Cuban Coffee (Cafecito)
A rich and sweet Cuban-style espresso coffee topped with a distinctive sugar foam (crema). This traditional cafecito is made by beating sugar with the first drops of espresso to create a creamy, caramel-colored foam that tops the intense coffee.
Ingredients
- •3 tablespoons Espresso ground coffee
- •¼ cup sugar
- •1 piece Stovetop espresso maker
Cooking Instructions
- 1.
Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.
5 min
- 2.
While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.
5 min
- 3.
Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.
1 min
- 4.
Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.
2 min
