Cafe Cubano
(Cuban Coffee)
Jorge Castillo: The secret to Cuban coffee, or what most Cubans call a "cafecito," is the finely ground, dark roasted coffee beans used in the brew.
Raúl Musibay: Two brands favored by Cubans are Bustelo and Pilon.
Jorge Castillo: Bustelo is very popular at restaurants and walk-up windows throughout Miami. Pilon is very popular in Cuban homes.
Glenn Lindgren: You also need an espresso machine. You can get something adequate for less than $100 at Target. You can also get inexpensive Italian espresso pots that are used on the stove top.
Jorge Castillo: Follow the instructions on the espresso machine, every machine is a little different. Just fill the little cup as directed for the desired amount. Add a quantity of sugar to the pot that the coffee drips into. This creates a dark, intensely flavored, and sweet brew.
Raúl Musibay: Add sugar to the pot BEFORE you start brewing -- as much as you dare, but Cuban café needs to be SWEET. Three or four teaspoons per batch is a good place to start.
Glenn Lindgren: To be completely authentic, use a spoon to stir up the first few drops of coffee with the sugar in the pot to create a sweet, frothy foam -- called "espumita." This will rise to the top when you pour the coffee in the cup.
Fill the coffee chamber as directed by the manufacturer for the desired amount. It's usually about five tablespoons of espresso ground coffee, packed tightly, to one cup (8-ounces) of water -- more or less. Add two to six teaspoons of sugar to the pot that the coffee drips into. This creates a dark, intensely flavored, and very sweet brew.
Serves: 2-4. Café Cubano is usually served in a small cafecito cup, similar to a demitasse. In most homes, the serving size is about 2 ounces. In restaurants you will receive a more generous serving, as much as 4 ounces.
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