Cuban Espresso

Cuban Espresso

From Cuba

You will need:

-Stovetop espresso maker

-Glass Measuring Cup

-Espresso Grounds (Pilon brand coffee or Bustelo work well)

-Water

1-1 1/2 tbsp of sugar per serving (depending on desired sweetness)

 

Recipe:   Using a stovetop “cafetera” or espresso maker

  1. fill the bottom of the percolator with water up to the midpoint on the valve
  2. loosely fill the Bustelo or Pilon espresso into the metal filter forming a slight mound
  3. place top of cafetera on and screw on tightly so no moisture escapes while brewing
  4. Place cafetera on stove over med-high heat keeping the lid open to visualize the coffee starting to brew
  5. Add desired amount of sugar depending on espresso maker size to glass measuring cup
  6. Watch for the initial bit of coffee to start percolating up. Once the bottom of the cafetera is covered with a bit of coffee pour this first bit into the measuring cup and return cafetera to the stove with lid closed for it to complete the brewing process.
  7. Immediately start vigorously stirring the coffee and sugar mixture using a metal spoon until the mixture turns from a darker brown to a lighter caramel color, approximately 1 minute. It may appear somewhat dry at first but keeping stirring quickly and it will dissolve nicely. You cannot overbeat the sugar so err on the side of overdoing it. The mixture will appear a pale beige when complete.
  8. The cafetera will then start to make that bubbling sound that indicates the brewing is complete. Remove from heat and pour remaining coffee into the measuring cup and stir gently.
  9. The coffee will allow the “espuma” or frothy layer to rise to the top
  10. Serve immediately in demi tasse cups.
  11. Enjoy your little cup of perfection!