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A little window into Miami’s Cuban culture comes in this short, foamy and thickly sweet espresso recipe.
View Espresso Cup
Extract 40 ml of World Explorations Miami Espresso into your View Espresso cup.
In a second cup, add 2 sticks (8 g) of Nespresso brown sugar and spoon in 1 tsp of the brewed coffee.
Stir the sugar coffee mixture vigorously into a pale, thick sugar foam (espumita.)
Add the espumita to the rest of the espresso in your View Espresso cup and stir slowly to combine.
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