Cuban coffee is typically made with a Moka pot. Boil water and add it to the lower chamber of the Moka pot.
Fill the tunnel with ground coffee, gently tap to remove any air pockets, and even out the surface.
Screw on the upper part of the chamber and place it over low heat until the espresso starts to simmer.
When the espresso just begins to boil, take a few tablespoons out of the Moka pot and add them to sugar to moisten.
Keep whipping the espresso with sugar using a spoon to create what’s known as “espumita.”
Remove the rest of the espresso from the heat and slowly pour it from the Moka pot into the espumita.
Keep stirring until the entire mixture combines.
Let it rest until the foam floats on top.
Slowly pour the ready-made mixture into the cup and serve.
