1 cup of water
8 tablespoons of finely ground Cuban Coffee (Cafe Bustelo, Pilon, etc)
8 – 12 tablespoons of Demerara sugar (or sugar in the raw)
2 cups of hot milk
Put the coffee into the Espresso filter basket in your espresso maker along with 1 cup of cold water into the bottom canister.
Screw the top spout on tight and plug in your electric espresso maker or place your manual espresso maker directly on the burner on medium heat for a nice slow steep.
While the coffee is steeping pour sugar into some sort of glass container (2-cup Pyrex measuring cup works nicely) that has a spout on it and as soon as the coffee brews 1/4 cup of the coffee , pour it into the glass container and whisk furiously until it becomes a creamy light brown sugary paste.
Once the sugar and coffee is mixed and the coffee is finished brewing, pour the remaining amount of coffee into the glass container and heat up the milk. Fill up half the amount of your coffee cup with the hot milk and the other half with your Cuban coffee sugar mixture.
Enjoy its strong, sweet, creamy heavenly goodness in a cup☕️