How to make Cuban coffee

Cuban coffee is a type of espresso which originated in Cuba after espresso machines were first imported there from Italy. Specifically, it refers to an espresso shot which is sweetened with sugar while it is being brewed, but the name covers other drinks which use Cuban espresso as their base. Drinking café cubano remains a prominent social and cultural activity within Cuba as well as the expatriate community.

There are two methods to making coffee the Cuban way: the traditional method using a metal stovetop espresso pot, or with an electric espresso machine. While the stovetop method takes longer, its certainly the authentic method, you can find a stovetop espresso maker at most online Cuban store websites.


1. Using an espresso machine, add the desired amount of finely ground coffee, common Cuban style brands include Bustelo, Pilon and La LLave (I'm partial to Bustelo supreme, I buy the Cuban brands online from the Cuban Food Market). You can also purchase fresh whole coffee beans from supermarkets like Albertson's or Whole Foods, any of the very dark roast Colombian brands will work best for Cuban coffee. I myself grind whole beans there at the store so that it is fine, fresh and ready to be made (espresso grind setting). Do NOT store your ground coffee in a freezer, but do keep it in a cool place away from sunlight. If you insist on drinking real Cuban coffee, only one site online sells it (pictured at the bottom of this page with a link).


2. For every demitasse cup of coffee you plan on making, use a teaspoon of sugar. The key to Cuban coffee is that it be very sweet. The trick here is to put the sugar into the glass carafe before you even brew the coffee.

3. Brew the coffee just as you would an espresso. The coffee will pour over the sugar in the carafe as it begins to brew. After it is finished filling the carafe, stir it briskly as there will still be a little undissolved sugar. Pour the coffee into several demitasse cups and enjoy.