An icon of Cuba's espresso culture, café cubano is made by whisking the first drops of coffee with sugar to form a creamy foam, or espumita, then mixing in the remaining coffee. Intense and sweet, it is a strong coffee that takes little time to prepare.
Brew the coffee with the water in a moka pot or espresso machine, collecting the first, concentrated drops in a separate container.
Whisk the reserved concentrated coffee vigorously with the sugar until pale and foamy.
Mix the foam with the remaining coffee, divide between small coffee cups and serve.
Whisk the sugar only with the first, concentrated drops of coffee. Watery coffee will not whip the sugar into a foam and leaves a flat sweetness.
Moka potum olmadığı için filtre kahve makinesiyle demledim, ilk damlayan kısmı ayırmak biraz daha zor oldu ama yine de köpük tutturmayı başardım. Sonuç tarifte anlatıldığı kadar yoğun ve tatlıydı.
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