Restaurants›Doc B's Restaurant›Cafecito Recipe

Cafecito Recipe

Inspired by Doc B's Restaurant

Time10m

Serves1

Make Cafecito Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso

5/8 oz (18 g) finely ground dark roast coffee (espresso grind)2.43 tbsp (36 ml) water for espresso

Sweetener (optional, traditional Cuban style)

2 tbs granulated sugar2 tbs warm brewed espresso (reserved for sugar mixing)

Serving

1/4 cup (60 ml) hot water (to make café con agua if desired)1 to taste demitasse cup(s)

Method

Espresso

Prepare espresso

Dose 18 g of finely ground dark roast coffee into the portafilter. Tamp evenly and firmly. Pull a double shot of espresso (about 36 ml) directly into a small metal or heatproof cup. The extraction should take roughly 25–30 seconds and yield a rich crema.

Reserve a small amount

Immediately reserve 2 tablespoons (about 30 ml) of the freshly brewed espresso into a separate small cup or spoon for mixing with the sugar. Leave the remaining espresso in the main cup for serving.

Sweetener (make the espuma)

Make the sugar foam (espuma)

Place 2 tablespoons granulated sugar in a small bowl. Add the reserved 2 tablespoons hot espresso to the sugar. Using the back of a spoon or a small whisk, vigorously beat the sugar and espresso together until it becomes a light, pale, glossy foam (espuma). This can take 30–60 seconds. The mixture should thicken and lighten in color.

Sweeten the main shot

Pour or spoon the sugar-espresso foam onto the remaining espresso in the serving cup and stir gently to incorporate slightly, leaving some foam on top. Taste and add more sugar if you prefer it sweeter; repeat the espuma process in small increments if needed.

Serving (optional café con agua)

For a traditional cafecito served as a small sweet espresso, serve immediately in a demitasse cup with the foam on top. For a café con agua variation (a longer, Americano-like drink), pour about 60 ml hot water into the serving cup before or after adding the espresso to taste, then top with the espuma. Serve hot.