International Coffee Drinks
Home-Style Café Cubano
The recipe uses the first portion of moka-pot coffee to whip the sugar. Beat it until it looks pale and thick, then fold in the remaining coffee. This gives the drink a foamy texture without adding milk. If the mixture stays thin, check that the first coffee was measured accurately and continue beating briefly.
Key takeaways
- Fill and assemble the pot according to its maker’s instructions, keep the handle away from heat, and let the pot cool before opening it.
- This recipe uses strong coffee from a moka pot, not a pump-driven espresso machine.
- The first measured coffee is whipped with sugar to make a pale, foamy mixture.
Ingredients
- 60 ml strong moka-pot coffee
- 2 tsp sugar.
Method
- Prepare a moka pot according to its instructions.
- Beat the first teaspoon of brewed coffee with the sugar until pale and thick, then stir in the remaining measured coffee.
Use the moka pot safely
Fill and assemble the pot according to its maker’s instructions, keep the handle away from heat, and let the pot cool before opening it. Do not force a stuck pot apart. The coffee is concentrated and sweet, so serve it in a small cup and taste before adding more sugar.
This home-style recipe uses moka-pot coffee rather than espresso. For another sweet coffee with a foamy finish, compare Café Cubano with espumita.
Moka-pot coffee and espresso are different
This recipe uses strong coffee from a moka pot, not a pump-driven espresso machine. The result can be concentrated enough for a sweet Cuban-style cup, but the texture and extraction are different from café espresso. Follow the moka pot’s fill and assembly directions and let the pot cool before opening it.
Why beat the first coffee with sugar?
The first measured coffee is whipped with sugar to make a pale, foamy mixture. Add the remaining coffee gradually and stir so the foam does not collapse all at once. The drink is intentionally sweet; taste it before adding more sugar and serve it in a small cup while warm.
For a machine-made espresso version with a similar sweet foam, compare Café Cubano with espumita. The ingredients and brewing base are not identical.
Use the first coffee for the foam
The recipe sets aside the first teaspoon of moka-pot coffee to beat with sugar. This portion is concentrated and warm, which helps it form a pale foam. Add the remaining coffee after the foam is thick; pouring it in too quickly can loosen the texture before you serve the cup.
Serve the drink at once
The foam is temporary and will settle as the coffee stands. Use a small cup and serve soon after mixing. If you want to compare the home-style moka-pot version with an espresso-machine preparation, see the Café Cubano guide; the brewing bases differ.
A tip for serving
Make the sugar foam with the first small amount of coffee. Adding all the coffee at once makes it harder to whip the sugar into a light mixture.
Further reading
For background on espresso and milk, see Wikipedia.
Back to International Coffee DrinksFrequently asked questions
Which ingredients do I need for Home-Style Café Cubano?
60 ml strong moka-pot coffee 2 tsp sugar.
How do I make Home-Style Café Cubano?
Prepare a moka pot according to its instructions. Beat the first teaspoon of brewed coffee with the sugar until pale and thick, then stir in the remaining measured coffee.
Why beat the first coffee with sugar?
The first measured coffee is whipped with sugar to make a pale, foamy mixture. Add the remaining coffee gradually and stir so the foam does not collapse all at once. The drink is intentionally sweet; taste it before adding more sugar and serve it in a small cup while warm.