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.
INGREDIENTS
OTHER INGREDIENTS
-
4heaping tspgranulated sugar
-
Water
TOOLS
- 6-cup moka pot or stovetop espresso maker
- 12-oz metal creamer
HOW TO MAKE
Café Cubano
-
01
Fill your moka pot with water until just up to the steam release valve.
-
02
Fill your moka pot funnel filter to the top with ground espresso, lightly press and level out.
-
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.
-
04
While the coffee is heating, put 4 heaping tsp of sugar into a 12-oz metal creamer.
-
05
Wait for the first bit of coffee to percolate out, then take a tsp of coffee and pour it into your sugar.
-
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.
-
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.
-
08
Serve into espresso cups, ensuring a fine layer of foam.
RECOMMENDED COFFEE
Espresso Roast
RECOMMENDED COFFEE
Espresso Roast
RECOMMENDED COFFEE
Espresso Roast
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