How to Make Cuban Coffee

Making Cuban coffee is an art that's passed down jittery generations. And now you can do it too.

I've been making coffee like this for the last thirteen years. Now, some people would say it was irresponsible to wire up an already uptight teenager on one of the most concentrated caffeinated beverages there is, and those people would be right. But my tension is your gain! The video should tell you everything you need to know, but I'll run you through it in text anyways.

First, you'll need Bustelo grounds
and a moka pot. I like Bialetti's 6-Cup model
as it makes enough for a good-sized group of people, and if you're just brewing for yourself it leaves plenty left over for iced coffees.

Now, fill the bottom of the pot with water until about mid-way on the small valve on its side, scoop up the grounds in the basket, and slide the excess grounds off with your finger so you leave an even layer, while making sure not to apply too much pressure. Screw the pot together, but not too tight. Put it on medium-high heat with the lid up, and in the meantime pour about a 1/4 cup of sugar into a measuring cup. When the first bit of coffee comes out the pot, pour a little into the sugar. You want just enough so that when you stir it, it turns into a thick, golden slurry, not so much that it turns watery. This will take practice. Reduce the heat to medium and put the pot back on with the lid closed. Give it about a minute and pour out the rest into the sugar mixture. Scrap any accumulation from the bottom, and now you've got yourself a pot of the blackest of coffees with a beautiful golden layer on the top. If you drink the entire cup, you will die. Enjoy!