Step 1: Ingredients and Cookware
Espresso: I believe any kind will do, but in my opinion Supreme by Bustelo is best.
Sugar: Plain, white sugar. Not powdered, not the raw stuff.
Espresso maker: I use a stove-top espresso maker. If you have a plug-in automatic type then more
power to you.
Mixing container: I use a metal cream/milk pourer, but you can use a coffee mug.
Teaspoon: A tablespoon is too big.
Step 2: Brewing the Espresso
A stovetop espresso maker consists of three parts.
1. The base, where you put the water
2. The strainer, where you put the espresso grounds.
3. The top, which collects the brewed espresso.
First fill the base with water. Stop right before the little release hole. (You can see it in the picture near my thumb.) Second put the strainer in and fill with espresso. Level it off with the spoon. Finally screw the top on tight and put it on the burner. (Put the maker on the burner and then turn the burner on. Don't heat the burner up and then put the maker on.)
Step 3: Sugar
Don't use anything too big to mix in, or the sugar/espresso ratio will be off. In the picture below you can see the size of my mixing container. This is roughly the size you want to stick with (approx. 3/4 of a normal coffee mug).
Step 4: Mixing
First add a little coffee to the sugar (It's hard to tell you how much, because I always do it by sight, but I think that it would be about two or three teaspoons worth.) Now mix the HECK out of it. It should almost look like a thick cream when you are done. If you mix it and it's still clumpy, add a little more espresso and mix some more.