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Cafe con Leche in a white mug on a wood table next to a coffee pot and a plate of toast.

Cuban Cafecito and Cafe Con Leche

Cuban cafecito and cafe con leche are absolutely glorious. They are equal parts strong and sweet, making them irresistible. With the right tools and a little practice, you'll be making them like a pro.
Prep Time 5 mins
Cook Time 10 mins
Course Drinks
Servings 4


  • Stove-top Percolator
  • 1 Cup Glass Measuring Cup
  • Small Heat Proof spatula


  • Espresso Coffee Preferably La Llave, Pilon or Bustelo
  • 2 tbsp Sugar
  • 1 Cup Milk warmed, optional


  • With the percolator disassembled, fill the bottom with water up to the valve. Insert the basket to the bottom and make sure there is no water is seeping through.
  • Evenly fill up the basket to the brim with coffee. Add lid and tighten.
  • Heat the percolator on the stove over medium-high heat. Meanwhile, fill a liquid measuring cup with sugar.
  • Once the first bit of coffee starts to brew, add about a teaspoon or two to the sugar. Stir the mixture vigorously until is it light in color and about doubled in volume.
  • Pour the remaining coffee into the sugar mixture and stir until the sugar has completely dissolved.
  • Serve as is for cafecito or with warmed milk for cafe con leche.