Recipe #1: The Perfect Cafecito

Practice makes.....cafecito.

Between lease applications and inventory, I’ve been spending my days at the machine. Making sure that every time I’m making the perfect cafecito. From the brew to the espumita. Not only is this my signature espresso and an homage to my heritage, but it will be the base for every other espresso drink I’m creating. It needs to be second nature. The recipe is super simple, but it requires a little bit of manual labor to elevate.

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Tools You’ll Need
-Espresso machine or moka pot (this recipe uses an espresso machine)
-Puck screen
-Scale
-Distribution tools - needles, leveler, and/or tamper (all, some, or none)
-8oz stainless steel bell pitcher
-8oz clear (or any style) espresso cup

Use scale to measure the precise ground coffee to make cafecito. It helps so every single one tastes exactly the same.

Ingredients
-16g of finely ground dark roast coffee
-20g of white granulated sugar
-Water (fill to below the knob if using moka pot)

Instructions

1. Start by adding water and warming up the espresso machine.

2. Add finely ground dark roast coffee into the portafilter. Use scale to measure.

   

   Cafe La Llave is my favorite and tastes the most authentic, but you can use any dark roast like Cafe Bustelo or Mayorga.

3. Use needles, lever, and/or tamper, in that order, on the coffee. Place puck screen over the tamped coffee puck and load into the espresso machine.

4. Add white granulated sugar to the stainless steel pitcher. Use scale to measure.

5. Start brewing, allowing the first few drops of coffee (darker & sludgy in texture) to fall onto the sugar in the bell pitcher.

6. Quickly replace the bell pitcher with the clear espresso cup so that the rest of the coffee finishes brewing. Brew usually lasts about 20 seconds total on the Breville Bambino for a double, ~2oz of coffee + 1oz of foam.

7. While the rest of the coffee brews, stir, stir, stir the sugar until it is creamed, creating what’s called ‘espumita - light brown color and silky smooth texture. Stirring usually lasts 30-60 seconds.

   

   ‘Espumita’ = The (not-so) secret behind this tasty espresso. Plus, the rounded, wider base of the bell pitcher helps with whipping it into perfection.

8. Slowly pour the rest of the coffee brewed into the bell pitcher over the espumita, while gently stirring until both are fully mixed together.

9. Serve and enjoy!

Voila Cuban cafecito!

For the full video on how to make Cuban cafecito, click here.