Café Cubano
Strong moka coffee sweetened with a glossy sugar foam called espumita — small in size, very much not small in character.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- Two 45–50 ml servings
- Time
- 10 min
- Vessel
- Demitasse, 60–90 ml
Ingredients
- 18 g finely ground coffee
- Approximately 130 g filtered water
- 10–12 g white or demerara sugar
Equipment
- Moka pot
- Coffee grinder
- Digital scale
- Heat source
- Small mixing cup
- Teaspoon
Café cubano is moka-pot coffee whipped with sugar into espumita — a pale, glossy foam that sits on top and sweetens the whole cup. The trick is timing: the first drops out of the pot are the ones that whip.
Steps
- Fill the lower chamber of the moka pot with water, keeping the level below the safety valve.
- Fill the filter basket with coffee and level the surface. Do not tamp.
- Assemble the moka pot and place it over medium-low heat with the lid open.
- Add the sugar to a small mixing cup.
- When the first 5–10 g of coffee emerges, pour it over the sugar.
- Return the moka pot to the heat.
- Beat the coffee and sugar vigorously for 30–45 seconds, until pale and creamy.
- Remove the moka pot from the heat when the flow becomes lighter and begins to sputter.
- Slowly mix the remaining coffee into the espumita.
- Divide between two preheated demitasse cups.
Barista tip
The first drops from the moka pot are the most concentrated and create the best espumita. Work quickly before the remaining coffee is ready.
Troubleshooting
The espumita does not become creamy. Use the first concentrated drops and beat more vigorously.
The coffee tastes burnt. Reduce the heat and remove the moka pot before it sputters heavily.
The moka pot leaks. Clean the rim and ensure the chambers are properly tightened.
