Cuban coffee, also known as cafecito or Cuban espresso, is a strong and sweet coffee beverage that is popular in Cuba and among coffee enthusiasts worldwide. Here’s a step-by-step guide on how to make Cuban coffee.
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Fill the bottom chamber of your espresso maker or Moka pot with cold water. Make sure not to exceed the safety valve. Take the upper chamber of the espresso maker or Moka pot and remove the filter basket. Fill it with finely ground Cuban espresso coffee. Level the coffee but do not tamp it down.
Reattach the upper chamber to the bottom chamber, ensuring a tight seal. Place the espresso maker or Moka pot on a stovetop over medium heat. Keep the lid open to monitor the brewing process. As the water heats up, the pressure will build, and the coffee will start to percolate into the upper chamber. This process typically takes a few minutes.
While the coffee is brewing, take a small bowl or a piloncillo (a Cuban sugar cone) and break off a chunk of sugar. Traditional Cuban coffee is quite sweet, so it’s recommended to use a generous amount of sugar.
Once the coffee has finished brewing and the upper chamber is filled with espresso, carefully remove the espresso maker from the heat source. Immediately pour the desired amount of coffee into a separate container or directly into the demitasse cups. Add the sugar to the hot espresso and stir vigorously until the sugar is completely dissolved.
Pour the sweetened espresso into demitasse cups. The coffee should have a thick layer of foam called “espuma” on top. Serve the Cuban coffee alongside a glass of water to cleanse the palate between sips.
That’s it! You have now made Cuban coffee. Enjoy the rich and sweet flavors of this delicious beverage. The strength of Cuban coffee can be adjusted by varying the amount of coffee used. If you prefer a milder cup, use slightly less coffee grounds. For a stronger brew, add more coffee to the filter.
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