Since I started collecting different brewing devices, my interests have expanded to how other countries brew coffee. I ran across several Youtube videos about making Cuban coffee...but they were as varied as "how to make soup". Some use processed sugar, some raw. Some say "add sugar to carafe before brewing"...others mix sugar into the grounds, or add it on top of the portafilter, or in the cup. This one gal (who supposedly had been doing this for years) filled the boiler only half-way. Searching "authentic Cuban coffee" didn't help. Cab someone clue me in as to how to prepare *real* Cuban coffee?
Living in South FL think most anybody is raised around it, especially the Miami area lol. Basically the real way is with a Moka Pot and sugar in a cup, when the 1st little drips start coming out the Moka you put that into the sugar to mix it into kind of a sludge mix. Then when the coffee is finished you just mix and that's it. Down here it's generally served as a cup with a couple thimble sized shot glasses that are very small.... aka liquid crack lol. Our Cuban friends always make it like this too at their homes.
Down here 99% of the time it's made with Pilon or Bustelo, as both have a raw smack you in the face punch to the taste. Love a good Cuban
Thanks...needless to say, my first attempt was a total flop. Practice makes perfect, I hope!
Edit: I may be getting somewhere now...I switched from raw (turned out to be turbinado, if it matters) sugar to white, 1 teaspoon per cup (6-cup moka pot), and didn't put near as much of the good stuff (that first oozing blackness). When it started turning pasty & looking like peanut butter, I knew *that* part was on the right track. (I was pretty much on track with your vid, too...thanks! No little metal pitcher, though.) I'll check around this weekend to see if I can find some of that coffee you mentioned.
Thanks...needless to say, my first attempt was a total flop. Practice makes perfect, I hope!
Edit: I may be getting somewhere now...I switched from raw (turned out to be turbinado, if it matters) sugar to white, 1 teaspoon per cup (6-cup moka pot), and didn't put near as much of the good stuff (that first oozing blackness). When it started turning pasty & looking like peanut butter, I knew *that* part was on the right track. (I was pretty much on track with your vid, too...thanks! No little metal pitcher, though.) I'll check around this weekend to see if I can find some of that coffee you mentioned.
When it's made good, you'll know it, take a trip to Miami and see lol. Even my gf's work, she's a psychologist and one of their employee's makes a Cuban for everyone in the afternoon with a Moka. You should be able to find Pilon or Bustelo in any grocery store, it's fairly cheap too, think they come in ground can's, but generally I've bought them and seen others use them in the ground "brick" form. Both taste great as Cuban so can't go wrong either way.
I love flying out of Miami International b/c there's little Cuban Coffee stands throughout the airport lol
She brought home some the other day from a gas station, you can see the little thimble cups Click Here (i146.photobucket.com)
Nothing better than that at the crack of dawn, if that doesn't wake your ass up nothing will lol
I've only ever done it with Moka and Bustelo or Pilon. Never tried it in the Espresso machines, not sure how it would end up? I wanted to try them in whole bean form but can't find any. Found some Bustelo Supreme whole bean on Amazon.
I'm about a thousand miles from Miami, so I'll have to try & find somewhere around Austin that can make it. I don't think my Zassenhaus can grind fine enough, either. I read you can substitute Columbian (or any dark roast) for real Cuban. I may have to go that route & grind it up at the store.
So-Called Cuban Coffee is just a way of faking crema on a moka-pot "espresso" by adding a sweetener and stirring it to produce the froth.
The easiest way i've found of doing this is by making a properly brewed moka pot cup of coffee, adding whatever kind of sugar you'd like and stir it using one of those battery powered milk frothers on it, the crema produced is quite satisfactory, more so than the other method that requires pouring the first drops of brewed moka-pot coffee on a cup with lots of sugar in it and stirring it with a spoon. By the way, while this is more widely known as "Cuban" coffee, i've seen this very same method used in the mother of espresso, Italy, my guess is it originated there.
On the topic of fake cremas, Bialetti sells a verion of their moka-pot called "Moka-Crem" which is basically a standard aluminum moka-pot with a french press piston built into the lid, with the purpose of frothing the coffee enough to produce a sort of light-brownish somewhat thick crema, works pretty good and there's no sweetener involved, just brewed coffee, i've done this by transferring a brewed moka-pot coffee to a french press and plunge it quickly a couple of times and works just as well.
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