How to Make Cuban Coffee (Café Cubano)

Method6 steps · about 15 min

1. 1

   Step 1: Fill the Moka pot base with cool fresh water just below its safety valve, following the pot instructions. Fit the filter and loosely fill it with espresso-ground coffee, levelled without tamping. Use the amounts that fit this pot.

   Uses Espresso-ground coffee as needed to loosely fill the Moka filter basket · Cool fresh water as needed to fill the Moka base just below its safety valve

2. 2

   Step 2: Screw the upper section firmly onto the base and heat over low to medium heat according to the pot instructions. Keep a gas flame beneath the base rather than up its sides, and watch for the first brewed coffee.

   Uses Assembled Moka pot with water and coffee

3. 3

   Step 3: Put the three-and-a-half heaping teaspoons sugar (3 1/2 heaping teaspoons) in a sturdy cup or small bowl.

   Uses 3 1/2 heaping teaspoons white granulated or raw cane sugar

4. 4

   Step 4: As soon as the first strong coffee appears, briefly take the pot off heat and carefully spoon about one teaspoon of that brew into the sugar. Return the assembled pot to gentle heat as required by its instructions to finish the remaining brew.

   Uses About one teaspoon first prepared brew for sugar · Measured sugar ready for espumita

5. 5

   Step 5: Beat the sugar and first coffee vigorously until pale and foamy. While the rest brews, watch the pot and take it off heat promptly when brewing finishes; do not let the coffee boil.

   Uses Sugar moistened with first teaspoon coffee

6. 6

   Step 6: Pour the remaining freshly brewed coffee into the prepared espumita, stir gently and serve immediately in small sharing cups.

   Uses Prepared sugar-coffee espumita · Remaining finished prepared coffee, amount dependent on pot