Make Cuban Coffee
A thimble-size shot of Cuban coffee or cafe Cubano is an essential part of the morning for many Cubans and Cuban emigrants. However, it is also taken all through the day and night and at various social and cultural events. This espresso-like Cuban beverage is molasses-sweet with a concentrated flavor. Read on to learn make the perfect cup of Cuban coffee.
Instructions
1. Unscrew the bottom of the espresso maker and pour in the fresh, cold water until it is level with the overpressure plug (the little bolt located in the bottom section).
2. Insert the funnel-shaped metal filter and fill it with your coffee grounds, tamping it down till it is level. Screw together the espresso maker and place it on your stove burner at a high heat setting.
3. Put the sugar into the glass or metal cup. A key to brewing truly authentic Cuban coffee is to make it very sweet--typically, you will measure one teaspoon of sugar for each demitasse cup of Cuban coffee you are brewing.
4. As the coffee begins to brew, pour enough of it into the metal cup to moisten the sugar, and then place the coffee back on the burner to finish brewing. Whisk the sugar with the coffee into a thick paste.
5. When the coffee is done brewing, pour it into the metal cup, gently stirring it into the sugar-and-coffee paste. With practice, this paste will "foam-up" as you stir in the rest of the coffee, forming a chocolate-brown layer of form that the Cubans call " espumita."
6. Pour your Cuban coffee into demitasse cups or the traditional Cuban tacitas (tiny china cups). Serve hot.
Tags: Cuban coffee, coffee into, espresso maker, into metal, Make Cuban, Make Cuban Coffee
