Unscrew the top of the moka pot with the handle from the bottom part of the espresso maker and remove the funnel that nests inside the base of the espresso maker.
Fill base with water to the level of the safety valve. Replace the funnel into the base and fill it with ground coffee; do not press coffee down.
Tighten the top to the base. Make sure the top is completely screwed on to the base before putting on the stovetop.
Set your stove top to medium high to begin brewing.
Add your white sugar to your creamer cup and carefully watch your moka pot as it brews.
Once the moka pot begins brewing coffee, you'll remove the moka pot off the stove for a moment and add about 1 teaspoon of the dark coffee to the creamer cup. This is the most important thing! The first few drops of espresso are usually the most concentrated and what'll give you an amazing cuban coffee!
Place the moka pot back on the stove so it can continue brewing.
While the coffee continues brewing, use a spoon to mix vigorously your coffee and sugar.
Continue mixing until you've creamed the sugar and a light brown paste develops.
By the time you've creamed your sugar, the coffee should be about finished brewing.
Pour the espresso into the creamer cup and stir gently. You'll see the espumita or sugar foam develop.