A long time ago, I had the wonderful opportunity to work with an amazing Cuban woman. Every day around four or five o’clock she would get out her moka pot and make Cuban coffee for everybody in the kitchen. She would tell me stories about growing up on a tobacco farm in Cuba where her mother made the same coffee every afternoon for the workers in the fields. I watched her closely and asked many questions and soon I was the one making coffee for the kitchen staff. I have treasured this recipe for years, because of the amazing flavor as well as the wonderful memories and now I would like to share it with you. I hope you enjoy it as much as I have.
Pilon ground espresso coffee
1/2 cup granulated sugar
Bialetti 9 cup stovetop espresso pot (if you have a smaller or larger espresso pot, this recipe will still work, just adjust the sugar accordingly)
Fill the bottom of the espresso pot with water up to the indicator line.
When the coffee has finished brewing, pour a little into the sugar mixture and stir to dissolve. Pour this mixture into the pot (it is ok to have a little left in the mug) and gently stir if necessary to work out any lumps.