Editor's note:Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe for Cuban coffee, orcafecito,as part of a festive Cuban party menu she created for Epicurious.
No Cuban meal is complete without acafecito,或古巴咖啡。不仅仅是咖啡,嗯l-madecafecitohas 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.
Ingredients
Makes 6 servings
Special Equipment
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
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Reviews (6)
Back to TopI never learned how to make proper Cuban Cafecito from my family, and didn't realize I'd been doing it wrong until I was watching One Day At A Time with my mother, and she commented on how Abuelita was making the cafecito proper, like her abuela used to. So I surprised her this morning by using this recipe and making it properly. The joy and emotion on my mother's face and in her voice, seeing the coffee just like her abuela used to make it, was irreplaceable. Thanks for helping us continue this Cuban tradition.
TessaEspinosa
Middle of nowhere, Connecticut
9/8/2020
Great article but their actually 4 ways that Cafe' Cuban is served: Cortadito: in Spanish, this means small cut. This version of Cuban coffee is the same size as a regular shot, but is covered with steamed milk. Café con leche: in Spanish, this means coffee with milk. Cubans drink coffee for breakfast with or without milk, the coffee is served in a regular coffee cup and accompanied by sugar and small cup of hot milk. Usually served hot, this drink is mostly for breakfast and given to kids. Café con leche is about 80% milk and 20% coffee, all mixed in with a pinch of salt and several spoons of sugar. It's also commonly served alongside Cuban bread slabbed with butter and often guava jelly. Café Cubano a.k.a. Cafecito is normally served after lunch or dinner in a small cup a.k.a. a “demitasse” that resembles an espresso shot, the Cubans love to add sugar and it is always served alongside cold water Colada: in this version of espresso, 4-6 shots of espresso are put in 1 cup,and you must know that it is commonly shared.
kozzak01
Tampa Bay Area Florida
4/28/2016
I just came across this recipe, probably 4 years too late for it to matter but heres my review anyway. I've been making Cuban coffee since I was tall enough to reach over the counter. My mom would let me beat the sugar with the coffee until it was the perfect color and texture. And while I agree that the trick to Cuban coffee is all in the technique, no Cuban has ever called the sugary foam "crema." It's called "espumita" and it's how you can tell if someone knows how to make a real cafecito. To create the perfect espumita, is an art. It's the perfect sugar to cafe ratio and it has to be the very first drops that spout out of la cafetera. It's a very specific movement, the swirling of the wrist in a rhythmic motion. This is the art behind a true Cuban cafecito. As for Cafe Bustelo: although originated from Cuba, it is mostly considered a Puerto Rican blend and is brewed in NYC. For a more authentic Cafecito, try Pilon or Cafe La Llave. "El que sabe, sabe: La Llave sabe mejor!"
lyaniskristine
Miami, FL
11/10/2015
I originally learned how to make "Cafe Cubano" from my sister's (Cuban) boyfriend when I was visiting them in Miami. We don't pack the Cafe Bustelo down. We simply let it mound a little above the filter like you would an Italian Caffe. And as a personal preference, I use Demerara sugar. It gives just a slightly different taste that I really enjoy. I can't really drink it much anymore as I am dieting now, but it is a nice treat every once in awhile when I am doing good.
mattieboy
Indiana, PA
5/20/2014
Just love this on a Sunday morning!! You'll have a hard time justifying that amount of sugar any other day!
Anonymous
San Antonio, TX
4/21/2012
This is the way I was taught to prepare cafecito 35 years ago by Patria Martinez, a Cuban expatriate in Puerto Rico. I prepare this delicious drink after meals on Sundays and it is a coffee lover's heaven. Mixing the sugar with the coffee until it develops the cream is essential to a true cafecito.
Anonymous
7/2/2011
