Any suggestions on the proper preparation of a Cafe Cubano, including the correct amount of sugar?

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holy hell that picture was huge! sorry guys.
This was good, thanks!

alyssa said:
holy hell that picture was huge! sorry guys.
Outstanding! Thank you, Alyssa.
youre welcome guys :]

and i would never put sugar on top of espresso and pull it. but thats just me personally. i am against it. but i think if you dont want to make it the real way, the best and closest thing to it with an espresso machine would be to pull a regular shot and add that first one to a bunch of sugar and whip it. the long skinny spoons usually do this best. you can make a bigger motion the farther your hand is away from the pitcher. but the inside can stay tight and controlled. after thats ready, dump a bunch more shots in and kind of move it around so you know all of the sugar is melted in with the espresso. then pour into cups. i couldnt tell you a measurement on sugar. as im sure most are aware, homemade stuff doesnt usually have a set recipe :/. we kind of eye ball the sugar for the amount of coffee that each size maker can hold.

but yea if someone orders one only, its kind of weird cuz youll probably have left overs. maybe you should only serve them in multiples or something? that way at least if you have 2 servings the first shot is used to make the whipped sugar goo. the second one is mixed in, and then you wont have left overs because youve served both shots. if that makes sense. of course you can serve them single and drink the other one yourself haha. i guess thats an option too lol.

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