Take your taste buds 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.
How to Make
Pour espresso into sugar and grind with spoon.
The ideal consistency for your mixture.
Fill your moka pot with water until just up to the steam release valve.
Fill your moka pot funnel filter to the top with ground espresso, lightly press and level out.
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.
While that coffee is heating, put four heaping teaspoons of sugar into a 12-oz metal creamer.
Wait for the first bit of coffee to percolate out, then take a teaspoon of the coffee and pour it into your sugar.
Using the back of the same teaspoon, grind the coffee and sugar against the wall of the metal creamer for about 60 seconds until consistent and paste-like.
Once all coffee is brewed, remove your moka pot from the burner. Pour the remainder of your coffee very slowly into the sugar paste.
Serve into espresso cups ensuring a fine layer of foam and enjoy.