Sorry, you need to enable JavaScript to visit this website.
10–12 mins

RECIPE

Café Cubano​

Cafe Cubano Header

MORE ABOUT THE RECIPE

Take your favorite mug on a trip with our Cuban coffee recipe. Cuban coffee is all about technique. While getting the sugar just right takes a little bit of skill, it’s more than worth it for this delicious take on espresso. The way you know you’ve made a great Cuban coffee is by your espumita (little foam), which is the layer of foam on top of each cup of espresso.

TOOLS

  • 6-cup moka pot or stovetop espresso maker
  • Espresso cups
  • 12-oz metal creamer
  • Mixing spoon (teaspoon)

INGREDIENTS

- 1 serving +
Ground Coffee

HOW TO MAKE

Café Cubano​
STEP 01

Fill your moka pot with water until just up to the steam release valve.

STEP 02

Fill your moka pot funnel filter to the top with ground espresso, lightly press and level out.

STEP 03

Put the top chamber on the moka pot, ensure it's twisted on tight, and put the pot on a stovetop burner at medium-high heat.

STEP 04

While the coffee is heating, put 4 heaping tsp of sugar into a 12-oz metal creamer.

STEP 05

Wait for the first bit of coffee to percolate out, then take a tsp of coffee and pour it into your sugar.

Café Cubano​ Step 6a
Café Cubano​ Step 6b
STEP 06

Using the back of the same teaspoon, grind the coffee and sugar against the wall of the metal creamer for 60 seconds until consistent and paste-like.

Café Cubano​ Step 7
STEP 07

Once all coffee is brewed, remove your moka pot from the burner. Pour the remainder of your coffee very slowly into the sugar paste.

Café Cubano​ Step 8
STEP 08

Serve into espresso cups, ensuring a fine layer of foam.

SERVE AND ENJOY

Café Cubano​

Sip. Enjoy. Repeat.