Cafecito
Miami's sweetened, espresso-style Cuban coffee, served in small cups from walk-up ventanitas across the city.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 35 kcal
Equipment
- •Espresso maker or stovetop moka pot
Nutrition
Per serving, approximate
- Calories
- 35 kcal
- fat
- 0
- carbs
- 9
- protein
- 0
- calories
- 35
Instructions
- 1
Brew your coffee in an espresso maker or a stovetop moka pot.
- 2
Catch the first few drops of coffee. Whisk them hard with the sugar in a small cup until pale and foamy.
- 3
Let the rest of the coffee finish brewing.
- 4
Pour the brewed coffee over the sugar mixture. Stir gently to combine.
- 5
Pour into small cups and serve right away.
Chef's tips
Whisk the first drops of coffee quickly with sugar to make the thick foam (espuma) before adding the rest. Use dark-roast, finely ground Cuban-style coffee for the best flavor.
Storage
Best made fresh and consumed immediately.
Reheating
Not recommended; make fresh.
Common mistakes to avoid
- •Skipping the foaming step, which makes the coffee flat instead of creamy and sweet
- •Using a light roast, which does not have a strong enough flavor
Serving suggestions
Cooked Cafecito?
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