Instructables

Making Cuban Coffee

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Step 6: Done!

Picture of Done!
Here's the finished product. You can see the thin, tan foam floating on top. The little cup show what 1 serving is. 2 servings is usually plenty, and at 3 or 4 I get a little jittery. Great for study nights or all night partying. Have fun and enjoy!
 
 
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Damn this sounds so good..Though fast metabolism & that much sugar
would not be a nice bodily experience.
I wish it were feasible with maybe half the sugar content, but I'm assuming that would screw up the ratio..
Anybody tried it it that way???
Ti41 year ago
I didn't know that this is called "Cuban Coffee" in USA. Many people do the same also here in Italy :)
I do it with brown sugar: I think that the caramel aftertaste it leaves is delicious.
Just an advice: to make the sugar-coffee "paste", use the very first drop of coffee that comes out. It's more aromatic!
And an information: the italian "stove-top espresso maker" real name is "moka" and, in Italy, the coffee it makes is not "espresso". Espresso is ONLY the short coffee made with the "steam espresso machine" like the ones you can find in bars or the smaller machines with similar functioning for home use.
Karyes2 years ago
This is a terrific instructable! I've always wanted to make Cuban coffee at home, it's the best medicine for low energy, so thank you!
My personal (if unconventional) tip: After making the (unrefined) sugar/espresso paste and adding in the rest of the espresso, I use a little wire whisk to whip up the espuma in the stainless pot -- which I've placed on the still-warm burner after removing the traditional Italian espresso maker. I've found it's easier to get a good foam this way, especially living at a high altitude, where everything seems to cool off much more quickly.
kutz4 years ago
lol, i have mine black
xP
 tastes terrible but it'll pick u up real quick!
ser_pez4 years ago
 another easy way to add the sugar is to spoon it directly into the top part of the espresso maker.  that way, when the water boils and the espresso is collected in the top part, it will mix with the sugar and then all you have to do is stir the coffee with a small spoon and then pour.  
blksheep (author)  ser_pez4 years ago
You could do it that way, but I wouldn't get the foam on top. But if you don't want the foam, it would be quicker.
I use a press for most of my coffee, with the sugar in with the coffee.
I use unprocessed (raw) sugar and I still get a gorgeous thick espuma (aka crema)
From what I understand, it is a foam of emulsified coffee oils in water, and so is independant of where or what type the sugar is.
Making sure the coffee is fresh and oily, and that the water is hot enough to make the oils emulsify should be enough to guarantee a decent espuma
jokavi5 years ago
You must like your coffee cold.
and7barton5 years ago
Is this the same as Cafe Stretto ? - The stuff they sell in Italian cafes ? Immensely strong with an oily slick on the top.
uberchoob6 years ago
I've got a question. You mention how much sugar you use (5 1/2 heaping teaspoons), but how much espresso does that sweeten?? Could you give me the amount in ounces please?
I use a one-to-one ratio, e.g. 6 tsp for my 6-cup stovetop maker. Well, 6 tsp and a little more, just for fun. :) I love cuban coffee.