Winter weather makes me miss being home. When that happens, I reminisce on the things I cannot get here, one being cuban coffee. Good thing my friends down in Miami sent me a cafetera to make it on my own. Here’s how:
1) Fill the bottom of the espresso maker with water, up to the valve.
2) Fill the strainer with Cuban-style coffee until it’s packed in well.
3) Screw the top on tightly and place on the stove, over medium heat and slightly to one side, so you don’t burn your hand on the plastic handle.
5) Place sugar by tablespoon in the glass measuring cup (I didn’t have so I used a mason jar) The ratio is one tablespoon of sugar per two demitasse cups.
6) When the coffee begins to brew, remove from heat and pour a little bit into the container with the sugar.
7) Place cafetera back on the heat to finish brewing the rest of the coffee.
8) While the coffee is finishing brewing, stir the sugar and coffee mixture quickly until the bit of coffee melts down the sugar and you get it nice and frothy. This is the espuma.
9) Pour the remaining coffee into the sugar mixture and stir.
10) Scoop some of the froth and drop it in each cup.
11) Carefully pour the finished coffee into the cups making sure you don’t damage the espuma.