Café Cubano (Cuban coffee) at its core is a sweetened espresso (or strong coffee). Being a common and simple way of preparing coffee, there are many variations of how to make it, this is how I like to make it at home.
Apron by Labarrère Mexico, coffee from Black Coffee.
Ingredients
Makes one coffee
About 2 tablespoons whole coffee beans (or 18-20 grams)
Water 2 teaspoons sugar
Special equipment
Coffee grinder
Moka Pot
Process
Fill the moka pot to the line with water. Grind the coffee beans to a semi-fine grind and place into the metal filter. Assemble the moka pot and place it on the stove over medium heat.
Meanwhile place two teaspoons of sugar into your coffee cup. With a small spoon collect the initial drips of coffee (about ½ teaspoon) and add them to the coffee cup with the sugar. Vigorously whip the sugar until it dissolves and turns a light beige color, this is the espuma or foam.
Add the remainder of the coffee to the cup and stir it gently until the light colored espuma rises to the surface.
Notes
In the video I do whip the sugar and coffee mixture in the demitasse, but it is a lot easier to do in a cup with a wider mouth and more room to whip the sugar. If you are having problems getting the espuma to rise to the top, try whipping the sugar in a larger vessel.
Using local, freshly roasted coffee will give you the best cup of coffee, if you don’t have a coffee grinder at home most local shops will grind it for you. If there aren’t any local shops selling coffee beans, you can use a pre-ground “espresso” type coffee such as Café Bustelo.