Stepbystep Cuban Coffee recipe will walk you through how to make the best, sweet, frothy Café Cubano with a thick layer of faux crema on top. This layer, called "espuma", is made of whipped sugar, which you'll see how to make in the video. Super easy, super delicious. ** KEEP READING FOR MORE TIPS ....

Visit my website for the full recipe, tips, and more photos:
http://www.mokabees.com/?p=101'>http://www.mokabees.com/?p=101

A COUPLE TIPS & DISCLAIMERS:


*Making a Thicker, Sweeter Version*
If you prefer your Cuban Coffee closer in consistency to the kind served in paper cups in Miami, you'll have to increase the sugar content to around 1 1.5 TABLESPOONS per serving. Check out the blog post for pics of what the final product looks like when you use more sugar. It's far thicker, the espuma layer is deeper, and the coffee becomes lighter: http://www.mokabees.com/?p=101'>http://www.mokabees.com/?p=101

** What kind of coffee should I use? **
Cuban coffees are most traditional, but any mediumtodark roast will do. Cuban coffee is sold at almost all grocery stores. Brands include Cafe Bustelo and Cafe Pilon, among others. These coffees are a bit finer in grind than I typically recommend for moka pots, which makes the next tip ESPECIALLY important:

** My Abuela tamps the coffee down. Why shouldn't I? **
This is a common mistake with modern moka pots. The instructions with most of today's moka pots specifically state not to tamp, and for good reason. Tamping makes it harder for the steam to rise through the grounds. This creates a buildup of pressure that modern, aluminum moka pots are not constructed to handle, putting you at risk of a blowout. Using finely ground coffee (common with Cuban coffee brands) increases this risk since the smaller grinds mean more compaction, less air, and more pressure buildup. So it's especially important not to tamp.

** You're using decaf. What's wrong with you... **
Health issues dictate that I'm stuck drinking decaf for the foreseeable future. But you don't have too! Lucky you!

** You don't use enough sugar, or the wrong sugar. **
It's true, traditional Cuban Coffee can have as much as a full TABLESPOON of sugar per cup. Feel free to add more sugar if you like. For me, 12 teaspoons per serving provides a great balance that is still very sweet, but allows the coffee flavor to shine through. But in general, more sugar = thicker espuma. For the sugar type, I've used standard white sugar, but brown sugar or turbinado can be used as well.

** Don't add extra water to the coffee. **
I agree. But as I say in the video, this option is only for folks who can't stomach the fullstrength stuff. It's not traditional.

** My Abuela says you're doing it wrong. **
Like any "traditional" recipe, there's many variations out there, and the makers of each one will always claim theirs as the most "authentic". And they may be right!

** Safety Advisory: **
Moka pots have been used in households worldwide for decades. But it is a pressurebased system, so it's important to read your manual and follow all safety instructions recommended by the manufacturer. Never leave a moka pot unattended on the heat.



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Music Credit: "Cumbia No Frills" by Kevin MacLeod.
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