Let me explain. I have recently become OBSESSED with cuban coffee. For those unfamiliar, it’s really a roasty and dark espresso that sugar is added to while brewing. Result: MAGICAL DELICIOUSNESS. I can’t quote explain how good it is. You’ll just have to try some. Beware though! As soon as it hits your lips, there is no turning back, and you will be hooked for good.

After I first tried it originally in Michigan by a fluke, I got back to Denver and went on a mission to find the liquid crack in coffee form a little closer to home.

I was in luck! I found a place called Cafe Buchi which is on 38th and Federal. (I recommend you check it out and say hi to Emmett, the owner. He’s really nice and makes the best coffee known to man. When I go now, I don’t even have to ask for what I want, because he already starts making a large cafe con leche.)

After realizing that I could literally drink myself into poverty given enough time, I decided to find out how to make it on my own. Thus, I found a place online and ordered the best beans for cuban coffee, called Supreme by Bustelo. A picture:

Supreme is...Supreme

Okay, so after ordering, I got a tracking number, and I constantly checked it to see where it was. It took longer than I was anticipating, but it made for a lame mini adventure. Here’s how the journey went:

In my mind, my coffee walked all the way here. It sure took long enough!

In any case, I am holding it right now, and I haven’t made any yet, but I am excited to. I’ll keep you updated.