How to make perfect Cuban coffee - Ashley Pardo

Cuban coffee is one of those things that is either atrocious or amazing. The process is rather complicated to execute, and if not done properly, it can result in a disastrous offering. (I say this from experience, and from other people's cringe faces). But when it is good, oh is it good. The desired outcome is espresso so sweet it's almost like syrup, and so intense it gives you a swift jolt that makes you shudder lightly. The clincher is the development of foam on top, or espuma, because without that it's just sweet espresso, and who wants that? It's just not the same. What's ironic is that with all of the complications I put myself through in the kitchen, which usually lead to success from hard work, I simply cannot make a good cup of Cuban coffee. Thankfully, I know someone that makes it better than anyone in the world. And I'm often lucky enough to share in moments of perfect drinkability. A key part of the process is using high-quality coffee machines, []

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