Cafecito - Cuban Coffee

4-6
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"Cuban coffee is sweet, rich, and delicious. Traditionally, it's served after dinner. It requires a special technique that creates shots of espresso with a thick layer of foamy crema on top. Unlike other espresso drinks, the crema is created with sugar, not milk, and you don't need to have an expensive espresso machine. To make Cuban coffee, a 6-cup or 9-cup stovetop espresso maker or moka pot work best. Brewing the coffee is easy and fine-ground Cuban coffee makes it authentic. The directions may make it seem a little difficult, but after a few tries you'll be expert and can whip this out in no time!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (116.6 g)
  • Calories 57.8
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 9.9 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 0 g
  • Sugars - 13.9 g
  • Protein - 0.3 g
  • Calcium - 21.5 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a large stovetop espresso maker, brew coffee according to the manufacturer's instructions using fine-ground coffee.

Step 2

In a glass measuring cup with at least 2 cup capacity, add the sugar. Once a little bit of coffee has brewed (see note), add about 1 tablespoon to the sugar. Reserve a little extra coffee concentrate in a small dish to use if needed. Place the pot back on the stove to finish brewing.

Step 3

NOTE: It's concentrated and almost like coffee sludge, ideal for whisking with sugar to create the thick paste known as espuma (or espumita).

Step 4

Make the espuma by using a small whisk or spoon to vigorously beat the sugar and espresso until it is a pale brown, almost foamy paste. To get the desired consistency you need to whip the mix for 2-3 minutes. It takes patience and muscle, but the resulting coffee is worth it. You cannot beat it too much. At first, it will be grainy, but by the end the sugar will be nearly dissolved.

Step 5

When the coffee has finished brewing, pour it over the espuma while stirring to incorporate. Let the foamy crema rise to the top.

Step 6

Pour into individual demitasse espresso cups. Shake the measuring cup a little and use a spoon as you pour to get crema into each cup. Buen provecho!

Step 7

NOTE: You can use a 3-cup moka pot but will need to reduce the espuma or the coffee will be too sweet. Since 1/4 cup of sugar is easier to beat into espuma than 1/8 cup, consider making the larger amount. Once the espuma is ready, divide it in half or spoon a tablespoon (or to taste) of espuma into individual cups.

Tips & Variations


  • Stove top espresso maker