Cuban Coffee is a staple and a necessity in the Cuban community. I love that on almost every street corner in Miami I can get a pick me up with a "cafecito." It is great by itself or added to some steamed milk for some cafe "con leche." I can't wait to go home to Miami this weekend to eat delicious Cuban food, soak up some sun, and of course spend time with the fam. Here I'll show you the steps involved in making this delicious beverage.
WARNING: A small shot of this concoction packs enough caffeine to wake up a tranquilized elephant. You may find yourself dancing like Celia Cruz, trying to get abuela to dance like Celia Cruz, or thinking you're Celia Cruz.
|To make your Cuban coffee, you'll need a cafetera, espresso cups, espresso coffee, sugar, and a pitcher|
|Fill the base of the cafetera with water up to the dot on the inside where the steam is released.|
|Insert the funnel into the base and fill with espresso. Lightly pat down to make sure it is filled.|
|Screw the top of the cafetera onto the base and place on your stove over medium-high heat.|
|While the coffee is heating up on the stove, pour 2-3 tablespoons of sugar into the pitcher.|
This is all dependent on how sweet you want your coffee to be.
|Keep an eye on the cafetera and watch for when the coffee begins to rise and spill over.|
|As soon as it begins to spill over into the top, immediately pour a splash of the coffee into |
the sugar. Place the cafetera back onto the stove to finish brewing. Rapidly stir
the sugar in the pitcher.
|Stir the sugar mixture, or "espumita", until the color is a nice golden caramel.|
|Take the cafetera off of the stove as soon as the coffee finishes spilling into the top. Pour the|
coffee into the pitcher with the espumita and stir to combine; a nice froth will form.
Pour into the espresso cup and enjoy!