My Cuban husband taught me how to make great Cafe Cubano and now I do not drink any other type of coffee. No Cuban meal is complete without a café cubano (Cuban coffee). A well-made Café Cubano has a thick layer of sweet crema (cream) floating over strong espresso. To get the crema right, whisk about 1 tablespoon of the espresso with sugar until it turns foamy, then pour the pot of espresso over it. You can’t overbeat a crema, so stir it energetically.
- Ground Espresso, made in a “Cuban Cafetera” (stove-top coffee-maker)
- 1/4 cup sugar
Prepare a 6-serving stove-top espresso maker according to manufacturer’s directions and brew a pot of espresso. Put the sugar in a large glass measuring cup and add 1 tablespoon of the hot espresso. Using a small whisk, beat the sugar with the espresso until pale and thick and nearly dissolved, about 1 minute. Stir in the remaining hot espresso. Let the foam rise to the top, then pour into espresso cups and serve immediately.