Cuban coffee is rich, dark, and sweet with a distinctive and delicious foamy layer on top. Easy to make if you follow these simple steps.
Fill Moka pot's lower chamber with water to bottom of safety valve
Add Cuban coffee to filter, pressing down gently. Do not pack down tightly. Place filter into bottom chamber and fasten upper compartment into place.
Place on stove top over medium heat being careful not to place pot handle over heat source. Leave the Moka pot lid open.
Place the sugar into a measuring cup.
As soon as the first bit of coffee starts brewing out, pour about one Tablespoon or so (less if using less sugar) to the measuring cup with the sugar (adding more if needed). Place pot back on stove top to continue brewing. Immediately stir sugar/coffee mixture vigorously with a spoon until a thick paste is made.
Once the coffee is done brewing, pour it into the measuring cup with the sugar paste. Stir it gently until sugar is dissolved. Serve into demitasse espresso cups.
An electric espresso machine works well in place of a Moka pot. Just adjust the amount of sugar depending on number of servings.