Description
A sweetened espresso with rich flavors, characterized by a creamy top layer known as espumita.
Ingredients
Scale
- 4 to 6 tablespoons finely ground dark roast coffee
- 4 to 6 tablespoons granulated sugar, to taste
- Filtered water, enough to fill the moka pot’s bottom chamber to just below the valve
Instructions
- Fill the bottom of your moka pot with water up to just below the safety valve. Don’t cover it.
- Fill the filter basket with finely ground coffee. Level it off, but don’t tamp. Fit the basket into the bottom chamber, then screw on the top firmly.
- Place the moka pot over medium heat. Leave the lid open so you can see when the first drops come out.
- Get your sugar ready in a bowl or measuring cup.
- As soon as the first teaspoon or two of coffee drips out, pour it over the sugar.
- Whisk the coffee and sugar hard for 45 to 60 seconds until it turns pale and thick (espumita).
- Return the moka pot to heat and let it finish brewing. When the coffee stream turns lighter and sputters, remove it from the heat.
- Pour the finished coffee into the sugar foam and stir gently to combine.
- Serve in small cups. For a cortadito, add a splash of warm milk. For a colada, pour into a larger cup and serve with multiple tiny cups to share.
Notes
Ensure to use consistent heat while brewing for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Brewing
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 20g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Cuban coffee, Cafe Cubano, espresso, espumita