Cubans like to argue about everything. My friend Robert disagrees with me on this point but after all, he s Cuban. The very name Cuba evokes images of palm trees, sultry brown-eyed beauties, bearded guerrillas tramping down mountain tracks, mafiosi in resort hotels, snatches of Per z Prado, Desi Arnaz and the dark rhythms of the bata drums, the feel of a tropical breeze, a cigar s aroma. Cuban coffee is all of this. The contradiction of strength and sweetness.
Cuban coffee is, in essence, a short, hot shot of espresso with a healthy dose of sugar.
In Miami, it is often dispensed in small paper cups. A small dose goes a long way. The sugar is such an essential part that Cuban coffee is often served in restaurants with the sugar already mixed in. In fact, waiters have been known to forewarn patrons if the sugar has not yet been added. In Los Angeles, there was an experienced cafetera who would mix the sugar in for me, wiping the stirrer on the back of her hand to check herself.