Cafecito Recipe (Cafe Cubano)
Introduce the Cafecito to your friends and family at your next social gathering. This recipe uses a 3-cup Moka Pot (Stove Top Espresso Maker) at 4-oz per cup, for a total of 12 brewed ounces of coffee.
- 42 g Coffee espresso grind
- 420 ml Water
- 3 tsp Brown Sugar or demerara
Fill Moka Pot with water according to instructions
Pack down coffee into stove top espresso maker chamber
Place over moderate heat
Add 1 tsp of sugar to 2 coffee cups
As coffee fills the reservoir, pour ½ tablespoon of coffee over sugar to begin dissolving
Return espresso maker to heat to complete brewing
Beat the sugar and espresso mix in the cup with a spoon, until granules dissolve - this is known as "creaming the sugar"
Pour brewed coffee over the creamed sugar, stirring slowly
Pour coffee into espresso cups and serve
This coffee drink recipe has a sweet demerara sugar over a strong coffee that packs a punch.
Your ratios may vary from the traditional 1:10 coffee:water ratio, depending on your brewing method and preferences.
Demerara sugar has a larger grain than brown sugar; it is partially refined and produced from the first crystallization of cane juice into sugar. The demerara natural caramel flavor gives this warm drink its caramel notes. The crema for this coffee is hand made using the demerara sugar and a little bit of the brewed coffee.
You will need to beat the sugar and coffee until it becomes a creamy blonde liquid, for about one minute. This blonde liquid is what separates the Cafecito from other coffee recipes.
Calories: 36kcal | Carbohydrates: 9g | Sodium: 24mg | Sugar: 9g | Calcium: 13mg