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Cafe Cubano
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Discussions > Espresso > General > Cafe Cubano  
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EricZeiler
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Posted Wed Jan 5, 2005, 1:54pm
Subject: Cafe Cubano
 

One of my favority cafes in Philadelphia (Cafe Clave... recently closed, unfortunately) used to make an excellent drink they called a Cafe Cubano.  It was basically a cortado (or machiatto... still don't really know the difference), but with a twist.  The owner would dose once, tamp, and then spoon a small bit of unrefined brown sugar, dose again (the second shot), and then tamp again.  He would pull a double shot and then add a little bit of foamed milk.  It had a really delicious, deep sweetness, definitely better than adding sugar post-brew.

Has anyone seen or made this drink before?
-Eric
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bluesforpablo
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Posted Wed Jan 5, 2005, 2:47pm
Subject: Re: Cafe Cubano
 

I have been considering adding this to my menu when I open.  My only concern with the method you describe is the suger could get into the grouphead.  I found these two links when I was researching this drink:

http://www.ineedcoffee.com/99/08/cubano/

http://www.phys.ufl.edu/~bslock/html/cafe.html

 
Geoff Corey
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Malibar
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Posted Wed Jan 5, 2005, 9:31pm
Subject: Re: Cafe Cubano
 

I've made them.  I love them.  

I don't think the sugar would foul anything up, especially if it was sandwiched in between layers of grounds.

Just in case you were paranoid, you could run a shot of water through the grouphead after you pulled the shot (a la "portafilter wiggle")

 
Hemingway had the ideal cofee shop figured out: "A clean, well-lighted place."
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dwarfcoffee
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Posted Thu Jan 6, 2005, 2:00am
Subject: Re: Cafe Cubano
 

these are fun.... had my owner jumping around the shop for two weeks after I introduced him to this one.

that and some of the respsonses from customers.....

"It's like a party in my mouth!"

"OMG ARE YOU KIDDING THAT COULD KILL ME!"


yeah very fun stuff

 
Dan Streetman
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default
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Posted Thu Jan 6, 2005, 5:30am
Subject: Re: Cafe Cubano
 

would that cause channelling and uneven extraction? since the sugar and coffee ground have different size particles? i think it might work in a moka pot, but not under 9 bar extraction. anyone has tried this with naked pf?

someone please enlighten me?
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Descartes
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Posted Thu Jan 6, 2005, 7:16am
Subject: Re: Cafe Cubano
 

I think I might try this...

BTW, I believe the difference between a macchiato and a cortado is simply that of the milk.  I think a "traditional" macchiato is more of a dry dollop of foam that mostly rests on top of the espresso, and a cortado is more like that which most would call a macchiato: It mixes with the espresso.  

That's my understanding anyway.
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karlInSanDiego
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Posted Tue Jan 11, 2005, 3:44pm
Subject: Re: Cafe Cubano
 

Our local café, makes a Cubano with sweetened condensed milk under a shot.  This is how I've had coffee served in "Little Saigon" in Garden Grove, CA, also.  Unfortunately, I didn't know that Vietnamese coffee's were served that way, and much like a black and tan pour, it's not apparent until you've drunk half of the coffee.  Then you're left with super sweet milk with the slight taste of coffee ;^)

The other embarrasing part of that Little Saigon story was the hot tea that they served with coffee.  It was served in a pilsner glass, and at first I thought the waitress misunderstood my order and was serving me a warm headless beer!
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SwedishChef
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SwedishChef
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Posted Mon Jan 17, 2005, 3:40pm
Subject: Re: Cafe Cubano
 

Cortado is simply spanish, macchiato is italian.
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dwarfcoffee
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Posted Mon Jan 17, 2005, 4:04pm
Subject: Re: Cafe Cubano
 

default,
from my experience, I have never noticed any channeling involved when pulling cubano's, I'm not pouring on naked but I do always check my puck's, especially when I'm trying something different.  I have a theory as well, I place the brown sugar on top of the espresso puck, so I think that the brown sugar dissolves first and then  the water extracts as much coffee as it can hold above and beyond that, making it hard for overextraction and channeling.... also, even if you did get some channeling I don't think you would notice since, you are adding an incredible amount of sugar and thus would drown out the "bitter" taste that would come with overextraction.

it would probably be better to disitribute the sugar throughout the puck, but I haven't played with this enough (and only serve it to the odd customer usually close friends of owner or owner himself etc.) to try that out.  If I get a chance I may mess with it some more this week and see what I can produce for you.

Daniel

 
Dan Streetman
Cuvee Coffee Roasting Company
Austin, TX
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