Best 2 Cuban Coffee Cafecito Recipes
**Cuban Coffee (Cafecito): A Journey into the World of Cuban Coffee Culture**
Indulge in the rich and aromatic world of Cuban coffee, also known as Cafecito, a staple in Cuban culture that has captivated coffee enthusiasts worldwide. Originating in the heart of Cuba, Cafecito is a strong, sweet, and espresso-like coffee drink that embodies the warmth and vibrancy of Cuban hospitality. This article delves into the intricacies of making authentic Cuban coffee, with step-by-step recipes for both the traditional stovetop method and the modern Moka pot method. Whether you prefer the rustic charm of the traditional way or the convenience of the Moka pot, we have you covered. Discover the secrets of selecting the right coffee beans, mastering the perfect brewing technique, and achieving that signature Cuban coffee foam, known as espumita. Enhance your Cafecito experience with variations such as Café con Leche, a harmonious blend of coffee and steamed milk, and Café Cortadito, a delightful combination of coffee and condensed milk. Unleash your inner barista and embark on a culinary journey that will transport you to the lively streets of Havana, where the aroma of Cafecito fills the air and the rhythm of Cuban music sets the mood.
CUBAN COFFEE (CAFECITO)
No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has 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. Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe for Cuban coffee, or cafecito, as part of a festive Cuban party menu she created for Epicurious.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- 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.
- 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.
- 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.
- 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.
CUBAN COFFEE (CAFECITO)
No Cuban meal is complete without a cafecito, or Cuban coffee. More than just an espresso, a well-made cafecito has 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.
Provided by Lourdes Castro
Categories Coffee Non-Alcoholic Quick & Easy Drink
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
- 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.
Tips:
- Use fresh, dark-roast coffee beans. This will give your cafecito a rich, full flavor.
- Grind your coffee beans coarsely. This will help to prevent the coffee from becoming bitter.
- Use a Cuban coffee maker, or a moka pot. These pots are specifically designed to make cafecito.
- Do not boil the water. The ideal water temperature for making cafecito is between 195 and 205 degrees Fahrenheit.
- Use a 1:1 ratio of coffee to water. This will produce a strong, flavorful cup of coffee.
- Let the coffee brew for 3-4 minutes. This will give the coffee time to develop its full flavor.
- Serve the coffee immediately. Cafecito is best enjoyed fresh.
- Add sugar to taste. Cafecito is traditionally served with sugar, but you can adjust the amount to your liking.
Conclusion:
Cafecito is a delicious and refreshing coffee that is enjoyed by people all over the world. It is easy to make and can be enjoyed at any time of day. Whether you are a coffee lover or just looking for a new way to enjoy your morning cup of joe, cafecito is a great option. So next time you are looking for a pick-me-up, give cafecito a try!
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