I Need Café Cubano and I Need It Now
Learning how to master the art of Cuban coffee.
If there’s ever a reason I look back on my time in Miami without contempt, it’ll be with deep gratitude towards Cuban culture. They’ve gifted this cold, hard world with the only thing that has ever gotten me through a grueling work day: café cubano, or Cuban coffee. Double the strength of any American strain of beans, a shot of freshly brewed Cuban coffee is like a horse kick to the lower jaw.
And brewing it from scratch is what can only be considered an art form. The old fashioned way to brew Cuban coffee is in a pot over a stovetop. Patiently stirred to deep, dark, borderline jet black perfection. But, what you’re more likely to see on the stovetop of any Cuban or Cuban-American household in Miami is an Italian espresso maker. As with anything else within any Latin culture, making café cubano is typically a communal experience. Espresso makers come in one shape of varying sizes and can yield anywhere from 2 to 8 servings per brew. And unlike a whole pot of American black, they are meant to be shared.
My boyfriend’s family was kind enough to teach me how to use this sacred vessel for good. And now, I’m deadset on trying to better master the art with every brew.
How to Brew Cuban Coffee
What You’ll Need
Italian espresso maker, finely ground Cuban coffee, teaspoon, measuring cup, and fine sugar (excludes powdered or rock sugar)
Step One
Find a brand of finely ground Cuban coffee you like. I’ve never gone wrong with a pre-packaged brick of Café Bustelo or Pilon.
Step Two
Scoop a few teaspoons of the sugar of your choice into a measuring cup. Enough to provide a generous layer to the bottom of the cup. Set near the stove. You can skip this step and effectively opt out of the sugar if it’s not your forte *
* Skip steps 2, 6, and 8 if you’re leaving sugar at the altar
Step Three
Disassemble the espresso maker by unscrewing the top from the bottom half. Remove the filter cup and fill the bottom half with water up to the bolt located on the inside.
Step Four
Replace the filter cup. Fill the filter cup with coffee grounds and continuously press down until tightly packed. Leveling it off at the rim.
Step Five
Screw the top and bottom halves of the espresso maker back together and place on the stovetop at high heat.
Step Six
As the first few drops of coffee begin to percolate, pour out about a teaspoon full or enough to moisten the sugar. Add the spoonful of coffee to the sugar and stir vigorously until it takes on the consistency of a whipped paste. Leaving the espresso maker on the stove in the meantime.
Step Seven
Take the espresso maker off of the burner when it’s about ¾ full, which will prevent the coffee from burning or overflowing (usually burning yourself in the process of removing it).
Step Eight
Pour the rest of the coffee into the measuring cup over the sugar paste, stirring slowly. This can be quite therapeutic for the anxious mind. If you’ve gotten your ratios right, the result should be a generous foam layer at the top.
