Quote:
Originally Posted by pektel
The stuff I was reading about was an espresso-type of preparation, but adding sugar to the espresso puck before brewing.
|
I thought of making Cuban Coffee as well but I am not a fan of that much sugar in anything.
Most Cubans use a Moka pot for this preperation and not machine made espresso.
The type I researched you put a ton of sugar into your cup, then ad a little moka espresso, stirring to make a thick mud.
Then top off with moka espresso and the mud creates a sweet and thick fake crema.
Came into the office this morning to make a nice cappuccino, went to the fringe and my milk was almost gone.
Somebody must have been using it for their own needs since I opened it yesterday and used exactly half so I would have enough for today.
I guess it's straight espresso today.
Nice hit on Micael Mr.B!