What is Cuban Coffee?
Cuban Coffee ( aka Cafe Cubano ) is a super-sweet coffee induce with whisk sugar and impregnable coffee bean or espresso. The whip boodle rises to the top to form a thick, bubbling layer that resembles crema. This layer, called “ espuma ”, is made of whip boodle, which you ’ ll see how to make in the video recording. Super easily, super delectable. Moka pots are frequently used to brew the coffee needed for this recipe. If you ’ ve never used a moka pot, view our brewing guide here.
Tips and Frequently Asked Questions
Making a Thicker, Sweeter Version
If you prefer your Cuban Coffee closer in consistency to the kind served in paper cups in Miami, you ’ ll have to increase the carbohydrate contentedness to around 1 – 1.5 TABLESPOONS per serving. here ’ s what the concluding product looks like when you use more boodle. It ’ s far dense, the espuma layer is deeper, and the coffee becomes lighter :
What kind of beans should I use for Cuban Coffee?
Cuban coffees are most traditional, but any medium-to-dark roast will do. Cuban chocolate is sold at about all grocery store stores. Brands include Cafe Bustelo and Cafe Pilon, among others. These coffees are a bit fine in drudgery than I typically recommend for moka pots, which makes the future tap ESPECIALLY important :
My Abuela tamps the coffee down when brewing. Why shouldn’t I?
This is a common error with modern moka pots. The instructions with most of nowadays ’ mho moka pots specifically state of matter not to tamp, and for dependable rationality. Tamping makes it harder for the steam to rise through the grounds. This creates a build-up of atmospheric pressure that advanced, aluminum moka pots are not constructed to handle, putting you at risk of a blow-out. Using finely ground coffee ( coarse with Cuban chocolate brands ) increases this risk since the smaller grinds mean more compaction, less tune, and more pressure build-up. So it ’ second particularly important not to tamp. View our Moka Pot Guide for more data .
You’re using decaf in your video. What’s wrong with you…
Health issues dictate that I ’ thousand stick drinking decaffeinated coffee for the foreseeable future. But you don ’ t have excessively ! Lucky you !
You don’t use enough sugar.
It ’ second truthful, traditional Cuban Coffee can have a a lot as a full TABLESPOON of boodle per cup. Feel free to add more sugar if you like. For me, 1-2 teaspoons per serving provides a great symmetry that is still very fresh, but allows the coffee bean spirit to shine through. But in general, more sugar = blockheaded espuma .
My Abuela says you’re doing it wrong.
Like any “ traditional ” recipe, there ’ s many variations out there, and the makers of each one will always claim theirs as the most “ authentic ”. And they may be right !
Safety Advisory:
Moka pots have been used in households worldwide for decades. But it is a pressure-based system, so it ’ south important to read your manual of arms and follow all safety instructions recommended by the manufacturer. Never leave a moka pot unattended on the heat .
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Cuban Coffee Recipe ( Café Cubano )
Prep Time
5
mins
cook time
5
mins
sum time
10
mins
How to make lusciously sugared Cuban Coffee at home using a moka toilet .
Servings
:
2
:
Ingredients
-
4
tsp .
whiten sugar -
Cuban style chocolate
Cafe Bustelo or similar. In the end, you ‘ll need 2 shots of brew coffee . -
water
for brewing the coffee
equipment
-
3
cup
shoot Moka Pot - mixing cup
-
2
espresso or demitasse cups
Instructions
Make the moka batch coffee bean
- You ‘ll need at least 2 shots of coffee in the end. To make this, I used a 3-cup moka pot for this, which makes 2-3 shots .
- Fill moka pot with Cuban grounds. Do not tamp. Level off with feel .
- Fill bottom reservoir with hot water up to right below the coerce secrete valve .
- place the moka pot on medium-low inflame .
- Remove from hotness immediately after the coffee brew .
Make the espuma assortment
- place 4 tsp. of sugar into a desegregate cup. ( use more sugar for more froth )
- once your coffee is brewed, grab 1 tsp of hot chocolate, and identify it into the boodle .
- Whip the sugar and coffee ferociously for 2-3 minutes, until it becomes bubbling and creamy in color. Add more coffee bean, if needed .
meet the coffee
- Pour the rest of the moka toilet coffee bean into the sugar cup .
- Mix thoroughly until carbohydrate is largely dissolved and the espuma layer rises to the top .
- Pour into espresso or demitasse cups, and serve immediately .
Recipe Notes
More sugar will create a chummy foam ( espuma ) layer. Some traditional recipes use up-to a tablespoon per shot of coffee .
Please feel free to ask questions and share your own experiences.
♥ We love to hear from you ! ♥Please feel free to ask questions and share your own experiences. music credit : “ Cumbia No Frills ” by Kevin MacLeod.
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*FTC* – This is not a sponsor video .
Products used in this video recording :
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Notes: Please note that “3 cups” means “3 shots” of coffee in Moka-Pot-speak.
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Notes: Probably cheaper at your local grocery store. Cafe Pilon works as well.
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Notes: These are adorable, heavy-duty, and inexpensive.
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Notes: Great for seeing the “layers” of your drink.
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Notes: Not required, but a mini spatula works great for whipping that sugar.
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Notes: A required item for every household.
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How to Make Cuban Coffee – Cafe Cubano Recipe
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