I have a recipe for DIY Cafecito - Cuban-style sweetened espresso - here on Melt, but I feel that the post isn't as helpful as it could be; making traditional Cafecito at home is an art.
The first time I made Cafecito for my boyfriend, he fell in love with it. He even came up with a song - that goes something like this: One Cafecito, Two Cafecito - Oh - my Baby made for me! If something is so delicious that it brings you to sing original songs on the spot - well - then it's pretty good...
Start by gathering your tools and ingredients: sugar, Cafe Bustelo, an old-fashioned stovetop espresso maker (Bialetti), a small stainless steel pitcher, a spoon, and at least 2 espresso cups.
Fill the bottom with water - and stuff - Stuff! - the middle part with your espresso; part of what makes Cuban espresso Cuban is that it is very, very strong.
Place your espresso maker on the stove, on high heat, with the top open - so that you can see the espresso come out the top as soon as it does.
Now prepare your pitcher with sugar - about 1/4 to a 1/3 of a cup - and place your spoon in. The other part of what makes Cuban espresso Cuban is that it is sweetened - but in a specific way, so that a coffee "cream" is formed at the top.
To make this "cream" - as soon as the espresso starts to come out on the top of your Bialetti - remove it from the heat - and pour just a bit on top of your sugar. This espresso that comes out first is the darkest and thickest. BE CAREFUL not to put too much - eyeball about a teaspoon at a time - until the sugar is moistened just enough to make a paste when you stir it (like above). It's ends up being about a tablespoon, total. Place the Bialetti back on the burner - with the top closed - and turn the heat off (so that it doesn't boil and burn); the espresso will continue to come out on top. While that wraps up - mix and mix your sugar in the small pitcher, with your spoon, as hard and fast as you can, making a thick paste - that is light brown; try to get it as light as possible.
Now - pour the rest of the espresso on top of the sugar/espresso paste.
You can pour a cup - and use your spoon to scoop a bit of that "cream" off of the top - if you'd like.
Be sure not to consume more than an espresso cup of this Cafecito (which just means "little coffee") - because if you're not used to it, you will become quite hopped up, and the next thing you know, you'll be writing your own Cafecito song.
Oh yeah - this is Melt's 100th Post! I love Cafecito so much, that I thought it would be perfect for celebrating my 100th fabulous blog post...
You may also enjoy...
Hometown Love (a bit on Miami - and Chicago!)
and the Cubanisimo Wine Review (the best Wine I've ever had!)