How to Make Cafe Bustelo - Coffee Rank iQ

Café Bustelo Espresso Style is a dark roast sold finely ground in 10 ounce bricks and cans, plus K-Cup pods. This guide covers how to make Cafe Bustelo at home in a moka pot, an espresso machine, a drip brewer, a French press and a Keurig, with the dose for each and fixes for bitter or weak cups.

How to make cafe bustelo, in short: To make Cafe Bustelo, fill a moka pot basket level with the ground coffee, add hot water to just below the valve, and brew over medium heat until it sputters. In a drip machine, use about 1 level tablespoon per 6 ounces of water. In an espresso machine, dose 18 grams for a 25 to 30 second double shot.

Table of Contents

How to Make Cafe Bustelo: Moka Pot, Espresso Machine and Drip

The brick costs less than a café latte and makes a strong, sweet-edged cup in almost any brewer. The trick is knowing how the fine grind behaves in yours.

What is Café Bustelo?

Café Bustelo is more than just a coffee brand; it’s a cultural icon. This dark roast coffee is known for its bold and intense flavor, making it a staple in many households. It was born in East Harlem, New York, and grew up as the shared coffee of Cuban, Puerto Rican, Spanish and other Latin communities in the city.

Understanding its History and Popularity

Gregorio Bustelo was born in Spain, spent time in Latin American cities including Havana, and settled in East Harlem, where he opened a Bustelo Coffee Roasters storefront on 5th Avenue by 1928, according to the company’s history page. The brand is now owned by The J.M. Smucker Company. Its affordable yet high-quality blend allowed it to transcend generations and ethnicities, embedding itself as a beloved coffee brand.

The Basics of Espresso

Before looking at the specifics of making Café Bustelo espresso style at home, it is essential to understand what makes an espresso. Espresso is a concentrated form of coffee created by forcing hot water through finely-ground coffee beans. This method extracts the intense flavors and oils, resulting in a rich, full-bodied taste.

Key Components of an Espresso

To make a proper espresso, keep in mind these key components:

Fresh Coffee Beans: Quality and freshness are non-negotiable.
Grinder: Consistency in grind size affects extraction.
Espresso Machine: Precision in pressure and temperature matter.
Water: Clean, filtered water can make a significant difference.
Tamping: Packed evenly ground coffee is key.

Choosing the Right Equipment

Making Café Bustelo espresso at home begins with choosing the right equipment. While you could invest heavily in high-end machines, understanding the essentials will help you decide what fits your budget and your needs.

Espresso Machines

Espresso machines range from manual to super-automatic. Here’s a basic comparison:

Type	Pros	Cons
Manual	Full control over extraction	Requires practice and skill
Semi-Automatic	Balance of control and ease	Learning curve for beginners
Automatic	Convenient and consistent	Less control over the process
Super-Automatic	Fully automated, user-friendly	Typically more expensive, limited control

Grinders

An excellent grinder is key for a consistent grind size. Burr grinders are recommended over blade grinders due to their uniformity. Burr grinders can be manual or electric, each with its pros and cons depending on your preference and budget.

Tampers and Scales

A good tamper ensures your grounds are packed evenly and firmly. Using a kitchen scale helps measure both your coffee grounds and water accurately, promoting consistency with every shot.

Other Tools

Other tools include a milk frother for those who enjoy lattes and cappuccinos, a knock box for disposing of used grounds, and cleaning supplies for maintaining your equipment.

Selecting Your Café Bustelo Coffee

Espresso Style is sold pre-ground; the brand’s whole bean bags are different blends (Medium Roast and Supreme by Bustelo). For the classic espresso style flavor, choose:

Café Bustelo Espresso Style Dark Roast Ground Coffee: The classic, finely ground and sold in 10 ounce vacuum-packed bricks and 10 ounce cans.
Espresso Style Dark Roast K-Cup pods: The same style for Keurig brewers. Café Bustelo also sells espresso capsules for capsule machines.

Step-by-Step Guide to Making Café Bustelo Espresso

Now that you have the right equipment and coffee, it’s time to brew. Follow these steps closely for a perfect Café Bustelo espresso.

Step 1: Prepare Your Equipment

Before you begin, ensure all your equipment is clean. Residue from previous brews can affect flavor. Preheat your espresso machine according to the manufacturer’s instructions to achieve optimal temperature.

Step 2: Measure and Grind Your Coffee

For a single espresso shot, measure around 7-9 grams of Café Bustelo coffee; double that for a double shot. The brick and can are already ground fine, so there is nothing to grind. If you buy a Bustelo whole bean blend instead, grind it to a fine consistency, close to table salt, in a burr grinder.

Step 3: Dosing and Tamping

Place the ground coffee into your portafilter basket. Distribute the grounds evenly and use your tamper to press them down firmly. Tamping should be done with even pressure to create a uniform puck, which helps water flow through the grounds evenly.

Step 4: Brewing Your Espresso

Lock your portafilter into the group head of the espresso machine. Start the extraction process, aiming for a flow that resembles warm honey. The ideal extraction time is between 25-30 seconds for a double shot. Adjust grind size or tamping pressure if your extraction time falls outside this range.

Step 5: Serving and Enjoying

Immediately serve your espresso by pouring it into a pre-warmed cup to maintain the optimal temperature. You can enjoy it as is or use it as a base for other drinks, such as an Americano, latte, or cappuccino.

How to Make Cafe Bustelo in a Moka Pot

The espresso machine gets the attention, but the stovetop moka pot, the cafetera in many Latin kitchens, is the classic way to brew it. The brick is already ground fine enough for it, and the whole routine takes about five minutes.

