Café cubano
¡Un cafecito caliente con espumita es mi capricho favorito de la tarde! El café cubano es una bebida de espresso elaborada con café de tueste oscuro preparado en una cafetera italiana y luego mezclado con una deliciosa espuma de azúcar. Ya sea que se disfrute durante el desayuno, como postre, con desconocidos o como el tan necesario impulso de energía de las 3:05 p. m., el café cubano es el corazón de la cultura cubana de Miami.
Ingredientes
- Stove-top espresso maker
- Classic silver bell creamer cup (or any measuring cup)
- Ground espresso ((I use Cuban ground coffee, of course, but any dark roast will do))
- 4 tablespoons granulated sugar
- Pastelitos de Coco
- Pastelitos de Guayaba
- Pastelitos de Queso
Preparación
- 1
Fill your espresso maker with water and ground espresso according to manufacturer's directions. Place on the stove at medium-high heat and brew the espresso.
- 2
In a measuring cup or creamer cup, add the sugar. Add the first few drops of espresso from the espresso maker into the cup of sugar. The first few drops of espresso that come out of the espresso maker are usually the most concentrated. That’s what we want!
- 3
Allow the espresso maker to continue to brew. Meanwhile, stir the sugar and those few drops of espresso vigorously into a pale, thick sugar foam (espumita). If you've never done this before, there will be a bit of trial and error. I recommend you add a few drops at a time and stir until the sugar foam is thick but drippy.
- 4
Once the espresso maker is done brewing, pour the brewed espresso into the cup with the sugar foam. Stir together slowly to combine. Serve immediately into espresso cups. Enjoy!
Cocínala con la receta original
Esta receta es de asassyspoon.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en asassyspoon.com