2 ½teaspoonssugar (Michelle recommends 2 1/2 teaspoons per serving
special equipment
A stove-top espresso maker {similar to this one – they’re inexpensive and come in different sizes}
Instructions
The espresso maker has basically 2 compartments the bottom piece is where you add the water. There is a small knob inside, you are going to fill the water right below that knob.
Add your coffee into the top piece make sure not to pack it in – you want to fill it to the rim but fluff it up. Tightly close the espresso maker.
Place the espresso maker on the stove-top on high heat. In a separate container add your sugar.
You will start to hear noise as the water starts to steam up. Stay close by, lift the lid gently as the first bit of coffee rushes up, pour that into the sugar. Lower the temperature from high to medium and allow the rest of the coffee to brew.
Beat the sugar and coffee vigorously {for about a minute} to make the crema. You want a golden velvety smooth consistency. If it’s too sandy you can add some more coffee that has brewed – add it in little by little and whisk again to get the right consistency.
Pour the espresso into the cup you have your crema in, the foam will rise to the top. Carefully pour your espresso into a small ‘taza’ {espresso cup} and carefully push the the crema with it.
If you’d like it with milk {cafe con leche} heat milk to just before it boils. For a bit more indulgence you can prepare it with evaporated milk.