Café Cubano

1. 1

   Fill the bottom chamber of the moka pot with 12 ounces of water.

2. 2

   Insert the filter funnel and add 35 grams of ground espresso coffee.

3. 3

   Screw on the top chamber.

4. 4

   Put the pot over medium-low heat.

5. 5

   Prepare the sugar by putting it in a large measuring cup or container that will hold 12 ounces of liquid.

6. 6

   When you see the espresso start coming out of the stem, pour just enough into the sugar to make a paste.

7. 7

   Stir the sugar and coffee together very fast. You want it to be very pale.

8. 8

   When the rest of the espresso comes out, pour an even stream into the coffee/sugar mixture while stirring.

9. 9

   Continue stirring until all the sugar is disolved.

10. 10

    You should have a very thick layer of foam or espumita on top of the coffee.

11. 11

    Divide into demitasses and spoon the espumita on top of the coffees.

12. 12

    Salud.

No additional tips available.