Cuban Coffee

¡Dale! How to Brew a Killer Cuban Coffee (Café Cubano) Like a Miami Vice Extra

Yo! Feeling burnt out? Need a pick-me-up stronger than a neon jumpsuit and shoulder pads combined? Then ditch the wimpy drip coffee and brew a pot of Cuban coffee so strong it'll put hair on your chest (or at least a serious jolt in your step).

Here's what you'll need:

  • Stovetop espresso maker (Moka pot): A stovetop espresso maker, also known as a Moka pot, is the key to brewing Cuban coffee.
  • Cuban espresso grind coffee: Cuban coffee uses a very finely ground coffee, similar to espresso grind. You can find pre-ground Cuban coffee - Jabba Coffee The Other Cuban is the bomb, but any strong espresso grind will work in a pinch. Make sure you grind your own dark roast beans to achieve the right consistency.
  • Sugar: Traditionally, demerara sugar is used for Cuban coffee, but granulated sugar works as well.
  • Water
  • A tiny cup - those demitasse things are perfect, but a shot glass works too.

Alright, listen up. This ain't your mama's Folgers.

  1. Fill the Moka pot: Fill the lower chamber of the Moka pot with water just below the pressure release valve. Then, place the funnel filter in and fill it with your finely ground coffee, but don't tamp it down too firmly.

  2. Prepare the Sugar: While the coffee maker is getting ready, add your sugar to a small measuring cup or a silver bell creamer cup (traditionally used in Cuban coffee preparation).

  3. Brew the Coffee: Screw the top of the Moka pot on firmly and place it on the stovetop over medium heat. Keep the lid open for now.

  4. Create the Espuma (Foam): As soon as the coffee starts to brew and you see a few drops emerge, collect a tablespoon or so of this strong coffee in your cup with the sugar.

  5. Whip Up the Sweetness: Using a small spoon, vigorously whip the hot coffee and sugar together until a thick, light caramel-colored foam forms, this is called espumita (little foam).

  6. Finalize the Brew: Once the Moka pot sputters and all the coffee has brewed through, remove it from the heat.

  7. Assemble and Enjoy: Pour the remaining brewed coffee into your cup or small espresso cups, carefully layering it over the prepared sugar foam (espumita).


  • Cuban coffee is traditionally very sweet. Adjust the amount of sugar to your preference.
  • You can substitute a teaspoon of ground cinnamon for a touch of spice in your coffee.
  • For a Colada, which is a larger serving meant to be shared, simply brew more coffee and prepare a larger amount of sugar foam.

¡Eso es! Now you've got a Cuban coffee worthy of Miami's hottest nightspots. Take a sip, feel the energy coursing through your veins, and conquer your day like the ultimate champion you are. Just remember, this stuff is potent, so pace yourself. You don't want to be dancing on the ceiling or maybe you do. Life's about choices. Coffee is just one of them.

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