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Step 10: A little dab will do ya.

Now you have a little dab (1-2 tablespoons) of coffee in the sugar. Now we will make the paste. Place the coffee back on the burner to finish cooking.
<p>Do you ever froth the milk?</p>
<p>I have done it in a pan on the stove a few times. I cheat with the microwave most times. If you have a machine that will do it (little tube on the side) they work best. I use to have a Mr Coffee one but it always got clogged.</p>
As soon as I pour the espresso into the &quot;sugar paste&quot; it rapidly dissolves and does not create any espuma? Any suggestions?
<p>You're probably putting too much coffee into the sugar before whipping. When whipping the sugar paste (it takes a bit of effort - your arm should get sore!), it goes from dark-and-grainy to white-and-creamy. If you put too much coffee to begin with, it stays dark and soupy, and you never get the espuma.</p>
<p>The coffee needs to be fresh off the burner hot. You have to stir the paste with fresh hot coffee right away. It should foam after you have stirred enough to get the paste dissolved. Only other things to consider... is the paste the correct consistency? and are you in a high altitude ? Timing is everything... off the burner into the paste then stir until dissolved. </p>
<p>All right so I followed your recipe, but I didn't get the espuma! What am I doing wrong? Do you only get the espuma if your paste is really thick? I made the paste, but it was really dark and a little soupy (too much coffee). Could that be it?</p>
<p>You're probably putting too much coffee into the sugar before whipping. When whipping the sugar paste (it takes a bit of effort - your arm should get sore!), it goes from dark-and-grainy to white-and-creamy. If you put too much coffee to begin with, it stays dark and soupy, and you never get the espuma. </p>
I will surprise my husband with a cup of this coffee tomorrow morning.
Represent! I've lived in Miami all my life. Good Instructable! I follow those same basic rules (I even have the same percolator), but instead of nuking the milk, I use a pot to heat it up and froth it with <a href="http://www.ikea.com/us/en/catalog/products/10076320/" rel="nofollow">THIS</a>. I was also a Barista at Starbucks. Let's grab a coffee sometime :)
Why is it that I follow the steps and it don't taste the same like the Miami caf&eacute; con leche :(
<p>Bustelo coffee, and 10 tsp of sugar (1/3) cup. Just have to time it right to get the foam just right. Adjust for altitude if you live near mountains. Do not wash your percolator with soap just use water. The aluminum is porous and will leave the taste of the soap. Whole or 2% milk works for me. Can not think of anything else that would effect taste. </p>
Cafe Pilon, Sabroso hasta el ultimo buchito! Ok, I can't find my little expresso maker. I'm cuban and I love my coffee but I need to buy a new one. Just wanted to say thanks for reminding me of the great taste of cuban coffee. I hope others will enjoy your tribute to cuban coffee. :) <br>

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