Cuban Coffee
Strong and sweet, real Cuban coffee.
Servings
6Cuban coffee cups
Servings
6Cuban coffee cups
Ingredients
Instructions
  1. The coffee and water measurements above are just estimates. You should go by your coffee pot to determine how much of each. Fill the bottom chamber of an espresso pot up to the nub (a little bolt on the bottom chamber of the pot) with water.
  2. Place the basket of the pot into the bottom chamber over the water and fill with coffee grounds, packing them down and flattening out the top.
  3. Screw the top of the coffee pot on and place on the stove over medium low heat.
  4. Measure the sugar into a 2 cup (or larger) measuring cup while the coffee is heating. Once the first drops of coffee start percolating pour 1 Teaspoon of coffee into the sugar. Mix the coffee in so that the sugar forms a paste. Continue to whip the mixture until the mixture starts to lighten. This will be the coffee foam.
  5. Once a foam starts to develop add a couple more drops of coffee (about 1/4 teaspoon) and continue to whip the foam (it should be kind of stiff, like marshmallow fluff at this point).
  6. Once your mixture is stiff pour the rest of the coffee into the cup with the foam and mix until all of the sugar is dissolved. Enjoy!
Recipe Notes

This recipe make 6 cuban coffee cups which does not equate to actual cups. These are small shots because this is a strong espresso coffee, normally served in shot glasses.

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