Cuban Coffee (Cafecito) with Espumita

Before you start

A Cuban cafecito is strong, dark coffee sweetened as it is brewed. Its signature is espumita, a light tan foam made by whipping sugar with the first few drops of coffee from the moka pot until it forms a thick paste. When the rest of the coffee is stirred in, the paste rises to the top in a creamy layer.

Timing is everything. You need the very first, most concentrated coffee, only about a teaspoon or two, to dissolve the sugar into a paste. Too much coffee and the sugar dissolves into a syrup instead of whipping. Use finely ground dark roast and plenty of sugar; this is a sweet, potent drink served in tiny cups.

Ingredients

• 20 g (about 3 tbsp) finely ground dark-roast coffee — Cuban-style or espresso grind
• about 200 ml (7 oz) water — to the valve in a 3 to 4 cup moka pot
• 50 g (¼ cup) granulated sugar — adjust to taste

Method

1. Fill the bottom chamber of the moka pot with water up to the safety valve. Add the coffee to the basket, level it, but do not tamp it down.
2. Put the sugar in a small metal pitcher or cup and keep it next to the stove.
3. Assemble the moka pot and heat over medium heat. Watch for the first coffee to emerge into the top chamber, usually after 4 to 5 minutes.
4. As soon as the first drops appear, pour about 1 to 2 tsp of coffee into the sugar and put the pot back on the heat.
5. Beat the sugar and coffee vigorously with a spoon for about 1 minute, until it turns into a thick, pale tan paste.
6. When the moka pot finishes brewing, pour the rest of the coffee slowly into the sugar paste, stirring gently. The espumita will rise to the top. Divide among small cups and serve.

Tips for success

• Use a metal pitcher or cup; its sides give you something to beat the sugar against.
• Remove the moka pot from the heat as soon as the coffee starts to sputter. Overheating makes the coffee bitter.
• If the paste is runny, add more sugar a little at a time and keep beating.

Substitutions

Granulated sugar

Demerara or turbinado sugar can be used but does not whip as well. Brown sugar gives a molasses flavor and a darker foam.

Moka pot

Two espresso shots can replace moka coffee. Whip the sugar with the first 1 tsp of espresso, then add the rest.

Dark roast

Medium roast makes a lighter, more acidic cafecito; dark roast is traditional and gives the deepest flavor.

Variations

Cortadito

Top each serving with an equal amount of steamed milk.

Café con leche

Pour the sweetened cafecito into 240 ml hot milk for a larger morning drink.

Troubleshooting

The sugar dissolved without foaming

Too much coffee was added to the sugar. Use only 1 to 2 tsp and beat it until thick.

Coffee tastes burnt

The moka pot overheated. Use medium heat and remove it as soon as it sputters.

Foam disappeared quickly

The paste was not whipped long enough. Beat until it lightens in color and holds soft peaks.

Storage

Serve immediately while hot. The espumita deflates within a few minutes. Store ground coffee in an airtight container away from heat and light, and use within 1 to 2 weeks.

Safety notes

Cuban coffee is concentrated, so even a small cup carries a noticeable dose of caffeine. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults; sensitivity varies widely.