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How To Make Cuban Coffee (Café Cubano)

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authentic and perfectly sweet Cuban chocolate ( or café cubano or cafecito ) made with strong espresso and a thick sugar foam .

cuban coffee being poured into a espresso cups

Cuban coffee aka cafecito is my favored beverage of all fourth dimension !
Anyone that has tried it gets it. If you think Starbucks coffee is strong, wait till you try this joy. It sincerely is a delicious cover.

Reading: How To Make Cuban Coffee (Café Cubano)

Cafécito is a huge part of my culture. We make it after every meal. We arrange it at Cuban restaurants for dessert. Heck, we even buy it to share with strangers !

What is Cuban coffee?

Cuban coffee bean is a strong, night ridicule espresso that ’ s honestly means excessively acrimonious .
This is why we have to make it with a sugar form dearly called espumita ( es-pu-mee-tah ) to sweeten the deal .
This delightful carbohydrate foam is made by vigorously mixing granulated sugar with brewed espresso .

What are the different types of Cuban coffee?

A colada is a 4-ounce Cuban espresso made with espumita (sugar foam) served in a styrofoam cup with little mini plastic cups meant for sharing. It’s very common in South Florida, for example, to buy one before going to the nail salon to share with everyone. True story.
A cortadito is a shot of unsweetened Cuban espresso with steamed milk. You can always sweeten it with sugar if you’d like.
A cafe con leche is unsweetened Cuban espresso served with hot steamed whole milk. Typically, cafe con leche is served at breakfast along with buttered Cuban toast which most of us dip in our café. Yum!

The foundation garment of all these different types of Cuban coffee is espresso which is what we ’ re making today .
here ’ s how you make cuban espresso with espumita .

How To Make Cuban Coffee

Brew the espresso. Fill your espresso maker with water and ground espresso according to the manufacturer’s directions. Place on the stove at medium-high heat and brew the espresso.
Make the sugar foam. In a measuring cup or creamer cup, add the granulated sugar. Add the first few drops of espresso from the espresso maker into the cup of sugar. The first few drops of espresso that come out of the espresso maker are usually the most concentrated. That’s what we want! Allow the espresso maker to continue to brew as you make the sugar foam. Stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam (espumita). See photo. If you’ve never done this before, there will be a bit of trial and error. I recommend you add a few drops at a time and stir until the sugar foam is thick but drippy. Be mindful of how much you add so you know how much to add next time.
Combine both the brewed espresso with the sugar foam. Pour the brewed espresso into the cup with the sugar foam. Stir both of them together slowly to combine. Serve in these espresso cups.

P.S. Click here to see this stallion process in natural process on Instagram .

Does it matter if you use granulated sugar or brown sugar?

big wonder ! My ma makes it with both sugars in concert .
I prefer granulate carbohydrate. Brown sugar will result in a blockheaded sugar foam and a moment of a angelic spirit, in my opinion, because brown boodle has molasses .
Either way, it ’ s up to you. It will taste delectable either direction .

Cuban Coffee (Café Cubano)

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By :Jamie Silva

Authentic and perfectly sweet Cuban coffee (or café cubano or cafecito) made with strong espresso and a thick sugar foam.

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Prep Time

mins

Brewing time

mins

Total Time

mins

Ingredients

Stove-top espresso maker
Classic silver bell creamer cup or any measure cup
ground espresso ( I use cuban ground coffee, of naturally, but any black roast will do )
4 tablespoons granulated sugar

TEXT INGREDIENTS

Instructions

Fill your espresso maker with water and labor espresso according to manufacturer ’ randomness directions. place on the stave at medium-high estrus and brew the espresso .
In a measurement cup or cream pitcher cup, add the boodle. Add the first few drops of espresso from the espresso maker into the cup of carbohydrate. The first few drops of espresso that come out of the espresso godhead are normally the most concentrate. That ’ s what we want !
Allow the espresso maker to continue to brew. Meanwhile, stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam (espumita). If you’ve never done this before, there will be a bit of trial and error. I recommend you add a few drops at a time and stir until the sugar foam is thick but drippy.
once the espresso manufacturer is done brewing, pour the brew espresso into the cup with the sugar foam. Stir together lento to combine. Serve immediately into espresso cups. enjoy !