Steps
- Grind ¼ cup plus 2 tablespoons of dark-roast coffee beans for a moka pot. Fill the lower chamber of a 6-cup moka pot with water up to the steam-release valve.
- Fill and level the filter with the coffee, assemble the pot, and place over medium-high heat. Put 4 heaping teaspoons of sugar in a metal creamer.
- Mix the first 1 teaspoon of brewed coffee into the sugar. Beat firmly with the back of a spoon for 1 minute, until a pale, consistent paste forms.
- When brewing finishes, remove the pot from the heat. Very slowly pour the remaining coffee into the sugar paste, then divide among espresso cups with a fine layer of foam.