aka. Cuban coffee, Cuban espresso, cafecito, etc. is the perfect espresso drink because it’s at-least double the strength and caffeine of a normal cup of coffee but served in a smaller cup. This little shot of adrenaline is a morning ritual to help start my day but it’s also great after meals and as a social activity. Nothing better than preparing a cup of quality cafe for yourself, a friend and having a good conversation. Screw meeting you at Starbucks for a Venti, sugar-free, non-fat, vanilla soy, triple shot, extra foam, Gingerbread Latte with light whip and no syrup. You can just meet me at my place and have a Cafe Cubano.
All you really need is the espresso and a moka pot so if this is something you plan on preparing everyday make sure it’s the best quality. After trying different espressos I’ve noticed Cafe Bustelo has the best flavor and it’s only about $5 for a 10 oz can. This moka pot is made in Italy by Bialetti who patented this exact design in 1933. It retails for about $25.
If you have never used a moka before it has three main parts. The bottom chamber where you add the water, the filter basket where the espresso grounds are added and the collecting chamber.
Add water
Add espresso grounds
Screw on the top collecting chamber
Then heat on a stove top. While heating leave the lid open for the next step
Since I’m using a 3 cup pot I’ll add 3 spoons of sugar in a measuring cup
Once liquid starts collecting into the chamber, close the lid and pour a small amount in the measuring cup
Mix vigorously
And let the pot continue to heat until the chamber is filled with espresso
Open the lid to check if the chamber is filled
Once it’s finished pour the rest into the measuring cup, mix and serve.
