Café Cubano is a cultural staple in Cuba and Cuban communities. It's more than just sweet coffee; it's a specific technique. The magic happens by vigorously whipping a small amount of dark brown sugar with the first few concentrated drops of coffee from a Moka Pot. This creates a thick, pale, sugary foam called "espumita." The rest of the coffee is then mixed in, resulting in a potent, syrupy shot with a signature creamy layer on top.
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Place the sugar into a small, sturdy cup or pitcher.
Prepare your Moka Pot as usual and place it on the stove over medium heat.
Pay close attention. As soon as the first few drops of concentrated coffee begin to emerge, pour about a teaspoon of it over the sugar. Return the Moka Pot to the heat.
Immediately and vigorously whip the sugar and coffee mixture with a spoon. Continue whipping until it becomes a thick, pale, creamy paste (the "espumita"). This requires speed and effort.
Once the Moka Pot has finished brewing, pour the remaining coffee into the espumita and stir gently. This will create a layer of foam on top.
Pour into demitasse cups and serve immediately. It is meant to be enjoyed as a small, powerful shot.
Using dark, unrefined sugar like demerara is key for the authentic flavor and texture of the espumita.
The speed of your whipping is crucial. You must create the paste before the Moka Pot finishes brewing.
Note: A "Cortadito" is a Café Cubano with an equal part of steamed milk.
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