The Cuban espresso is different from other espresso drinks because it adds the sugar (raw demerara sugar, to more precise) right in the making of the espresso, thus creating a sweet and very delicate foam that is its specific signature. The drink is not only special from this technical point of view, but it has become a huge part of the Cuban culture and social ritual ever since espresso machines started being imported from Italy or a large(r) scale.
More on the background of the drink here.
P.S: It's great served with a sweet cookie or biscuit. Pictured above is a raspberry-almond heart biscuit. ;)
Last year: Kela ki subji (Indian banana curry) (vegan).
Two years ago: Simple broccoli, artichoke and bechamel souffle.
Three years ago: Moroccan preserved lemons (vegan).
Four years ago: Black olive dip (French Tapenade) and Concentrated orange juice caramel (vegan).
- espresso shots to be made with an automatic coffee filter (or espresso machine)
- 2-3 teaspoons of demerara sugar (raw brown sugar) for each espresso shot
The drink is quite easy to make if you have a basic espresso maker. The point it to add the sugar together with the ground coffee from the beginning and then let the machine to the rest.
Pour into serving shot-sized cups and enjoy the sweetest (in the good way) and foamiest coffee you've ever had. :)