With half a trillion cups of coffee consumed in a year worldwide, it’s safe to say its a pretty popular beverage. Whether you drink it black as pitch, or “cream and sugar with coffee”, there are many ways people like to enjoy their daily cup of joe. For me, I usually drink my coffee black, but when I want something, well, intense, I reach for my stovetop espresso maker and make my self a stiff Cuban coffee. Also referred to as cafecito (little coffee), it is whipped sugar with espresso shots, that somehow done right will make the strongest cup of coffee you will ever have. 

So take your espresso maker and fill it with water. Make sure not to fill it over the button on the inside of it. Take the basket and put it into the espresso maker and pack it with the ground espresso. Be sure to make sure the espresso is packed well, but not too tight that the water cannot seep through, but not too loose that the espresso will be weak. Once you are done screw the top of the espresso maker on and you are ready to go. 

Take the small measuring cup and put three more heaping teaspoons of sugar in it. Why so much sugar? Because it will be used to make the infamous “espuma”; the thick frothy cream on top of the cuban coffee. Also it will help counterbalance the intense bitterness from the espresso. 

Now put the espresso maker on the stove, and turn it on high heat. Keep the lid open so you can see when the first drops of espresso trickle out. This is the most crucial part of the cafecito, because it is used to make the espuma. Once the espresso starts to trickle out, quickly remove it from the heat and pour some of it over the sugar. I would say about about half a teaspoon, but make sure its enough to wet the sugar, but not to make it runny. 

Now its espuma time! Take your teaspoon and whip it until it turns from brown to a beautiful taupe/ivory color. The more you whip it, the creamier and lighter the foam will be on top of the espresso. After you have have whipped it to the desired color, put the espresso maker back on the stove and let the process finish. While the espresso is trickling, I personally continue to whip the espuma to ensure it the sugar is well dissolved and creamed. 

Once the espresso is ready, remove it from the heat once more, and slowly pour the espresso over the whipped sugar and espresso mixture in the measuring cup. Gently mix the espresso with the sugar to help form the foam. Once the sugar at the bottom is all dissolved with the rest of the espresso, and the espuma has foamed on top you are ready to serve! Get your little espresso cup and pour the coffee into it, give it a gentle shake while pouring to help with the espuma formation. People may think you've had too much cafecito, but it’s just to ensure the espuma is well formed. You are all done, enjoy you're cafecito!