Cuban Coffee Cafecito Recipes
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.
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.
Provided by Lourdes Castro
Categories Coffee Non-Alcoholic Quick & Easy Drink
Yield Makes 6 servings
Number Of Ingredients 4
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.
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- Fill your espresso maker with water and ground espresso according to manufacturer's directions. Place on the stove at medium-high heat and brew the espresso.
- In a measuring cup or creamer cup, add the sugar. Add the first few drops of espresso from the espresso maker into the cup of sugar. The first few drops of espresso that come out of the espresso maker are usually the most concentrated. That’s what we want!
- Allow the espresso maker to continue to brew. Meanwhile, stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam (espumita). If you've never done this before, there will be a bit of trial and error. I recommend you add a few drops at a time and stir until the sugar foam is thick but drippy.
- Once the espresso maker is done brewing, pour the brewed espresso into the cup with the sugar foam. Stir together slowly to combine. Serve immediately into espresso cups. Enjoy!
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