This foamy coffee was inspired by the Grancaffè served at Rome’s popular Sant’ Eustachio il Caffe bar. It’s a fun alternative way to serve sweetened espresso.
While the recipe for Sant’ Eustachio’s Grancaffè has never official been shared, this method can help satisfy the craving when you’re not in Rome.
I typically make this when I want to impress my dinner guests. I suggest to use this method when using as stove-top moka pot; mostly because moka pots typically don’t give that beautiful crema on the espresso.
Caffè con Schiuma Zuccherato
- moka pot
- ground espresso (for moka pot)
- Make the espresso in a stove top moka pot, as you normally would.
- As the coffee starts to rise out of the spout, catch the first teaspoon in an espresso cup. Visually, I’d say about ¼ of the cup. Then place the moka pot back onto the flame to complete its coffee making.
- To that first catch of coffee, add an espresso spoon of sugar at a time to thicken the liquid. Beat the sugar and coffee until it becomes a creamy paste. Set the cup aside until the rest of the coffee is done brewing.Tip: As the coffee comes out of the sprout it starts out strong and ends weak. When the coffee is done brewing, stir the coffee in the moka cup so that the bottom (stronger brew) mixes into the top (weaker brew), allowing an even taste throughout.
- Pour the espresso into the cups – doses are typically ⅓ of a cup.
- Using an espresso spoon, add a dollop of the sugar paste to each cup. You will see the foamy effect immediately – at the same time you’ve kindly sweetened the coffee for your guest.
- Tip: Make it 'corretto' with a drop of Sambuca, grappa, or brandy.
- Sant’ Eustachio il Caffe – Piazza di St. Eustachio, 82, Rome
NOTE: This is an updated version of an article originally posted in 2011 on a previous blog I ran called Modern Culture: Italy. The article was part of a series called Adventures in Rome. The blog no longer exists; however, I am pulling and updating some of the articles that I found to be interesting enough to have a life here on Magnusmade.com.