cuban coffee

add the ingredients except for the sugar to the part of the coffee pot where
correspond to the water in the lower part or heater, without exceeding the safety valve or bolt, and the coffee up to the edge of the filter that is placed just above, without tightening it.

put each of the parts back in place and screw the coffee pot back on. Put it on the fire.

while we put the coffee pot on medium-high heat, we pour the sugar into a large cup or heat-resistant container.

we lower the intensity of the heat to low and pour only a few drops of the first splash of coffee into the sugar without getting it too wet to mix it very well until we make a kind of paste, very thick.

cover and let the coffee maker finish brewing over low heat, so the water will be in greater contact with the coffee and the flavor will be more intense.

then we distribute equal parts of the sugar paste in the cups and finally, without stirring, pour the coffee into the cups, you will see that foam forms on the surface which is what characterizes authentic Cuban coffee.

and it's ready to taste, drink it at the moment when it's hot, and the result is a perfect espresso coffee.