Whenever I visited Hilde, my adopted Cuban abuela, she would drink espresso from china demitasse cups she brought with her when her family fled Havana.
The afternoon I helped her scrape black beans off the ceiling when her pressure cooker exploded, she made me cafe con leche, and a love for sweet coffee was awakened in me.
Using an espresso machine, follow the instructions for brewing, using about 5 tablespoons of Cuban, Dark Roast Espresso Ground, packed, for each cup of water.
Add 4-6 teaspoons sugar (per cup of water) to the pot the coffee drips into, stirring the first few drips to make a frothy foam. You want the drink very sweet.
Combine one shot of sweet coffee to a small cup of hot, steamed milk.