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.
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).
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.