If grinding beans yourself for a traditional moka pot, grind to a slightly coarse powder, not as fine as you would for espresso. [1] X Research source
An espresso machine will also work. You can use any coffeemaker in a pinch, but the result won’t be as strong as a traditional Cuban coffee. Some brewers like to preheat the water in a kettle to just below boiling. This will extract the coffee faster and prevent the grounds from overheating. [2] X Research source
Raw sugar is traditional, but granulated white sugar will work fine. [4] X Research source
Raw sugar is traditional, but granulated white sugar will work fine. [4] X Research source
It’s better to add too little coffee than too much. If you end up with a liquid, try again with a new cup.
Pour the coffee carefully into espresso cups, without breaking apart the espumita. You can spoon the foam directly onto each cup to make sure everyone can satisfy their sweet tooth.
Cafecito — black, with no additions besides the espumita Cortadito — blended with an equal amount of milk Cafe con leche — mixed with steamed milk to taste, and sometimes with a little salt and butter
For moderate sweetness, use 1–2 tsp (5–10 mL) sugar for each espresso-sized serving of coffee. For extreme sweetness, use 1–1½ tbsp (15–22 mL). The traditional ingredients are dark, Cuban-style roasted beans and raw demerara sugar.
