BellaEspresso Senior Member Joined: 9 Apr 2010 Posts: 45 Location: Haddon Heights, NJ Expertise: I live coffee
Posted Sat May 22, 2010, 5:13pm Subject: Cuban Espresso the prep method not the bean
I was wondering what people thought about Cuban coffee. When you put sugar in the shot cup and let the espresso mix with it fresh from the machine while it finishes.
I know this was posted on HB but those people are insane all talking about putting sugar in the machine. That's whacked.
So what do some people who know what they are talking about think of the tastes and unique flavor attributes of this style of espresso preparation.
Posted Sat May 22, 2010, 11:10pm Subject: Re: Cuban Espresso the prep method not the bean
I'm originally from Miami, where cafe Cubano was/is a way of life. It really hops up the locals. Not as if they need any external stimuli. LOL
The way I remember the prep, they pulled large doubles using bricks of cafe Bustello or somesuch as the coffee of choice. The machines were often Rancillios, as I recall. No grinder necessary.
They pulled the "shot" into a "bricka" type copper utensil, stirred in about 1 large TABLESPOON of sugar for about 3 oz of liquid, stirred vigorously, sort of whipping the sugar into the coffee, then poured in wee little paper .75 oz cups.
100% robusta coffee + sugar made for a deadly buzz! Some of the Cubano "street corner philosophers" would put down 5 or 6 of these before going down to collect their unemployment checks. I can't imagine being able to perform any sort of work after that much sugar and robusta!! I Miss it.
Anyhow, I tried reproducing the taste using specialty coffee. Forget it. Too much brightness, even from straight Brazilian arabica. Must be robusta, sugar stirred into a vessel, not the cup.
WARNING!!! May be dangerous to your long-term well being!! LOL Hope this helps, or at least entertained.
BellaEspresso Senior Member Joined: 9 Apr 2010 Posts: 45 Location: Haddon Heights, NJ Expertise: I live coffee
Posted Sun May 23, 2010, 10:58am Subject: Re: Cuban Espresso the prep method not the bean
IMAWriter; thanks for the helpful info on proper preparation. I knew coffee geek would have the answers. Any ideas where to get some robusta coffee. Everyone I know is specialty coffee.
Posted Sun May 23, 2010, 10:36pm Subject: Re: Cuban Espresso the prep method not the bean
Sweet Maria's usually has at least one 'good' robusta. But why bother? With all thr sugar content necessary to somewhat reproduce the rotating head effect, cafe Bustello would suffice.
Back to cafe Cubano. It is seriously dangerous stuff in the hands of political radical. 2 of those, a Cuban sandwich, and one of those guava pastries and LOOK OUT!
johnboddie Senior Member Joined: 28 Nov 2008 Posts: 147 Location: Virginia Expertise: I love coffee
Espresso: Brasilia Mini Classic,... Grinder: Rocky, KitchenAid Pro Drip: Cuisinart (non-grinding)
Posted Fri May 28, 2010, 4:16pm Subject: Re: Cuban Espresso the prep method not the bean
The cafecito (about a thimbleful of Cuban espresso served in a small plastic cup) from La Caridad bakery on West Hillsborough near the Tampa airport used Bustello overdosed into a double espresso basket and pulled into a small metal cream pitcher, which was pre-loaded with two teaspoons of sugar. The shot was pulled, the sugar/coffee mixture was stirred up, and it yielded four cafecitos. Since this was a bakery, there was always something good and fresh to go with it.
I know it sounds like blasphemy to some espresso purists, but it was a great way to start the morning. I still make them on occasion at home (but without the Cuban pastry).
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