Cafe cubano, also called cafecito, is a concentrated Cuban coffee sweetened with an espuma made by vigorously beating the first drops of brewed coffee with sugar.
A stovetop moka pot supplies the strong coffee, while the first concentrated drops are reserved to whip the sugar before the rest is folded in.
Use only enough first coffee to moisten the sugar; too much liquid prevents the characteristic light foam from forming.
Serving Suggestions
Serve immediately in small demitasse cups after a meal or as a shared afternoon cafecito.
Recipe Notes
Cafe cubano is best served fresh. Scale the coffee and water to the capacity of your moka pot rather than overfilling it.
Cuban Cafe Cubano
Strong, sweet Cuban moka-pot coffee finished with a thin hand-whipped sugar espuma.
Ingredients
Equipment
Method
Brew:
- Fill the moka pot base with water to just below the safety valve. Fill the basket level with coffee without tamping, assemble the pot, and heat over medium-low.
Make the Espuma:
- Place sugar in a small bowl. As soon as the first teaspoon or two of dark coffee emerges, spoon it over the sugar.
- Beat vigorously for 2 to 3 minutes until the sugar becomes pale, thick, and glossy.
Finish:
- Pour the remaining brewed coffee into a heatproof cup. Fold in the whipped sugar until a thin caramel-colored foam rises.
- Divide immediately among six demitasse cups.
Nutrition
Notes
- Do not tamp coffee in a moka pot; level it gently for safe, even brewing.
- Traditional cafe cubano is intentionally sweet and served in very small portions.
