![]() ![]() What I like to do is put any left over coffee into ice molds and make coffee ice to enjoy in my iced coffee.Layered between slices of hearty, stone-baked focaccia you’ll find creamy mozzarella, baby spinach, tomato and basil pesto, drizzled with a mildly sweet balsamic glaze A warm-weather favourite, just in time for summer. The brewed coffee will develop a bitter aftertaste. Once the coffee has been brewed, it cannot be stored. Carefully pour your prepared coffee to your espresso cups and enjoy.Pour the espresso into the creamer cup and stir gently.By the time you've creamed your sugar, the coffee should be about finished brewing.Continue mixing until you've creamed the sugar and a light brown paste develops.While the coffee continues brewing, use a spoon to mix vigorously your coffee and sugar.Place the moka pot back on the stove so it can continue brewing. ![]() This is the most important thing! The first few drops of espresso are usually the most concentrated and what'll give you an amazing cuban coffee!
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