Café Cubano
Cafecito (kah-FEH koo-BAH-noh)
Cuban Espresso with Sugar Foam
An intensely sweet, thick espresso shot topped with espumita — a creamy sugar foam created by whipping the first drops of coffee with sugar into a golden froth.
Instructions
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1
Fill moka pot with water and coffee. Place on medium heat.
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2
Put sugar in a measuring cup or small pitcher.
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3
When the first drops of coffee emerge, pour just 1-2 tsp of coffee over the sugar.
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4
Whisk vigorously for 2-3 min until a thick, pale golden espumita (foam) forms.
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5
Let the rest of the coffee brew completely.
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6
Pour brewed coffee into the espumita and stir gently. Serve in small tacitas.
Did You Know?
The espumita technique is considered an art form — Cuban grandmothers judge potential in-laws by the quality of their espumita.
The Story Behind Café Cubano
Café cubano evolved from the island's deep coffee-growing heritage. The espumita technique, unique to Cuban coffee culture, transforms simple sweetened espresso into something velvety and complex. The ritual of sharing cafecitos throughout the day is the social glue of Cuban communities, from Havana to Miami's Little Havana.
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