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.
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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