Tips from Espresso Lovers

“If you aren’t going to make a lot of coffee you can’t pack it to much because it’s going to be too strong. If you’re going to make plenty of coffee, yeah, add as much coffee as you can and pack it in the machine.”
- Janet Martinez, 24
“If you’re making Cuban coffee just make sure to pack it all in really tight on top, and whenever you see the first signs of coffee coming out make sure to pour that into another cup so you can mix it with sugar and get the ‘espumita’ or foam.”
- Melissa Del Valle, 19
“You have to, according to the likes of everyone or if you’re making for certain people, you have to get the sugar. I like to put 4 tablespoons. Not to much. Small deviations off. And then you get the first little bit that’s made from the pot. You have to put a couple of drops in. Keep swiping it until it’s like a thick cream. A light, thick cream. And then, when it’s finish, you pour the coffee in. Stir it up. You get the little foam, little bubbles and we’re good to go.”
- Ruben Suarez, 22
“It’s something you learn. It took me a while to make espuma (foam), the bubbles to make a good espresso. It just took me a while to start getting used to it, and then I got it.”
- Enrique Zamora, 20

Tips from Author

Coffee beans grinded specifically for espresso are available in most grocery stores.
I recommended any of these brands to make a Cuban espresso: Pilon, Café La Llave and Café Bustelo.
Don’t be persuaded to buy an expensive espresso machine. The old-fashioned coffee maker, called a Moka Express, is a stovetop machine and my family’s favorite. It yields higher pressure, which brews stronger coffee with a thicker flavor.
If you grind your own coffee beans, it should be very fine but not completely powdery.
If your tap water tastes funny use bottled or filtered water.
Make sure you secure the top. If not the machine may explode because of high pressure.