CUBAN COFFEE (CAFECITO)
No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has sweet crema floating over strong espresso coffee. Despite its name, crema has nothing to do with cream-it's actually foam made from sugar that's been thoroughly beaten with a splash of coffee. Many don't realize that it's the technique for making the crema-not the type of coffee beans used-that makes the coffee Cuban. But for the full Cuban experience, Castro recommends using Café Bustelo espresso. Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe for Cuban coffee, or cafecito, as part of a festive Cuban party menu she created for Epicurious.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- 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.
- 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.
- 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.
- 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.
- SPECIAL EQUIPMENT:.
- Stovetop espresso makers come in several sizes. This recipe is written for the 6-cup version, yet you can substitute any other size simply by adjusting the amount of coffee and sugar used. Ultimately, the coffee's sweetness is up to you.
- TECHNIQUES:.
- Making the sugar crema is the technique that defines Cuban coffee. You cannot overbeat the sugar, so err on the side of beating too much. If you accidentally pour too much coffee into the sugar, continue with the beating process, as you will still achieve sugar foam.
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Junaid melar
[email protected]I'm so glad I found this Cuban coffee recipe! It's the perfect way to start my day.
Touseef Zubair
[email protected]This Cuban coffee recipe is easy to make and it tastes great! I highly recommend it.
Ganaya Booker
[email protected]I love this Cuban coffee recipe! The coffee is so rich and flavorful.
murial namaldeniya
[email protected]This Cuban coffee recipe is a keeper! I will definitely be making it again and again.
Carol Bungay
[email protected]I made this Cuban coffee recipe for my friends and they loved it! They said it was the best Cuban coffee they had ever had.
Tray Bates
[email protected]This Cuban coffee recipe is the best! The coffee is strong and flavorful, just the way I like it.
crispybacon
[email protected]I've been looking for a good Cuban coffee recipe and I finally found it! This recipe is easy to follow and the coffee is delicious.
Krishtina “kri shu” Rai
[email protected]This cafecito recipe is super easy to make and it tastes great! I love the rich flavor of the coffee.
LifewithTriny
[email protected]I made this Cuban coffee recipe this morning and it was delicious! The coffee was strong and flavorful, with a nice sweetness to it. I will definitely be making this recipe again.
Tony Ouda
[email protected]This cafecito recipe is amazing! I've tried many different Cuban coffee recipes, but this one is by far the best. The coffee is rich and flavorful, with just the right amount of sweetness. I will definitely be making this recipe again and again.