Genuine and completely candy Cuban espresso (or café cubano or cafecito) made with robust espresso and a thick sugar foam.
Cuban espresso aka cafecito is my favourite beverage of all time!
Anybody that has tried it will get it. If you happen to assume Starbucks espresso is robust, wait until you do that delight. It actually is a scrumptious deal with.
Cafécito is a big a part of my tradition. We make it after each meal. We order it at Cuban eating places for dessert. Heck, we even purchase it to share with strangers!
What’s Cuban espresso?
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Cuban espresso is a robust, darkish roast espresso that’s actually means too bitter.
This is the reason we have now to make it with a sugar type affectionately known as espumita (es-pu-mee-tah) to sweeten the deal.
This scrumptious sugar foam is made by vigorously mixing granulated sugar with brewed espresso.
What are the several types of Cuban espresso?
- A colada is a 4-ounce Cuban espresso made with espumita (sugar foam) served in a styrofoam cup with little mini plastic cups meant for sharing. It’s quite common in South Florida, for instance, to purchase one earlier than going to the nail salon to share with everybody. True story.
- A cortadito is a shot of unsweetened Cuban espresso with steamed milk. You may all the time sweeten it with sugar for those who’d like.
- A restaurant con leche is unsweetened Cuban espresso served with sizzling steamed entire milk. Sometimes, cafe con leche is served at breakfast together with buttered Cuban toast which most of us dip in our café. Yum!
The muse of all these several types of Cuban espresso is the espresso which is what we’re making at present.
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Right here’s the way you make Cuban espresso with espumita.
How To Make Cuban Espresso
- Brew the espresso. Fill your espresso maker with water and floor espresso in response to the producer’s instructions. Place on the range at medium-high warmth and brew the espresso.
- Make the sugar foam. In a measuring cup or creamer cup, add the granulated sugar. Add the primary few drops of espresso from the espresso maker into the cup of sugar. The primary few drops of espresso that come out of the espresso maker are normally probably the most concentrated. That’s what we would like! Enable the espresso maker to proceed to brew as you make the sugar foam. Stir the sugar and people few drops of espresso vigorously right into a pale, thick sugar foam (espumita). See photograph. If you happen to’ve by no means accomplished this earlier than, there shall be a little bit of trial and error. I like to recommend you add just a few drops at a time and stir till the sugar foam is thick however drippy. Be aware of how a lot you add so you know the way a lot so as to add subsequent time.
- Mix each the brewed espresso with the sugar foam. Pour the brewed espresso into the cup with the sugar foam. Stir each of them collectively slowly to mix. Serve in these espresso cups.
P.S. Click on right here to see this whole course of in motion on Instagram.
Does it matter for those who use granulated sugar or brown sugar?
Nice query! My mother makes it with each sugars collectively.
I choose granulated sugar. Brown sugar will end in a thicker sugar foam and a little bit of a sweeter taste, in my view, as a result of brown sugar has molasses.
Both means, it’s as much as you. It would style scrumptious both means.
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- Cuban Outdated Usual Cocktail Recipe
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- Cuban Beef Pastries (Pastelitos De Carne)