Espresso cubano, how do I make it properly ?

[gabriel]

No matter how hard I explain some of my guests still insist on adding sugar to their espresso
I was thinking that at minimum I can make sure to add the sugar during preparation so no stirring will be needed maintaining the lovely crema.

What is the proper way of doing this ?
Should I add sugar on top of the tamped coffee or should I mix the sugar with the grounds before tamping ?
Anything else I should be made aware of ?

thanks
/gabi

[HB]

Cubano shots anyone? discusses them at length, including a pictorial by Michael Miguel (Kuban111).

[another_jim]

I was thinking that at minimum I can make sure to add the sugar during preparation so no stirring will be needed maintaining the lovely crema.

My suggestion is a teaspoon of maple syrup at the bottom of the cup and a gentle swirl. Use white syrup if you're a purist, but you'll be missing one of things that really matches well with coffee.

[VS_DoubleShot]

You can use a simple syrup made with brown or raw cane sugar. This will give it a slight honey-like note.

Do not put sugar in the grounds or in the filter basket.