Start your mornings with a sturdy and strong hit of Cuban coffee


Trade embargoes are loosening with the island nation off the coast of Florida and we’ll soon start seeing Cuban coffee brands flooding the aisles next to Folgers, Dunkin’ Donuts and the ubiquitous Starbucks. Cuban-style coffee is huge in Miami, and in many coffee houses, sugar is still whipped hard, by hand, by baristas as strong as the drinks they brew. The best part of this drink is you don’t need any special machinery, just some strong black coffee, a little sugar and lots of elbow grease.

Cafe Cubano


1/2 cup strong black coffee (Bustelo and La Llave are hotly contended brands)

2 tablespoons sugar


1. Brew strong coffee. If you have a stovetop “espresso” machine (a.k.a. Moka Pot) feel free to use it. Or you can use real espresso. Or just a strong cup of black coffee. All work great.

2. Place sugar in a small bowl. Add 1 tsp of black coffee to the mixture and whip.

3. Whip the sugar and coffee until it is sandy and pale. It should be golden in color and as thick as heavy cream.

4. Slowly pour in the rest of the coffee and mix until combined.

5. Pour into espresso cups. Allow foam to rise before serving.

Jaime Carrillo dreams of pizza the way Jiro dreams of sushi. Despite his pretensions about food, his pantry stocked with home made jams and pickles and mad scientist ingredients like xantham gum, he’s not above a weekly dose of drive-thru chili dogs. He’s always thinking of different kinds of food to sous vide, or trying his hands at home charcuterie. Also, he’s very excitable and quick to anger when it comes to food and foodie culture.

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