Quirky Foodster

Drinks

Café Cubano

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Ingredients

  • - 20 g (2 tbsp) Finely ground dark-roast coffee (espresso grind)
  • - 60 ml (2 fl oz) Water
  • - 15 g (1 tbsp) Granulated sugar

Method

  1. Fill the base of the moka pot with the water and load the filter basket with the ground coffee, levelling but not tamping.
  2. Assemble the moka pot and place over medium heat.
  3. Place the sugar in a small metal cup or bowl.
  4. As soon as the first few drops of coffee begin to emerge from the moka pot, spoon a small amount into the cup with the sugar.
  5. Vigorously whisk the first drops with the sugar until it forms a thick, pale, foamy paste called espuma.
  6. Once the moka pot finishes brewing, pour the remaining coffee into the cup with the espuma, stirring gently to combine.
  7. Serve immediately in small cups.

Introduction: Café Cubano is a small, intensely strong espresso sweetened with sugar that is whipped into the first drops of
coffee to create a light, foamy top called espuma.

Cultural Background: Café Cubano is a small, intensely strong espresso sweetened with sugar that is whipped into the first drops of
coffee to create a light, foamy top called espuma. It is central to Cuban daily life, taken standing at a ventanita
counter or shared among coworkers in small plastic cups throughout the day, and its preparation ritual is as
important culturally as the coffee itself.

Tips: The espuma must be whisked with only the first few drops of coffee, while sugar concentration is highest, to achieve the correct foam. Serve immediately, as Café Cubano is meant to be drunk hot and fresh, not left to cool.

Variations: Cortadito adds a small amount of steamed milk to the finished coffee. Colada refers to the same coffee served in a larger vessel to be shared among several small cups. Already fully plant-based as written.

Storage: Not applicable — brewed and consumed fresh.

Reheating: Not recommended; coffee should be brewed and consumed immediately for best flavour.

Nutrition: Per serving: 30 kcal, 0g protein, 8g carbohydrates, 0g fat, 0g fibre, 2mg sodium.

FAQs

Q: Can I make this without a moka pot?
A: A strong espresso machine shot can substitute; whisk the first extraction with sugar the same way to create espuma.

Q: Why won't my espuma foam up?
A: This usually happens if the coffee used isn't concentrated enough; only the first, most intense drops should be whisked with the sugar.