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Ingredients
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Espresso
Sweet foam (espuma)
Method
Espresso
Prepare machine and grind
Preheat your espresso machine or moka pot by running a blank cycle or heating the unit and rinsing the portafilter or moka funnel with hot water. Grind the dark roast espresso beans to a fine espresso grind (slightly finer than drip, similar to table salt). Dose about 18 g (0.018 kg) of ground coffee for a double espresso; use the 0.03 kg ingredient as an allowance if you plan multiple servings.
Tamp and brew
Distribute and tamp the ground coffee evenly in the portafilter to produce a flat, firm puck. Brew a double espresso (about 60–90 ml total) into a small metal or heatproof cup. If using a moka pot, brew as usual into the top chamber yielding a concentrated espresso-style coffee (~90 ml). Reserve the first 15 ml that pours — this will be used to make the espuma.
Sweet foam (espuma)
Make the espuma
Place 2 tablespoons raw sugar into a small metal or heatproof bowl. Add the reserved ~15 ml of the first espresso extraction while it is piping hot. Using the back of a small spoon or a metal whisk, vigorously beat the sugar and espresso together until it becomes a pale, thick, glossy paste — this takes about 20–40 seconds. The mixture should lighten in color and increase slightly in volume. This is the traditional Cuban 'espuma.'
Combine and serve
Once the full espresso has finished brewing, pour it slowly into a pre-warmed demitasse or small cup containing the espuma. Pouring from a height of a few inches and stirring gently as you combine helps incorporate the foam and distribute sweetness evenly. Alternatively, spoon the espuma on top of the espresso. Serve immediately while hot.