Preparation time: 10 minutes
Intense and very sweet: these are the characteristics of Cuban coffee, a drink that came into being on the island of Cuba when the first coffee makers, known as moka or Italian coffee makers were imported from Italy to make espresso.
This drink has an intimate side to it. In Cuban homes it is still made the traditional way, with a moka pot on the stove burner, and with enough skill to create an appetizing layer of foam on the coffee, as if it were an espresso. The secret? The thick paste formed by the mixture of coffee and sugar that is placed in the bottom of tiny cups.
This drink boasts both body and texture, thanks to the components that the sugar releases when it is put on the stove-top, at which point the sucrose it contains is hydrolyzed.
Here are some steps to prepare this strong, steaming brew. Ideally, it should be made with darker roasts, and ideally Cuban coffee, other Latin American coffee with a Dark Roast can be used as well.
* 2 teaspoons brown sugar per each cup served
* 1/3 teaspoons of finely ground Cuban coffee (or any LatinAmerican coffee with a Dark Roast)
* Use Lungo sized cups
Put the sugar in each cup
Add the 1/3 teaspoon of finely ground coffee to the sugar
Add 1/2 oz of hot water (87 Celsius) to the mix
Use a spoon to quickly integrate the mixture with the water and procure a creamy mixture
Brew an espresso (1.5oz) on top of the mix