How To Make Cuban Coffee

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia offers sweetness with fewer calories.

espresso

🥗Healthier: strong brewed coffee

💰Cheaper: instant coffee

Brewed coffee can mimic espresso's flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds flavor.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened chocolate

Carob powder is caffeine-free and adds sweetness.

Set the bean grinder to two notches above its finest setting, usually labeled for espresso.

Separate the top and bottom chamber of the mocha pot and remove the basket.

Pour filtered water into the bottom chamber, keeping it below the steam valve.

Pour freshly ground coffee beans into the center basket of the mocha pot.

Use a coffee tamper to apply roughly 50 pounds of pressure to the coffee grounds.

Turn on the stovetop to medium heat and place the mocha pot on the stove.

Add a few spoonfuls of sugar into a cup to prepare la crema.

Wait for the mocha pot to start gurgling, which indicates that coffee is being released into the top chamber.

Collect the initial coffee that comes out, as it is the strongest and thickest part of the batch, to mix with the sugar.

Create a paste with the coffee and sugar, adjusting the consistency to be thick but not too liquidy.

Once the gurgling slows down, remove the mocha pot from the stove.

Slowly pour the coffee from the top chamber into the paste while stirring to create la crema.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens