Café Cubano

Method

Brew a small, concentrated shot of espresso or very strong dark roast coffee using a stovetop moka pot or espresso machine. Pour the hot espresso into a small cup and immediately add the caster sugar, stirring vigorously for about 30 seconds until the mixture becomes thick, pale and frothy, creating the characteristic espuma (foam). Heat the whole milk in a small saucepan or milk steamer until hot but not boiling. Pour the hot milk into the espresso mixture while continuing to stir, maintaining as much of the foam as possible. Top with the remaining espuma and serve immediately in a small café cup.