Cuban Coffee (Cafecito)

A sweet, strong espresso popular in Cuba. A small amount of the first espresso drip is whipped vigorously with sugar to create a creamy foam called *espuma*, which is then mixed with the rest of the espresso for a rich, sweet shot.

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About This Recipe

A sweet, strong espresso popular in Cuba. A small amount of the first espresso drip is whipped vigorously with sugar to create a creamy foam called *espuma*, which is then mixed with the rest of the espresso for a rich, sweet shot.

Ingredients

  • ☕4 tablespoons finely ground Cuban-style coffee (for espresso)
  • ☕1/4 cup granulated sugar
  • ☕Water (for brewing, per espresso maker instructions)

Instructions

  1. 1Brew espresso using a moka pot or espresso machine with the ground Cuban coffee and water as directed.
  2. 2Place the granulated sugar in a measuring cup or small pitcher. As soon as the first few drops of espresso brew (the very strong portion), pour about 1 tablespoon of it into the sugar.
  3. 3Immediately whip the sugar and espresso together with a spoon vigorously for about 1–2 minutes, until it turns into a light caramel-colored foam (espuma).
  4. 4Once the espresso is finished brewing, pour it slowly into the sugar foam mixture. Stir gently to combine, creating a layer of sweet foam on top of the coffee.
  5. 5Serve the cafecito in small espresso cups. Enjoy it hot.

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