For American coffee, I prefer the Publix house brand of Columbian (the caffinated varety, if it ain't got caffeine it's not coffee). Brew with a standard coffee pot, none of that fancy-schmancy Seattle tackle.
For Cuban coffee, there are a variety of decent brands, including Pilón, Bustelo, or if there is a shortage of Cubanitude in your town, the Italian Espresso roast Medaglia D'Oro will do just fine. Brew it in one of these:
These are available in a variety of sizes, from two to ten espresso cups. These are common everyday, cheap, sturdy, simple and exceedingly robust pieces of kitchen equipment. Don't go the too-rich-for-his own-good turista yanqui route when you get one: If you pay more than $20 for any of them you're getting ripped off.
Drink it straight up with lots of sugar (cafe solo) in an espresso cup for a between meal pick-me-up, or mix one espresso cup of it to one standard cup of boiled milk (sugar is optional) for your breakfast cafe con leche.
The latter is particularly good with hot buttered Cuban bread.
Off Topic » in reply to IT'S JOE-TIME . . . ! (originally from Comestible Zone)
My favorites.