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.
02Fill your moka pot funnel filter to the top with ground espresso, lightly press and level out.
03Put 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.
04While the coffee is heating, put 4 heaping tsp of sugar into a 12-oz metal creamer.
05Wait for the first bit of coffee to percolate out, then take a tsp of coffee and pour it into your sugar.
06Using 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.
07Once all coffee is brewed, remove your moka pot from the burner. Pour the remainder of your coffee very slowly into the sugar paste.
08Serve 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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Café Cubano Recipe
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