Cuban Coffee (Cafecito)
A robust and sweet Cuban coffee can be made with espresso and sugar in a moka pot, featuring a distinctive whisked espuma foam.
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Instructions
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Brew coffee in a large stovetop espresso maker following manufacturer instructions.
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Add sugar to a 2-cup glass measuring cup, then incorporate about 1 tablespoon of the freshly brewed coffee, reserving extra concentrate.
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Vigorously whisk the sugar and espresso for 2 to 3 minutes until a pale brown, foamy paste, known as espuma, forms.
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Once all coffee is brewed, pour it over the espuma while stirring, allowing the foamy crema to rise.
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Distribute the mixture, including espuma, into individual demitasse cups for serving.