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What is a Cuban coffee?
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Make your own
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Café Cubana Cafecito
A cafecito is not just an espresso with a Spanish name. It’s actually a small shot of coffee with a sweet, thick and frothy topping called “la crema.” What makes it Cuban is the fact that the coffee itself is whipped with sugar. It doesn’t actually contain any cream. The recipe below serves 4.
What You'll Need
- 1 1/4 cups water
- 1/3 cup your favorite Cuban Coffee Queen Ground Coffee
- 1/4 to 1/3 cup pure cane sugar
Instructions
- Fill your moka pot with coffee and water (filtered is best) and reassemble.
- Start to brew over medium heat.
- Place sugar in 2-cup measuring cup.
- As soon as the espresso begins to brew, pour about 1/2 tablespoon espresso over the sugar.
- To finish brewing, return the moka pot to the heat. Remove from heat as soon as brewing is complete.
- Beat sugar and espresso with small spoon until mixture turns into a creamy, light beige paste and most of the sugar is dissolved (about 1 to 2 minutes).
- Pour brewed espresso gently over the creamed sugar and gently stir until a thin layer of sugar foam floats to the top.
- Pour into four espresso cups and serve immediately.
The Espresso
Place sugar in 2-cup measuring cup. As soon as the espresso begins to brew, pour about 1/2 tablespoon espresso over the sugar. To finish brewing, return the moka pot to the heat. Remove from heat as soon as brewing is complete.
Sugar Crema
Beat sugar and espresso with small spoon until mixture turns into a creamy, light beige paste and most of the sugar is dissolved (about 1 to 2 minutes).
Combine and Enjoy
Pour brewed espresso gently over the creamed sugar and gently stir until a thin layer of sugar foam floats to the top. Then distribute into four espresso cups and serve immediately.
SERVE IT IN ONE OF THESE
