If you’ve ever watched Cuban coffee being poured, you’ve probably noticed the caramel-colored layer that forms on top. That light, creamy foam is what makes cafe Cubano instantly recognizable.
The secret behind it is called espuma (or espumita). So how do you make sugar foam for Cuban coffee? Here’s how to do it step by step.
What Is Sugar Foam (Espuma)?
Espuma is the whipped sugar foam that defines Cuban coffee. It’s made by mixing the first concentrated drops of coffee with sugar and stirring quickly until air and heat transform it into a light, caramel-colored paste.
The foam blends sweetness evenly throughout the brew. When you pour the rest of the coffee over it, the espuma rises to the top, creating a thin layer of sweetness and creaminess in every sip.
How to Make Espuma in Cuban Coffee?
Here is how to make sugar foam for Cuban coffee (espuma):
Start brewing your coffee
Begin brewing Cuban coffee in a moka pot or espresso machine. The first drops that come out are the strongest and hottest. Perfect for making foam.
Collect the first drops
When the coffee starts bubbling up, collect about one tablespoon of the first brew in a small cup.
Add sugar
Combine the collected coffee with sugar. Use about one teaspoon of sugar for every ounce of total coffee you plan to make.
Whip quickly
Stir fast and continuously. The mixture will start to darken, then lighten as air incorporates. Keep going until it turns creamy and caramel-colored.
Check the texture
The espuma should look thick but soft. When you drag the spoon through it, it should leave a short trail before settling.
Combine with the rest of the coffee
Once the moka pot finishes brewing, pour the rest of the coffee slowly over the foam while stirring. This step distributes the sweetness evenly and creates the signature light foam on top.
Watch Out for These
Here are most common mistakes that you should try to avoid:
Using Cold or Weak Coffee
The first few drops of coffee are the hottest and most concentrated. If you use coffee that’s cooled down or brewed weakly, the sugar won’t whip properly.
Adding Too Much Sugar
More sugar doesn’t always mean better foam. Too much can make it grainy instead of smooth. Stick to about one teaspoon of sugar per ounce of brewed coffee.
Whipping Too Slowly
Espuma needs speed. If you stir gently, the mixture won’t aerate, and you’ll end up with syrup instead of foam. Whip quickly while the coffee is still hot.
Waiting Too Long to Mix
Once the foam is ready, pour the rest of the coffee right away. If you wait, the foam settles and loses its texture.
Using Brown Sugar (Without Adjusting Expectations)
Brown sugar can make a thicker foam with a darker, molasses-like flavor. It’s delicious but won’t look or taste exactly like traditional Cuban espuma.
FAQ
What is the purpose of sugar foam in Cuban coffee?
The espuma gives Cuban coffee its signature sweetness and creamy texture. It blends the sugar evenly so the coffee tastes smooth instead of harsh. You may also find our thoughts on what makes Cuban coffee so unique interesting.
Can I use instant coffee to make espuma?
No. Instant coffee doesn’t have the concentration or oil content needed to caramelize the sugar or build proper foam.
Why does my espuma collapse quickly?
The coffee may not have been hot enough, or you might not have whipped it long enough. It should be stirred vigorously until it thickens and lightens in color.
How do I know I’ve whipped it correctly?
The espuma should have a creamy, slightly glossy look. When you drag a spoon through it, the trail should stay for a second before fading.
Key Takeaways
Sugar foam, or espuma, is what turns strong Cuban espresso into smooth, sweet café Cubano.
- Make espuma by whipping the first hot drops of coffee with sugar.
- Use about one teaspoon of sugar per ounce of brewed coffee.
- Stir fast while the coffee is still hot to build air and texture.
- Pour the rest of the coffee over the foam immediately after whipping.
- White sugar gives the most traditional flavor.