Cuban Coffee

Ingredients

Directions

1. Unscrew the Espresso machine and remove the metal filter cup from the bottom half. Pour ice cold water into the bottom of the espresso maker up to the bolt located on the inside.
2. Position the metal filter cup back into the bottom half and tamp very tightly with coffee grounds, leveling it off at the top. Screw the espresso maker together and place on a hot burner (high heat).
3. While keeping an eye on the espresso maker, take a metal cup and pour about one teaspoon for each tacita (small espresso coffee cup). As the first trickles of coffee percolate, pour enough to moisten the sugar in the metal cup. Vigorously mix the moistened sugar and coffee until it becomes a light paste.
4. In the meantime, take the espresso maker of the heat once the top portion is about 3/4 of the way full. This will prevent it from burning and/or overflowing onto your stove.
5. Once the coffee is done, pour it slowly into the metal cup while gently mixing it with the sugar paste. If done properly (and yes … it does take practice and a special touch), the sugar paste will create a "foam" once it is mixed with the rest of the coffee. Pour into small coffee cups.