Cuban Coffee (Cafecito)

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1/4 to 1/2 cup coffee (finely ground; or amount needed for pot)
1 1/2 cups water (or amount for coffee pot)
1/4 cup white granulated sugar


Gather the ingredients.

In a large stovetop espresso maker, brew coffee according to the manufacturer's instructions using fine-ground coffee.

In a glass measuring cup with at least 2 cup capacity, add the sugar. Once a little bit of coffee has brewed, add about 1 tablespoon to the sugar. Reserve a little extra coffee concentrate in a small dish to use if needed. Place the pot back on the stove to finish brewing.

Make the espuma by using a small whisk or spoon to vigorously beat the sugar and espresso until it is a pale brown, almost foamy paste, about 2 to 3 minutes. You cannot beat it too much.

When the coffee has finished brewing, pour it over the espuma while stirring to incorporate. Let the foamy crema rise to the top.

Pour into individual demitasse espresso cups. Shake the measuring cup a little and use a spoon as you pour to get crema into each cup.

Serve and enjoy!

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