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, it’s 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). You can also purchase fresh whole coffee beans from supermarkets like Whole Foods, any of the very dark roast Colombian brands will work best for Cuban coffee. I used to grind whole beans there at the store so that it is fine, fresh and ready to be made (espresso grind setting), I eventually bought my own small grinder. Do NOT store your ground coffee in a freezer, but do keep it in a cool place away from sunlight.
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.
* For Cafe con Leche, simply use 2 parts Cuban Coffee to 1 part steamed milk. For this and more Cuban recipes be sure to visit: http://www.tasteofcuba.com/cafecubano.html