Originated from Cuba the method involves brewing coffee with sugar (traditionally Demerara sugar).
For the first, have ready a mixing jug, teaspoon and a separate glass or cup to receive the espresso shots. For 2 servings brew 6 ounces of coffee to desired strength.
You can choose between 6 espressos for example or 3 ounces of espresso and 3 ounces of hot water depending on taste preference.
Take 2 teaspoons of espresso and place on top of 2 teaspoons of sugar (more if you want) in a separate cup. Whip the coffee and sugar together vigorously for about 30 seconds after which you should have a light, thick creamy paste. Add together the rest of the coffee and stir together. The paste will become a light foam on the top of the beverage.
Pour into a pair of 3 ounce / 90 ml cups to serve.