Fill the bottom chamber with hot water up to just below the safety valve. Starting with hot water shortens the time the grounds sit over the flame, which keeps bitterness down.
Fill the funnel basket with Café Bustelo until it is level with the rim. Sweep off the excess with a finger. Do not tamp; a packed basket slows the water and pushes the pot toward scorched flavors.
Screw the top on firmly with a towel, since the base is hot, and set it over medium heat with the lid open.
Catch the first drops for espuma if you like it sweet. Pour a teaspoon of the first coffee over sugar in a cup and whip it into a pale paste, then pour the rest of the pot over it. Our Cuban coffee guide covers the full cafecito method.
Pull the pot off the heat as soon as it starts to gurgle and sputter. The last few seconds of flow are the harshest, and running the base under cold water stops extraction right away.

A moka pot makes strong, concentrated coffee at far lower pressure than an espresso machine, so expect a bold shot without thick crema. For other ways to get close to espresso without spending on a machine, see how to make espresso without a machine.

Cafe Bustelo Brew Guide by Method

Café Bustelo says its espresso style coffee is dark roasted and finely ground so it works in drip machines, espresso machines, moka pots, French presses and Keurig brewers. The fine grind is the detail to plan around, because it behaves differently in each one.

Method	Starting dose	What the fine grind changes
Moka pot	Fill the basket level, water to the valve	Nothing. This is the grind it was built for.
Espresso machine	18 g in, about 36 g out, 25 to 30 seconds	Pre-ground coffee can run fast in a standard basket. A pressurized basket is more forgiving.
Drip machine	About 1 level tablespoon per 6 oz of water	Extracts quickly and tastes strong, so start lighter than your usual dose.
French press	About 1 tablespoon per 4 oz of water	Steep 3 minutes, not 4, and pour slowly to leave the silt behind.
Keurig	One Espresso Style K-Cup pod at 6 or 8 oz	Pre-measured, so the brew size button is your only strength control.

If you are shopping for a first machine that tolerates pre-ground coffee, our best espresso machine for beginners picks include models with pressurized baskets. For more on the can and the brick themselves, read our Café Bustelo Espresso Style review, and browse more brewing guides on the Coffee Rank IQ homepage.

Troubleshooting Common Issues

Even with the best preparation, you may encounter some issues. Here are common problems and their solutions:

Problem	Cause	Solution
Bitter Espresso	Over-extraction, water too hot	Use coarser grind, reduce extraction time, check water temp
Sour Espresso	Under-extraction, water too cool	Use finer grind, increase extraction time, check water temp
Weak Espresso	Insufficient coffee grounds, low pressure	Increase coffee dose, ensure machine pressure is adequate
Slow Extraction	Finer grind, over-tamped grounds	Use a coarser grind, lighten tamping pressure
Fast Extraction	Coarser grind, under-tamped grounds	Use a finer grind, increase tamping pressure

Enhancing Your Espresso Experience

Once you have the basics down, there are ways to improve your espresso experience further.

Experimenting with Ratios

Espresso has flexibility in its ratios. Experiment with different water-to-coffee ratios to find your perfect balance. Standard ratios include:

Ristretto: A shorter, more concentrated shot (1:1-1.5)
Normale: Traditional espresso shot (1:2)
Lungo: A longer, less concentrated shot (1:3-4)

Exploring Milk-Based Drinks

Espresso serves as the foundation for many popular milk-based drinks. Experiment with:

Latte: Typically one part espresso to three parts steamed milk.
Cappuccino: Equal parts espresso, steamed milk, and foam.
Macchiato: Espresso topped with a small amount of foamed milk.

Adding Flavors

Improve your cup by adding flavored syrups, spices like cinnamon, or even experimenting with alternative milks such as almond or oat milk.

Using Proper Glassware

Serving your espresso in proper cups can improve flavor perception. Demitasse cups retain heat and are perfect for serving shots. Invest in quality glassware for a complete experience.

Maintenance and Cleaning

Keeping your equipment clean is vital for consistent and delicious espresso. This includes:

Daily Cleaning

Group Head: Flush with water after each session.
Portafilter and Basket: Rinse thoroughly.
Steam Wand: Wipe after each use and purge any milk residue.

Weekly Cleaning

Backflush Machine: Use a cleaning solution to remove oils and build-up.
Descale: Remove mineral deposits using a descaling solution.

Grinder Maintenance

Clean Burrs: Use a grinder cleaning tablet monthly.
Brush: Regularly clean out old grounds with a brush.

Final Tips for Perfect Café Bustelo Espresso

Consistency is Key

Consistency in your brewing method is key. Stick to your measurements and equipment settings to refine your technique. Small deviations can significantly affect the outcome.

Storage of Coffee Beans

Keep your Café Bustelo beans or ground coffee in an airtight container away from light, heat, and moisture. This preserves freshness and flavor.

Practice and Patience

Getting the perfect brew takes practice. Experiment with different variables, such as grind size, tamping pressure, and water temperature, until you find your ideal settings.

FAQ

Is Café Bustelo real espresso?

Café Bustelo is espresso style coffee, a dark roast ground fine enough for espresso, but it becomes true espresso only when brewed under pressure in an espresso machine. In a moka pot or drip machine it makes strong coffee rather than espresso.

Can you make Café Bustelo in a regular coffee maker?

Yes, Café Bustelo works in any drip coffee maker. Start with about 1 level tablespoon per 6 ounces of water, since the fine grind extracts faster and tastes stronger than a standard medium grind.

Why does my Café Bustelo taste bitter?

Bitter Café Bustelo usually means it brewed too hot or too long. In a moka pot, lower the heat and pull it off the moment it sputters. In a French press, cut the steep to 3 minutes. In a drip machine, use a little less coffee.

Pick the brewer you already own, dose for the fine grind, and pull the heat early. The brick does the rest.