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