Cafecito

Cuba

The secret is the espuma: sugar whipped vigorously with the first few drops of espresso until it becomes a thick, pale cream that's spooned on top of the finished shot. The result is sweeter and more aromatic than just adding sugar after brewing. In Miami's Little Havana, you order a colada (a larger portion) from a ventanita (walk-up window) and share it with coworkers from tiny plastic cups. It's a social act, not just a drink.

How to make it

1. 1

   Add 1–2 tablespoons of sugar to a measuring cup or creamer pitcher.

2. 2

   Begin brewing espresso in a moka pot or espresso machine.

3. 3

   Catch the first few drops of espresso (about 1 tablespoon) and pour over the sugar.

4. 4

   Whip vigorously with a spoon until it becomes a thick, pale, creamy paste — this is the espuma.

5. 5

   Pour the rest of the brewed espresso over the espuma and stir gently. The cream should float on top.