Get your morning caffeine buzz on with this favorite Latin breakfast beverage
- 1/4 cup Ground Cuban Coffee or Ground Espresso (or to taste)
- 5 tablespoons Sugar
- Place the Ground Coffee in the percolator, do not pack them. Place the percolator over high heat. Place the Sugar in a non-reactive metal vessel. As the first few drops of Espresso begin to percolate (about a teaspoon,) pour over the Sugar and begin to vigorously stir the Sugar. As the rest of the coffee percolates, continue beating, making the Sugar as smooth as possible. It will begin to resemble caramel. The longer that you stir the Sugar, the smoother your coffee will be.
- To serve, pour the espresso over the Sugar, and stir to combine, until smooth. Pour into espresso cups to serve.