Café Cubano

Instructions

1. Prepare your moka pot
   Fill the bottom chamber of a moka pot or stovetop espresso maker with fresh cold water up to the valve. Insert the filter basket and fill it with the finely ground coffee. Do not tamp the coffee down. Screw on the top portion of the moka pot.
2. Create the espuma (sugar foam)
   Add the sugar to a small cup with a spout that will be easy to pour from. Set aside for now - you'll use this to catch the first few drops of coffee.
3. Brew the coffee
   Place the moka pot on medium-low heat. As soon as the coffee begins to flow into the upper chamber, quickly pour the first tablespoon or so (the darkest, most concentrated part) into the cup with sugar. Return the pot to the heat to continue brewing.
4. Make the sweet foam
   Immediately vigorously whisk the coffee and sugar mixture until it becomes a light, creamy paste with a pale brown color. This creates the signature espuma (foam) that gives café cubano its distinctive sweet top.
5. Combine and serve
   Once all the coffee has brewed, pour it into the cups, then spoon the sugar foam (espuma) on top of each serving. The foam will float briefly before dissolving into the coffee, creating the signature sweet taste throughout. If using, add a small sprinkle of cinnamon or orange zest as garnish.