How To Make Cafe Bustelo Coffee

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If you’ve ever wondered how to make Cafe Bustelo coffee, you’re in the right place. This iconic brand, known for its rich, bold flavor and distinctive yellow can, is a favorite for a reason. But to get the best cup, you need to know the right methods. We’ll walk you through everything, from choosing your brew style to perfecting the taste.

Making Cafe Bustelo is simple, but a few tips can make a big difference. Whether you use an espresso machine, a Moka pot, or a regular drip coffee maker, the process matters. Let’s get started so you can enjoy that perfect, robust cup.

How To Make Cafe Bustelo Coffee

This heading is your main guide. Below, we’ll break down all the popular ways to brew it. Each method highlights a different aspect of Bustelo’s character. You might find you prefer one style over the others.

Understanding Cafe Bustelo: It’s All About the Blend

First, know what your working with. Cafe Bustelo is a pre-ground, dark roast coffee. It’s famously fine and powdery, similar to espresso grind.

This grind is key to its strength. It’s not just for espresso machines, though. The fine grind works in many brewers, but it extracts quickly. That means you need to adjust your technique to avoid bitterness.

The blend is primarily Latin American beans. They are roasted dark for a deep, chocolaty flavor with low acidity. Some people even detect a slight nutty note.

What You’ll Need Before You Start

Gathering your tools makes the process smoother. Here’s a basic list:

  • Cafe Bustelo Coffee: The star of the show. You can find it in bricks, cans, or pods.
  • Fresh, Cold Water: Filtered water tastes best, as tap water minerals can alter flavor.
  • Your Brewer of Choice: Moka pot, espresso machine, drip maker, French press, etc.
  • A Way to Heat Water: A kettle or your coffee maker’s built-in heater.
  • A Measuring Spoon: Consistency is crucial for good coffee every time.

Brew Method 1: The Classic Moka Pot (Stovetop Espresso)

This is a traditional and fantastic way to brew Bustelo. The Moka pot produces a strong, concentrated coffee similar to espresso. It’s perfect for making Cuban-style coffee drinks.

Step-by-Step Moka Pot Instructions

  1. Unscrew the Moka pot and fill the bottom chamber with fresh, cold water up to the safety valve.
  2. Insert the filter basket and fill it with Cafe Bustelo grounds. Do not pack them down; just level it off gently.
  3. Screw the top chamber on tightly, ensuring a good seal.
  4. Place the pot on a stove burner set to medium heat. Keep the lid open.
  5. As the water boils, coffee will begin to flow into the top chamber. When you hear a gurgling sound, remove it from the heat.
  6. Run the bottom chamber under cool water to stop the brewing process immediately. This prevents over-extraction and burnt taste.
  7. Pour and enjoy your strong stovetop espresso. You can drink it as is or add hot water for an Americano.

Brew Method 2: In an Espresso Machine

Since Cafe Bustelo is an espresso grind, it’s a natural fit for machines. You’ll get authentic, crema-topped shots at home. Remember, it’s a pre-ground coffee, so you won’t need a grinder.

Step-by-Step Espresso Machine Instructions

  1. Fill your machine’s water reservoir with fresh, cold water.
  2. Turn on the machine to let it heat up fully. This is important for proper extraction.
  3. While it heats, place your portafilter on the scale. Add about 18-20 grams of Cafe Bustelo grounds for a double shot.
  4. Distribute the grounds evenly in the basket, then tamp them down firmly and evenly. A good tamp is crucial for machine espresso.
  5. Lock the portafilter into the group head and place your cup underneath.
  6. Start the extraction. Aim for about 25-30 seconds for a 2-ounce double shot. The stream should look like warm honey.
  7. Once your shot is pulled, you have a base for lattes, cappuccinos, or just a straight espresso.

Brew Method 3: Standard Drip Coffee Maker

Yes, you can use Bustelo in your everyday auto-drip machine. The result is a much bolder, richer pot of coffee compared to regular pre-ground brands. The key is using the right amount.

Step-by-Step Drip Maker Instructions

  1. Use a paper filter in your machine’s basket. The fine grounds can slip through permanent filters.
  2. Measure your coffee. Because the grind is fine, use a bit less than you normally would. Try 1 heaping tablespoon per 6 ounces of water (a standard “cup” on a coffee maker). Adjust to your taste later.
  3. Add cold water to the reservoir according to how many cups your making.
  4. Start the brew cycle. Because the grounds are so fine, the water may pass through quicker. This can sometimes lead to weaker coffee if you don’t use enough grounds.
  5. When brewing is done, give the carafe a gentle swirl to mix the coffee and pour a cup immediately. Don’t let it sit on the hot plate too long, as it can become bitter.

Brew Method 4: The French Press (Cafetiere)

Using a French press with fine-ground coffee is unorthodox, but many people love the intense, full-bodied result. The main challenge is avoiding silt in your cup.

Step-by-Step French Press Instructions

  1. Boil water, then let it sit for about 30 seconds to cool slightly. Ideal temperature is around 200°F.
  2. Add coarse-ground coffee to the press. For Bustelo’s fine grind, use a slightly heaping scoop per cup.
  3. Pour the hot water over the grounds, ensuring they are all saturated. Stir gently with a wooden or plastic spoon.
  4. Place the lid on top with the plunger pulled all the way up. Let it steep for 3-4 minutes. Don’t go longer, as over-extraction is easy with fine grinds.
  5. Press the plunger down slowly and steadily. If it’s very hard to press, your grind is too fine (which Bustelo is), so press with extra care.
  6. Pour the coffee into your mug right away. Leaving it in the press will cause it to continue brewing and get bitter. For a cleaner cup, consider pouring it through a paper filter after pressing.

