unsurpassed aroma.

Why Do Cubans Value Coffee So Much?

Cuba’s long-standing love affair with rich coffee is deeply rooted in its history. Coffee production has been a part of Cuban life since the 16th century and it was once grown in thriving plantations across the country.

Despite the fact that many coffee farms have since been turned into sugar plantations, Cuban coffee growers continue to cherish stronger coffee to this day. In fact, coffee is so important for Cuban coffee enthusiasts that it is actually part of their monthly food ration – each person receives four ounces per month.

How To Make Cuban Coffee At Home?

Brewing Cuban coffee in your home is simple, requiring just a few ingredients and basic steps.


If you are looking for the perfect cup of Cuban coffee, then you need to know what ingredients to use. To make Cuban coffee at home, you will need 2 tablespoons of demerara sugar and 4 tablespoons of Cuban style or a shot of espresso ground coffee.


  • Start by filling the Moka pot with water and standard coffee, making sure to fill it to the brim without packing it down.
  • Then turn on your stove to medium-high heat and place the Moka Pot on top.
  • Next, put 3 tablespoons of the demerara sugar into a metal pitcher that is large enough to fit all of the cafecito.
  • As soon as you see the coffee start to flow in the collecting chamber, add 1 tablespoon of it into the pitcher with sugar and mix it together vigorously until you have a frothy creamed sugar mixture.
  • Put the Moka Pot back on heat so that it can continue brewing while you do this.
  • Once your unique-tasting coffee is done brewing, slowly add the remaining amount into the pitcher with creamed sugar and stir everything together.
  • The cafecito should now be ready to serve with its “crema” floating at the top.
Ellie Patchen

Ellie Patchen

I love a good cup of coffee on Monday mornings for that pick-me-up, also love them in the afternoon, and on Tuesdays. In fact, it's fair to say that I love coffee all day everyday! So much so that I created a whole site to blog about it, answer questions and to just have a place for my frequent ramblings on the wonder that is.. coffee!

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