CafÉ Cubano Recipes

CUBAN COFFEE (CAFECITO)

Steps:

• Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.
• While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.
• Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.
• Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.

ICED CAFE CUBANO

Steps:

• Pour 1 tablespoon of the brewed espresso into a large measuring cup or bowl. Whisk in the sugar until the sugar is dissolved and the espresso resembles a paste. Top with the remaining espresso. Fill 2 glasses with ice and divide the espresso between the glasses. Add the milk and more ice to a quart jar and shake until the milk is very cold and frothy. Top each glass of espresso with half of the milk. Stir and serve immediately.

CUBAN CAPUCHINOS (CABEZOTES DE CAPUCHINO)

Steps:

• Make syrup.
• Pre-heat oven to 375°F Place cupcake liners in cupcake mold. In medium mixing bowl, beat yolks, egg white and 2 tbsp sugar for 15 minutes or until you've accomplished a very thick consistency. Slowly add starch, carefully folding it into mix. Pour mix into a plastic pastry bag with nozzle and fill cups 3/4 of the way. Place cupcake tray on top rack of oven. Bake approximately 15 minutes or until the tops are golden in color. To prevent them from burning, place an oven safe bowl of water at the back of the oven. Once cooked, remove from oven. Let cool for 5 minutes. Remove from cupcake liner and transfer to serving platter.
• In medium sauce pan, bring water to boil and add 3 cups sugar, Grand Marnier, cinnamon stick, anise seeds, peel from lime and a few drops of the lime juice. Stir once. and let cook for 3 minutes. Add in vanilla extract and stir one more time. Remove from heat and let cool before pouring over capuchinos.

CUBAN COFFEE (CAFECITO)

Steps:

• Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.
• While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.
• Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.
• Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.
• SPECIAL EQUIPMENT:.
• Stovetop espresso makers come in several sizes. This recipe is written for the 6-cup version, yet you can substitute any other size simply by adjusting the amount of coffee and sugar used. Ultimately, the coffee's sweetness is up to you.
• TECHNIQUES:.
• Making the sugar crema is the technique that defines Cuban coffee. You cannot overbeat the sugar, so err on the side of beating too much. If you accidentally pour too much coffee into the sugar, continue with the beating process, as you will still achieve sugar foam.

CAFÉ CUBANO

Steps:

• Fill the bottom chamber of the moka pot with 12 ounces of water. Insert the filter funnel and add 35 grams of ground espresso coffee. Screw on the top chamber. Put the pot over medium-low heat. Prepare the sugar by putting it in a large measuring cup or container that will hold 12 ounces of liquid. When you see the espresso start coming out of the stem, pour just enough into the sugar to make a paste. Stir the sugar and coffee together very fast. You want it to be very pale. When the rest of the espresso comes out, pour an even stream into the coffee/sugar mixture while stirring. Continue stirring until all the sugar is disolved. You should have a very thick layer of foam or espumita on top of the coffee. Divide into demitasses and spoon the espumita on top of the coffees. Salud.

CAFE CUBANO LATTE (HOMEMADE LIQUID COFFEE CREAMER)

Steps:

• Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract. Serve with your preferred brew. Refrigerate if you drink a lot of coffee in your house or if you have company. Or freeze in ice cube containers for individual use.