Cuban Coffee is an espresso made with
finely ground dark roasted Arabica bean. It is usually served in a
demitasse cup with sugar added for sweetness and is often enjoyed
after a meal, though many Cubans will drink it at just about any
time of day.
4-6 tablespoons Cuban espresso dark roast coffee
1 cup water
4-6 teaspoons sugar
Typically Cuban coffee is made with a small espresso maker or
espresso machine. Below are some popular espresso makers. For Cuban
coffee, there are mainly three top brands: Cafe Bustelo, Pilon and
Cafe la Llave are the most popular. Cuban coffee typically uses a
finely ground dark roast Arabica bean.
Unscrew the espresso maker and remove the metal filter cup from the
bottom half. Pour water into the bottom of the espresso maker up to
the bolt located on the inside. Should be about 1 cup of water or
so. Place the metal filter cup back into the bottom half and place
4 to 6 tbsp of Cuban coffee grounds into the metal filter cup,
packing the Cuban coffee grounds until the metal filter cup is
leveled at the top. Screw the espresso maker together and place on
the stove with high heat.
While the coffee is brewing, place 1 tspn of sugar per serving
(demitasse cup or "tacita") in a espresso metal serving cup (see
below). As the coffee begins to percolate, pour a small amount to
moisten the sugar in the metal cup. Continue to brew the coffee and
mix the sugar and coffee until it becomes a light paste. Once the
top portion of the espresso maker is 3/4 of the way full remove the
espresso maker from the stove. The coffee will continue to brew
until it is almost full. Pour it slowly into the metal cup while
stirring and mixing with a teaspoon. If done properly, the sugar
paste should create a cream colored foam at the top of the coffee.
Pour into the small tacitas (about 2 to 3 ounces per cup) and