Espresso with Cremina / Café Cubano
Espresso. Beloved by everyone from half asleep commuters, people who must remind you they studied abroad in Europe, and just about everyone else around the world looking to sneak out of their office for 5 minutes. Quick, tasty and coffee in its purest form is a great from a barista. But if you’re looking for the same taste at home, minus the price tag, what are you supposed to do?
Luckily with a moka pot, some sugar, and some espresso you can get that similar taste in under 5 minutes.
Sure if you just take your espresso black, this won’t be too helpful. However, if you’re looking for that thin cream layer, the cremina, popular with some Italian styles and perhaps made world famous in the Café Cubano we’re here to help.
The trick is simple: Have your sugar ready in a cup. When the first espresso begins to brew, mix the two together until you have something that looks like peanut butter. Stir in the remaining coffee and enjoy right away.
What you’ll need
Based on a standard 3-shot moka pot
Ground espresso beans
1-2 tablespoons of sugar, based on preference
The sugar and espresso should form into a peanut butter like cream
When served the cream should rise to the top
The cremina should leave defined rings after each sip
Lets Do This
Add water to the moka pot and place espresso inside. Put on the stove on medium-low heat
Meanwhile, pour sugar into a cup or canteen
When the first thick drops of espresso brew, remove the moka pot from heat and pour into the sugar cup. Return moka pot to the heat
Whisk the sugar with the first drops of espresso until it resembles peanut butter
When the espresso is done, pour remaining espresso into the cup while stirring
Pour into serving cups. A thin layer of cream should rise to the top
Drink immediately
“For beginners it is easier to work with larger amounts of sugar. Start there and work your way down to desired sweetness.”
