Espresso Coffee

Ingredients

• 2 tbsp finely ground espresso coffee
• Hot water (for the machine or moka pot)
• Sugar (optional)

Method

1. Pack the finely ground coffee firmly into the espresso machine's portafilter (or a moka pot's basket), levelling it off without over-packing.
2. Lock the portafilter into the machine (or assemble the moka pot).
3. Run hot water through under pressure for about 25-30 seconds, until a small, concentrated shot forms with a golden-brown crema on top — this crema is a sign of a good extraction.
4. Pour immediately into small cups.
5. Add sugar if desired and serve right away, while the crema is still intact.