Cafecito, Cortadito, or Cafe Con Leche: A Guide to Cuban Coffee
So you have Pilon espresso beans and cafetera ready. Now what? After years of being kicked out of the kitchen, you have to figure out how to recreate the sweet coffee that will keep you awake during class after pulling an all-nighter. No need to fear, just sit tight and your coffee will be ready in minutes. First of all, if you don't have a cafetera, then go to Publix and buy one (the one on Ocala sells them). Pick up some evaporated milk while you're at it if you want a cortadito. Here's a picture of everything you need to get started:
¿Estas listo? Here we go. First, you'll need to open up the cafetera. Unscrew the lid, and remove the filter from the bottom half of the cafetera. Fill the bottom half of the cafetera with water up to the knob. Now place the filter back into the cafetera. Spoon coffee grounds (that's the Pilon or Cafe Bustelo) into the filter. It is imperative that you DO NOT pack the coffee in their tight. Just place the coffee grounds into the filter and make sure it is completely filled. If you pack the coffee too tight, the water will not be able to boil through. Screw the lid back onto the bottom as tight as you can.
Place the cafetera on the burner, and turn the burner up on high. Make sure it is on the edge of the burner, far enough so that the plastic burner doesn't get hot. Not only will you avoid burning your hand, but you'll also avoid melting the handle off. Believe me when I say it is NOT easy to make coffee without that plastic handle. Also make sure the lid is open. While that's heating up, spoon 1 teaspoon of sugar per taza (that's how much coffee your cafetera makes, and it will say it on the box when you buy it; otherwise, call your mom/abuela and ask) into the metal cup.
Watch the cafetera. As soon as the first drips of coffee begin to ooze out of the opening, pour just a few drops of coffee into the metal cup with the sugar, and put the cafetera back on the burner. Make sure you CLOSE the lid. Now, stir fast to make the espuma. If your espuma is clumpy, add more coffee. If your espuma is runny, add more sugar. The perfect espuma is difficult to make, so don't be discouraged. This is what good espuma looks like:
Once your espuma is done, the cafetera should have smoke coming out of the little hole that the lid doesn't cover. Carefully pick up the hot cafetera, and pour the rest of the coffee into the espuma cup. Stir the coffee until the espuma has dissolved into the coffee, and a frothy, sugary foam has magically appeared as a covering to your coffee. Dip your pinky in to taste how good the dissolved espuma is with the coffee. ¡Mira que lindo! A beautiful, caffeine pleasure is now yours.
Ahora, enjoy that cafe and make it into a cafecito, a cortadito, or a cafe con leche. A cafecito is straight coffee - and poured in very small amounts. The picture on the header of my website is one cafecito. A cortadito is that same amount of coffee, with a few ounces of milk (use evaporated milk if you want it extra sweet). For a cafe con leche, pour a regular glass of milk (6-8 oz.) and as much coffee as you want. Don't drink all that coffee though, or you'll be awake all night. Cuban cafe will not only bring the taste of home to your tongue, but the smell of home to your nose. Until next time, ¡Hasta mañana!
