- A cafetera. These Italian espresso makers are not that hard to come by. Of course the easiest route is to order one online, but if you keep your eyes open you may spot them in unexpected places. My daughter bought me one last Christmas at TJ Maxx.
- Cuban-style coffee. There are several brands out there (you can order online). Here in the Midwest I have found my favorite, Café Bustelo which is readily available at Walmart.
- A metal cup. (to make the foam)
- Unscrew the espresso maker. Remove the metal filter cup from the bottom half. Pour cold water into the bottom of the espresso maker up to the bolt located on the inside.
- Place the filter cup back into the bottom half; this is where you put your coffee. Pack the grounds tightly, leveling it off at the top. Screw the top of the espresso maker back on. Place on a burner at high heat. Leave the lid open to keep an eye on it.
- In the meantime measure one teaspoon of sugar per tacita into the metal cup. (Espresso makers come in different sizes, from 2 to 8 tacitas)
- When you see the first trickles of coffee percolate turn the heat down to low and pour that first teaspoonful of coffee into the metal cup with the sugar. Vigorously stir the mixture until it becomes a light paste.
- By now, the coffee should be slowly trickling into the top half of the coffee maker. Once the top is almost full it may start to spurt. Drop the lid and turn off the burner. Slowly pour the coffee into your metal cup and stir. You will see the foam (espumita) rise to the top.