Café Cubano
A strong and sweet Cuban coffee, known for its distinctive espumita (foam). This vegan version uses a touch of plant-based milk to achieve a similar richness and is perfect for an energizing start to your day.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 15 gespresso ground coffee
- 30 gsugar
- 120 mlwater
- 30 mlplant milk(optional)
Equipment
moka pot · stove · small cup · spoon
The method
Step by step
- 1
Fill the bottom chamber of a moka pot with water, up to the fill line.
About 1 min
- 2
Add the espresso ground coffee to the filter basket, leveling it gently without tamping.
About 1 min
Cook’s note: Do not press the coffee down too firmly, as this can impede the brewing process.
- 3
In a small heatproof cup, combine the sugar and a small splash of the first few drops of hot coffee that emerge from the moka pot. Stir vigorously to create a pale, thick paste called 'espumita'.
About 2 min
Cook’s note: The key to a good espumita is to use only a tiny amount of the initial, highly concentrated coffee with the sugar.
- 4
Place the moka pot on medium-high heat and allow the coffee to brew completely. As soon as the coffee finishes brewing, remove the pot from the heat.
About 3 min
Cook’s note: Watch the moka pot closely to prevent the coffee from over-extracting and becoming bitter.
- 5
Pour the brewed coffee into the cup with the espumita, stirring gently to combine. The hot coffee will help the foam rise and mix.
About 1 min
- 6
If desired, warm the plant milk and add it to the coffee.
About 1 min
Cook’s note: This step is optional but adds a touch of creaminess.
- 7
Serve immediately in small demitasse cups.
Keep it good
Café Cubano is best enjoyed fresh immediately after preparation.
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