Cuban Coffee

Instructions

1. Prepare the sugar
   Add the granulated sugar to a measuring cup or small container with a spout. This will be used to create the espuma (foam).
2. Brew the coffee
   Add water to the bottom chamber of a moka pot or stovetop espresso maker. Insert the filter basket and fill with the ground coffee, tamping it lightly. Screw on the top chamber and place on medium heat. As the coffee begins to brew, it will start to rise into the upper chamber.
3. Create the espuma
   When the coffee starts flowing but before it finishes brewing, quickly add about 1 teaspoon of the coffee to the sugar in your measuring cup. Return the moka pot to the heat to continue brewing. Vigorously whisk the sugar and coffee drop until it becomes a thick, pale paste with a consistency similar to wet sand. This creates the signature espuma (foam).
4. Combine and serve
   Once the coffee has finished brewing, pour it very slowly into the sugar paste while continuing to stir. This creates a frothy, caramel-colored foam on top. Pour into small espresso cups, ensuring each cup gets some of the sweet foam. Serve immediately while hot.
5. Add optional enhancements
   If using any of the optional ingredients like cinnamon, vanilla, or brown sugar, add them to the sugar before mixing with the coffee drops. For the salt, add a tiny pinch to the ground coffee before brewing to enhance the flavor. Garnish with citrus zest if desired.