Cuban coffee is very dark, very strong, and sweet. Its most notable feature is the layer of foam on top, which is created by frothing sugar with some of the brewed coffee. This is traditionally made with Cuban, preground coffee brewed with a moka pot, but feel free to make the espresso in any of the ways mentioned in Brewing Espresso.

Prepare:

Meanwhile, add to a small measuring cup or heatproof pitcher with a pouring spout:

Add a teaspoon or so of the brewed coffee to the sugar in the pitcher. Stir the sugar vigorously with a spoon until it is very frothy and appears to foam. Pour in the remaining coffee and stir gently until the sugar is completely dissolved. Pour into cups. There should be a layer of dark brown foam, or espuma, on the top of each cup.