Cuban Coffee (Café Cubano) with Crema

Ingredients

• 10 oz Water (room temperature)
• 20 g Cuban Coffee Grounds (medium‑fine grind, preferably Cavayari or Bello Pone)
• 3 tsp Granulated Sugar (regular white granulated sugar; do not use artificial sweeteners)

Instructions

1. Add Water

   Fill the lower chamber of the moka pot with cold water up to the indicator line (about 10 oz for a 4‑cup pot).

   Time: PT1M

2. Load Coffee Grounds

   Place the filter basket into the water chamber and add the coffee grounds. Level them off and pat down lightly without compressing.

   Time: PT1M

3. Assemble and Heat

   Screw the top of the moka pot on securely, place it on the stove over medium heat, and keep the lid closed.

   Time: PT1M

   Temperature: medium heat

4. Watch for First Drops

   Allow the coffee to brew. When the first few drops start to emerge, you’ll hear a faint gurgle.

   Time: PT7M

   Temperature: medium heat

5. Prepare Sugar

   While the coffee is brewing, measure 3 tsp of granulated sugar into a small cup.

   Time: PT30S

6. Create the Crema

   When the first drops appear, pour a small spoonful (about 1‑2 tsp) of the hot coffee into the sugar and stir vigorously until a thick, peanut‑butter‑like paste forms.

   Time: PT1M

7. Combine and Serve

   Pour the remaining brewed coffee into the cup containing the crema, give it a gentle stir, and serve immediately.

   Time: PT30S

8. Clean Up

   Turn off the stove, let the pot cool, disassemble, and rinse all parts with warm water.

   Time: PT5M

Nutrition Facts

Calories

24

Protein

0 g

Carbohydrates

6 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Cuban Coffee Grounds: any dark roast espresso coffee

Equipment Needed

• Moka Pot (Cafetera)
• Stove
• Small Spoon or Whisk
• Espresso Cups (2 oz)
• Heat‑Resistant Glove or Pot Holder (optional)

Critical Steps — Do Not Skip

• Fill water to the correct level
• Pack coffee grounds lightly and evenly
• Watch for the first drops of coffee
• Stir sugar and coffee quickly to form a thick crema

Chef Tips from the Video

• Use authentic Cuban coffee brands like Cavayari for authentic flavor.
• Granulated white sugar is essential; artificial sweeteners won’t caramelize.
• Stir the crema with a rapid, circular motion to incorporate air and achieve the frothy texture.

Troubleshooting

Storage

Refrigerator: Store any leftover coffee in an airtight container for up to 24 hours.

Freezer: Freezing is not recommended; flavor degrades.

Room temperature: Coffee is best enjoyed immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑measure coffee grounds and sugar so you can start brewing immediately.
• Warm the espresso cups in hot water before serving for a hotter drink.
• Keep the moka pot clean; residual oils affect flavor.