Prepare the Moka Pot: Unscrew your stovetop Moka pot. Fill the bottom chamber with cold, fresh water up to the safety valve line. Do not overfill.

Add the Coffee: Place the filter basket into the bottom chamber. Fill it generously with the espresso-grind coffee until it’s level with the top. Gently level the grounds with your finger or the back of a spoon, but do not tamp or press them down. This is a key difference from making traditional espresso. Screw the top part of the Moka pot on tightly.

Set Up Your 'Espumita' Station: In a small, sturdy measuring cup or a small bowl, add the 4-5 tablespoons of demerara sugar. Place it next to your hob.

Brew the Coffee: Place the Moka pot on the hob over a medium heat. Leave the lid open so you can see when the coffee starts to emerge. This should take about 3-5 minutes.

Catch the First Drops: This is the crucial step! As soon as the very first drops of dark, concentrated coffee begin to seep out of the spout – before it begins to flow steadily – immediately take the pot off the heat. Pour about 1 tablespoon of this initial brew directly over the sugar in your cup.

Return to Heat and Whip: Place the Moka pot back on the medium heat to continue brewing (you can close the lid now). Immediately begin to whip the sugar and coffee mixture with a small spoon. Beat it vigorously against the side of the cup for 2-3 minutes. What works best for me is a rapid back-and-forth motion. The mixture will transform from a dark, gritty sludge into a thick, pale, and creamy foam. You're looking for the consistency of thickened cream.

Combine and Serve: Once the Moka pot is full of coffee (you'll hear a gurgling sound), take it off the heat. Pour the remaining hot coffee slowly and steadily into the cup containing the whipped sugar foam. As you pour, gently stir to combine. The foam will rise to the top, creating a beautiful creamy layer.

Serve Immediately: Pour the finished coffee into 4 small demitasse cups ('tacitas'). Each serving will be a potent, sweet shot with a lovely layer of espumita on top.