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Caffè con Schiuma Zuccherato

This technique is an alternative way to sweeten your espresso, while giving it a lovely foam or crema looking cap.
Course Drinks

Equipment

  • moka pot

Ingredients
  

  • ground espresso (for moka pot)
  • sugar

Instructions
 

  • 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.

Serving

  • 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.