Brew Method 5: The Simple AeroPress

The AeroPress is versatile and forgiving, making it a great partner for Cafe Bustelo. You can make anything from a strong concentrate to a smoother cup.

Step-by-Step AeroPress Instructions (Standard Method)

  1. Place a paper filter in the AeroPress cap and rinse it with hot water. This gets rid of any paper taste.
  2. Attach the cap to the chamber and set it on a sturdy mug.
  3. Add one rounded scoop of Cafe Bustelo grounds (about 15 grams).
  4. Start a timer and pour hot water (about 185°F) up to the number “1” or “2” mark on the chamber. Stir vigorously for about 10 seconds.
  5. Insert the plunger and press down gently and evenly. It should take about 20-30 seconds to press all the way through. You’ll hear a hiss when it’s done.
  6. Your result is a concentrated coffee. You can drink it as a strong shot or add hot water to make an Americano-style drink.

Perfecting Your Cup: Tips for Taste and Strength

No matter how you brew, these tips will help you fine-tune your cup.

  • Water Ratio is Key: Start with the standard ratio (1:15 coffee to water) and adjust. For stronger coffee, use more grounds, not a longer brew time.
  • Water Temperature: Just-off-the-boil (195°F to 205°F) is ideal. Water that’s too hot burns coffee; too cool under-extracts.
  • Freshness Matters: Once opened, store Bustelo in an airtight container in a cool, dark place. Use it within a week or two for best flavor, as pre-ground coffee stales quickly.
  • Clean Your Equipment: Old coffee oils build up and make every cup taste rancid. Regularly clean your brewer, filters, and carafe.
  • Experiment with Add-ins: Bustelo’s bold flavor stands up well to milk, sugar, or spices like cinnamon. For a classic café con leche, mix equal parts strong Bustelo and steamed milk.

Troubleshooting Common Problems

Is your coffee not tasting right? Here are some quick fixes.

  • Too Weak: You probably used too much water or too little coffee. Increase your coffee dose slightly next time.
  • Too Bitter or Burnt: The coffee is over-extracted. This can happen if water is too hot, brew time is too long, or grounds are too fine (which Bustelo is). Try a slightly cooler water temperature or a shorter contact time.
  • Watery or Sour: The coffee is under-extracted. This could mean water wasn’t hot enough or brew time was too short. Ensure your water is hot enough and you’re using the correct amount of coffee.
  • Muddy or Silt in Cup (French Press): This is common with fine grinds. Try a shorter steep time, press more slowly, or use a secondary paper filter.

Popular Cafe Bustelo Coffee Recipes

Once you’ve mastered the brew, try these simple drinks.

Café con Leche

This is a staple. Brew a strong portion of Bustelo using the Moka pot or espresso method. Heat an equal amount of milk until steaming (but not boiling). Pour the coffee into a cup, then add the hot milk. Sweeten with sugar if desired.

Iced Cafe Bustelo

Brew a double-strength portion using any method. Immediately pour it over a full glass of ice. This quick cooling preserves the flavor better than letting it cool slowly. Add cold water or milk to dilute if it’s too strong.

Cuban Cortadito

Make a small, strong espresso shot (about 2 ounces). In a separate cup, whip a teaspoon of sugar with a few drops of the fresh espresso until it’s a pale, creamy paste. Pour the rest of the espresso into the paste and stir. Top with an equal amount of steamed milk.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about Cafe Bustelo.

Is Cafe Bustelo just espresso?

It is an espresso-style coffee, meaning it’s a dark roast with a fine grind suitable for espresso machines. But you can brew it using many different methods, not just espresso.

Can you use Cafe Bustelo in a Keurig?

Yes, but you need to use a reusable K-cup filter. Fill the reusable pod with Cafe Bustelo grounds, but don’t pack it too tightly, as the fine grind can restrict water flow. Use the “strong” setting if your Keurig has one.

How do you make Cafe Bustelo taste less bitter?

Bitterness often comes from over-extraction. Try using slightly cooler water, a shorter brew time, or a tiny pinch of salt in your grounds before brewing. Salt can counteract bitter perceptions.

What’s the best water-to-coffee ratio for Cafe Bustelo?

A good starting point is 1 tablespoon of grounds for every 6 ounces of water. Because it’s fine, you might need to use a bit more than you would with a coarser grind. Adjust from there based on your personal preference for strength.

Why is my Cafe Bustelo coffee gritty?

The grind is very fine, so in methods like French press, some silt is inevitable. For a cleaner cup, use a paper filter in your drip machine or try the AeroPress, which uses a paper filter to trap fine particles.

Should you tamp Cafe Bustelo in a Moka pot?

No, you should not tamp grounds in a Moka pot. Just fill the basket and level it off. Tamping creates too much pressure and can lead to a dangerous buildup of steam or a very over-extracted, bitter brew.

Final Thoughts on Brewing Cafe Bustelo

Making a great cup of Cafe Bustelo coffee is easy once you understand its characteristics. Its fine, dark roast grind is versatile but requires a slight adjustment from standard coffee practices. The key is to experiment. Try different methods and ratios until you find your perfect balance.

Remember that the best cup is the one you enjoy the most. Whether you like it strong and black from a Moka pot or smooth and milky as a café con leche, Cafe Bustelo delivers a reliable, robust flavor that’s hard to beat. With these tips, you’re well on your way to mastering it.