In Miami, Cuban coffee isn’t just a drink—it’s a way of life. It’s the reason why office meetings run on coladas, why ventanitas are always buzzing, and why even the busiest Miamians find time to chat over a shot of sweet, rocket-fuel espresso.
If Tony Montana had a morning routine, you can bet it started with a strong cafecito—because in this city, power comes in tiny cups. Whether you’re looking to perfect your brewing technique or just want to impress your friends, here’s how to make a perfect Cuban coffee at home, Miami-style.
Step 1: The Right Tools (No, Your Keurig Won’t Cut It)
First things first: you need a cafetera. Specifically, a stovetop espresso maker (moka pot), the aluminum contraption that has powered Cuban households for generations. If yours doesn’t have a bit of wear and tear, don’t worry—it will soon enough.
You’ll also need:
- Cuban-style espresso (like Café Bustelo, Pilon, or La Llave)
- Sugar (white, because tradition)
- A small metal pitcher (or taza) for mixing
- Demitasse cups (because real Cuban coffee isn’t served in a tumbler)
Step 2: Brewing Liquid Gold
- Fill the bottom chamber of the cafetera with water, up to the valve.
- Pack the filter with coffee—not too tight, not too loose. Think of it like salsa dancing: you need the right rhythm.
- Screw the top on (firmly, but don’t Hulk out on it).
- Place over medium heat and wait for the magic to happen. Soon, you’ll hear that signature gurgling sound—a sign that greatness is brewing
Step 3: The Espumita—Because We Don’t Do Bitter
What separates Cuban coffee from just any espresso? The espuma. This frothy, caramel-colored layer of sugar and coffee magic is what makes a colada sing.
- In a small metal pitcher, add about 2 tablespoons of sugar (or more, if you like your coffee like Celia Cruz liked life—azúcar!).
- Just before your coffee finishes brewing, pour the first few drops (the strongest part) into the sugar.
- Whisk it furiously until it turns into a thick, golden paste.
- Once the coffee is ready, slowly pour it over the espuma, stirring gently. The result? A sweet, velvety crema that makes every sip pure bliss.
Step 4: Serve and Share (Because Drinking Alone is a Sin)
Cuban coffee is meant to be shared. A full colada (a small metal cup of espresso) is typically poured into tiny demitasse cups, because Miami culture dictates that caffeine should be consumed in high doses and strong friendships.
Hand out the little cups to friends, coworkers, or even strangers in line at the ventanita (trust us, it happens). Take a sip. Feel the rush. Resist the urge to clean your entire house in 15 minutes.
Now that you’re armed with the knowledge to make a proper Cuban coffee, go forth and spread the cafecito love. Just remember: if it’s past 5 p.m., switch to a cortadito—unless you enjoy staring at the ceiling until 3 a.m.
Salud y café!
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