Frothing pitcher/measuring cup to mix sugar/coffee mixture
Espresso or demitasse cups
Ingredients
Finely ground espressopreferably a Latin brand like La Llave or Bustelo
sugar
water
Instructions
Fill moka pot reservoir to the line with water (if not line then below the screw).
Place coffee filter in reservoir and fill with espresso until slightly heaping. The Cuban method is a light pack to make a "dome", starting by packing at the edges to the center.
Screw the top of moka pot onto the reservoir and place on stove at med-high heat with lid OPEN.
In frothing pitcher/measuring cup, place sugar. Ratio is generally 1:1 so 1 heaping Tbsp per 1 serving coffee (ex: 7 tbsps for 7 serving moka pot), although is also subject to taste as well.
When first extraction begins to appear (coffee begins to drip from middle beam), carefully grab moka pot and pour a very small amount into the sugar (about a nickel sized drop) and place moka pot on stove again with the lid now closed.
While moka pot brews the remainder of the coffee, stir sugar and coffee in frothing pitcher until it has the consistency of wet sand.
When coffee is brewed, pour the coffee into the prepared sugar mixture and stir in pitcher until dissolved. This will create a thin layer of "espuma" (foam).
In an espresso or demitasse cup, scoop a small bit from the top and put a little bit of espuma at the bottom of each espresso cup for aesthetics.
