I was gifted 2 pounds of Cuban coffee beans. Any advice on best way to brew? I was thinking French Press but thought I’d check with the group and see if any of you have experience with Cuban beans.

Moka pot.

Perk.

What are you using now? Keep using that. Coffee makers don't care where the beans came from. Personally I use a percolator. It gets the water hotter than an automatic drip and runs it through the grounds several times.

quote:

Coffee makers don't care where the beans came from.

I don’t know if that’s completely true; I’ve always read that Cuban coffee should be used primarily as an espresso.

Regarding my current setup, per the forum’s recommendation I’ve been using a MoccaMaster for years.

Best espresso style. Agree with the Mokka pot for the more modern version. If you REALLY want to make it like they did back in the day, you need to steep it through a 'sock' made for coffee. I just threw mine away or I'd post a pic of it. Wood handle with a cone shaped cotton 'sock'. Place the coffee grinds in the sock and pour boiling water through it into the cup. That's the only way my mother would drink it until she got older, then she started using the mokka pot.

While in Florida recently, I found they sell Bustello in k-cups now, blasphemy

Percolator for me when it's cuban coffee.

French Press is always a better brew but usually less number of cups (at least my unit is about 3.5 cups by volume).
Also produces a hotter temp than my drip unit provides.
Of course this goes for any coffee and being Cuban has no influence of how to brew.
17:1 ratio, use good water >> you will be fine.
YMMV

The Bialetti Brikka makes a decent shot in a pinch.

quote:

Originally posted by Aglifter:
Moka pot.

Yep. Bought one yesterday, looking forward to trying it out!

Cuban coffee. It’s what’s for breakfast.

^^^^^^
So… How was it? Relative to your prior brewing method?

quote:

Originally posted by Pipe Smoker:
^^^^^^
So… How was it? Relative to your prior brewing method?

I enjoyed it significantly more than I expected, as I figured it was going to be bitter, but brewing in the Moka Pot contraption it was incredibly smooth! I did not feel the need of adding sugar or milk. (I normally drink my coffee black)

From everything I read, I don’t think I will grind it and put it through a drip brew or French Press, but instead will treat it like espresso and brew on the stove. After I go through this coffee, I may start to look for other espresso type beans to brew on the stove with the Moka Pot.

Ralphie may understood the Cuban coffee experience!

My daughter and I enjoy Cuban coffee and espresso.
She usually makes the espresso for the both of us. Anyway I think she pours out a little coffee, adds sugar and whips it up. Then pours it over a cup of coffee. So good.