Cuban Coffee (Cafécito)
We’ve got a recipe that we think is as good, or better than, dalgona coffee. Yes we said it! We’re talking about Cuban coffee, also known as cafécito!
Made with strong espresso and topped with a thick sugar foam called espumita, this drink is often drunk after every meal or even as a replacement to dessert. Here’s how to make it!
Ingredients:
Method:
Made with strong espresso and topped with a thick sugar foam called espumita, this drink is often drunk after every meal or even as a replacement to dessert. Here’s how to make it!
Ingredients:
- Ground coffee (medium to dark roast)
- 4 tablespoons granulated sugar
- Moka pot
Method:
- Using a moka pot and your ground coffee, start brewing an espresso.
- Add the sugar to a separate bowl.
- When the first stream of espresso enters the upper chamber of the moka pot, remove from the heat and add a couple of drops of espresso to the sugar.
- Return the moka pot to the heat immediately and allow the espresso to brew as normal.
- Vigorously whisk the sugar and coffee together until it turns into a pale, thick sugar foam - the espumita. Add more espresso if needed.
- Once the espresso has been brewed, serve in espresso cups and add the sugar foam on top. Stir and enjoy!
Why not try this recipe with our punchy Peruvian single origin coffee?
(Photo: A Sassy Spoon)