Cuban expresso coffee recipes - making the beverage on your stovetop

Start with one ounce of good water per serving and heat it over a low flame in a small pot. Add one rounded tablespoonful of coffee per ounce of water when the water boils. Stir briefly. It's finished when it boils again. The tricky part comes now at the end. Filter the expresso by using a Cuban flannel strainer, which you can find at Cuban or exotic markets. Your typical paper coffee, on the other hand, won't work. They will clog up instead.

Cuban expresso coffee recipes - utilized from the aluminum stove-top espresso makers

These sort of look like steel tea kettles and are available at Latin, European, or specialty markets and coffee shops. To make the espresso in one of these pressurized

Place the filter basket, or funnel piece, in the bottom chamber. Add enough ground to coffee to make it level to the brim, if not rounded in the center. Seal the upper chamber with the lower chamber. Then heat over low to medium heat. It's done when you the coffee starts to make bubbling sounds in the top chamber. Take the coffee maker off the stove.

Whatever Cuban expresso coffee recipes you use, try adding a big teaspoon of sugar to your serving. Or boil milk for a moment and add it for café with milk. However you have your Cuban espresso, it's as close to Cuba as you can get without breaking the embargo! If you do it right, you won't be disappointed with the morning cup of the Cuban Expresso.
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