In Cuba, most of the coffee beans are picked by hand. Coffee beans are picked about every half a month during the ripening period. During or after picking, coffee beans are classified and those immature and bad beans are removed to ensure the quality of the coffee. Cubans usually deal with coffee beans in two ways-tanning and washing. Tanning is the simplest, cheapest and most traditional way to treat coffee, which is to let the coffee fruit dry in the sun but not ferment. The general drying time is about four weeks. The washing rule makes the aroma of fruit more into the coffee beans, thus adding a kind of coarse fruit aroma to the coffee.
Choose a good steam coffee maker (such as mocha pot), of course, the Italian Bilotti BRIKKA double valve mocha pot is even better.
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Choose Cuban-style Bustelo coffee or Pilon coffee. If you can't get pure Cuban coffee, you can use deep-roasted Colombian coffee instead.
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Mix raw coffee powder with crude sugar, do not use white sugar.
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Fill the bottom of the mocha pot with cold water.
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Put the metal filter at the bottom of the mocha pot and fill it with a mixture of coffee powder and crude sugar. You can load as much coffee powder and crude sugar as possible, as long as you don't press it too hard.
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Install the upper part of the mocha pot and tighten it.
