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Step 4Mixing
Once the espresso is brewed, it's time to mix it. This is actually the tricky part. Don't worry, if you mess it up it won't effect the taste, it just won't have espuma (foam). The foam is kind of the trademark part of Cuban Coffee. It takes a few times to get it right, but like I said, it's still great even without the foam.
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.
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.
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