Kafecito
When we are discussing the Mexican and Vietnamese coffee variants, how can we leave out Cuba? Cafecito is a popular, strong, and sweet espresso-style coffee and a staple of a Cuban meal or breakfast.
But what's great about it is that you don't need a two-year barista experience to make this yourself at home. With a few ingredients and simple directions, this coffee is one of the easiest to make.
What is Cafecito?
Cafecito, even an espresso-style drink, is more than just a simple espresso you can get from a cafe around the corner. It is distinct because of its sweet crema layer at the top that covers a strong coffee.
Apart from being popular in Cuba, you can also find this drink in many areas of Florida with Cuban-American neighborhoods. Even though it is traditionally sweetened with sugar, we will use coconut sugar as a healthier alternative. The pairing of the date coffee with coconut sugar creates a unique blend you must try at least once.
The most important aspect of Cafecito is the crema. It takes a specific technique that is not difficult to learn with a bit of practice. The key is to beat only enough and not overbeat or underbeat.
Ingredients
- Korma Date ground coffee
- 1⁄4 Cup coconut sugar
Directions
- When using Korma Date Coffee, make sure to use a Moka Pot or an espresso machine that is compatible with ground coffee.
- This recipe is for a 6-cup Moka pot. You can adjust the recipe and ingredients depending on the size of your container.
- Fill the pot with water and coffee as per the instructions on the packet, and place the pot over moderate heat.
- As the coffee is brewing, drop the coconut sugar in a tall spout container.
- Once the coffee starts to brew, pour ½ tbsp of coffee over the sugar and return the coffee pot to heat.
- Use a spoon or a whisk to beat the sugar and coffee mixture until it turns to a pale beige color.
- You'll notice that sugar grains are starting to dissolve. If the mixture seems dry at first, keep beating, and it will reach a thick consistency.
- Once the coffee is brewed, pour it slowly over the whisked mixture and constantly stir so that the sugar dissolves completely.
- You'll notice a layer of sugar foam, or cream, floating on the top.
- Serve the coffee in espresso cups, and enjoy!
