Cuban Coffee

1. 1

   Fill a 6-cup stovetop espresso maker with water and coffee according to the manufacturer's instructions, making sure to pack down the coffee. Place the espresso maker over moderate heat.

2. 2

   While the coffee is brewing, place the sugar in a tall container with a spout, such as a liquid measuring cup. As soon as the coffee starts to fill the reservoir, pour about 1/2 tablespoon of coffee over the sugar and return the espresso maker to the heat.

3. 3

   Using a spoon, beat the sugar and espresso until the mixture turns a pale beige color and most of the sugar granules begin to dissolve, about 1 minute. The mixture may seem a bit dry at first, but keep beating, and it will come together.

4. 4

   Once all the coffee has been brewed, slowly pour the coffee over the creamed sugar, stirring to make sure all the sugar dissolves. A thin layer of sugar foam (crema) should float on top of the coffee. Pour the coffee into espresso cups and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.