Yard Cubano Cappuccino Recipe
small lightly sweet, creamy and strong.
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Ingredients
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Espresso
Cuban-style sweetener (Espuma / Espuma de café)
Milk & Foam
Finishing
Method
Cuban-style sweetener (Espuma)
Prepare the espuma
Place the 10 g granulated sugar in a small heatproof bowl. Pour the hot 15 ml of the first part of the espresso over the sugar. Using a small whisk or a handheld milk frother, vigorously whisk until the mixture becomes pale, glossy, and syrupy (about 30–45 seconds). Set aside — this concentrated sweet coffee crema will be used to top and sweeten the cappuccino.
Espresso
Pull the shot
Grind 18 g of coffee to a fine espresso setting. Tamp evenly and pull a double shot targeting 36 ml of brewed espresso into a preheated cup or small pitcher. Reserve 15 ml of the very first pour for the espuma step above (if you didn't already).
If using an alternative (Moka or strong brewed), produce a very concentrated 36 ml equivalent of strongly brewed coffee and use 15 ml of its first yield for the espuma.
Milk & Foam
Steam and texture milk
Combine 120 ml whole milk with 15 ml heavy cream in a frothing pitcher (cream optional, for extra creaminess). Purge the steam wand, then submerge the tip just below the surface and introduce air for 3–4 seconds to create microfoam. Lower the pitcher so the wand is deeper and continue heating until milk reaches 60–65°C (140–149°F). Aim for silky, velvety microfoam with small, glossy bubbles. Tap and swirl the pitcher to integrate foam and milk.
If you don't have a steam wand, heat milk to about 60–65°C (or warm to hot but not boiling) then froth vigorously with a handheld frother until fine microfoam forms. You can stretch with an extra 15 ml cold milk and froth to increase volume if needed.
Assembly & Finish
Combine espresso and espuma
Pour the freshly pulled 36 ml espresso into a 6–8 oz (180–240 ml) cup. Spoon the prepared sugar-espresso espuma over the top of the shot, spreading gently so it sweetens the surface and aroma (use all the espuma).
Add milk and foam
Immediately pour the steamed milk into the cup, holding back the foam with a spoon for the last pour. Finish by spooning 1–2 cm of microfoam on top to create a thin creamy cap. The drink should be small, creamy, lightly sweet, and strong — about 180–200 ml total.
Garnish
Lightly dust the foam with a pinch of ground cinnamon and optionally 0.5 tsp cocoa powder. Serve immediately.