Cubano shots anyone? - Page 2

[Kuban111]

I would avoid adding sugar to a portafilter. The sugar irregular distributed should cause some interesting flow dyanmics. If your machine has a relief valve system, the sugar can't be good for it.

An "authentic" Caffe Cubano recipe given to me: Moka Pot placed over medium-high heat, remove from heat when the first drips of coffee appear in the pipe of the upper chamber, pour this initial coffee over sugar in a steaming pitcher, return MokaPot to medium heat, stir coffee & sugar mix creating a paste, slowly pour the now brewed Moka Pot coffee into pitcher containing coffee-sugar paste while whisking vigorously to create a frothy top. Pour into thimble size cups. Drink.

Sort of makes sense. Doubt if many Cubans in Cuba have home espresso machines. I break out the Bialetti Moka pot for this method. But IMO a ristretto pulled in place of the Moka Pot brew is quicker and taste more better if you are into a sugar blasted drink. The Bialetti pot is more for show & tradition.

Yes, you got it... That's the Cuban way, the person that gave you the info was right on the money.

This Cuban has an espresso machine at home, sure love the free world & yes I prefer pulling ristrettos too.
But when the Cuban MOM from west palm comes over to NJ for a visit I have to pull out the moka. There is no other way for my mom.

Hey Narc, I have a "how to" with pictures on what you have simply described.
http://www.flickr.com/photos/kuba...72157601326635101/

Thanks for sharing the info & keeping it alive.

Enjoy
Michael

[kahvedelisi]

So, lets evaluate what I learnt.

For preparing cubano:

a) you need coffee (be it from moka pot or espresso machine)
b) you need sugar (add it first, last, into portafilter or into cup prior adding coffee or after coffee)

that's it! adding sugar to your coffee called; "cubano"

WOW!

All those years I thought I was having my coffee..umm.. with sugar!? I sincerely had no idea I was drinking a cubano! Question: a cuba libre made with diet coke is still a cuba libre or we should call it cuba libra?

[HB]

that's it! adding sugar to your coffee called; "cubano"

It's all in the details. If you simplify their definitions sufficiently, cappuccinos, lattes, macchiatos, etc are just "coffee with milk."

[CremaKatz]

Question: a cuba libre made with diet coke is still a cuba libre or we should call it cuba libra?

No, that would be a "Cuba menos libras".

My recipe for cafe cubano would be to go to the airport,
fly to Miami, and order one. If you aren't drinking it in the
open air, next to a cool water dispenser, while someone
is being teased in Spanish (hopefully not you!), why bother?

[kahvedelisi]

It's all in the details. If you simplify their definitions sufficiently, cappuccinos, lattes, macchiatos, etc are just "coffee with milk."

Dear Dan, that was the point of my "ironic" post already.

If you noticed, 2 pages long "cubano" thread started out with an espresso machine, then moka pot inserted, and finally "it's okay" if you put sugar to your cup and pull your shot into it, or add a spoonfull sugar to your shot.. eh.. that's too much simplifying in my opinion Don't get me wrong, creating new variations are always good, that's another reason why we all gather in coffee forums. But I don't think simply adding sugar to your coffee makes "cubano".

Probably (well "actually") the only posts referring to cubano were Kuban111 and narc's. Still we can do the frothing process they explained in detail without adding any sugar and get same amount of froth, but then that would not be cubano.

[Kuban111]

Hola all,

Been away for awhile but I wanted to add some pics to what has been discussed on this thread.

Thank you H-B for the suggestion.

I hope this will help clear up some things.

Disclaimer: I'm by no means an expert just a coffee fan that happens to have an abuelita (a grandmother).
Who taught me how to enjoy a cup of coffee in the morning. So this is one Cuban's variation of making
Cuban Coffee.

Enjoy

Michael.

narc wrote:Moka Pot placed over medium-high heat



narc wrote:remove from heat when the first drips of coffee appear in the pipe of the upper chamber, pour this initial coffee over sugar in a steaming pitcher, return MokaPot to medium heat,





narc wrote:stir coffee & sugar mix creating a paste,





Note: very important part of the process.
You want this paste to have a very thick honey marmalade texture, the thicker the better.





narc wrote:slowly pour the now brewed Moka Pot coffee into pitcher containing coffee-sugar paste while whisking vigorously to create a frothy top.


Cafe Cubano....enjoy



To make Cafe con Leche pour steam milk over your coffee.





Enjoy

Michael.

[Kuban111]

So, lets evaluate what I learnt.

For preparing cubano:

a) you need coffee (be it from moka pot or espresso machine)
b) you need sugar (add it first, last, into portafilter or into cup prior adding coffee or after coffee)

that's it! adding sugar to your coffee called; "cubano"

WOW!

All those years I thought I was having my coffee..umm.. with sugar!? I sincerely had no idea I was drinking a cubano! Question: a cuba libre made with diet coke is still a cuba libre or we should call it cuba libra?

HB wrote: It's all in the details.

That's right some details


a) you need coffee (be it from moka pot or espresso machine)

Beans...If you want to stay within tradition the darker the better, only in this case.
Blends are great for this coffee. Again by tradition a blend that has some Robusta beans. Store brick pre-ground brands like Pilon, Bustelo & el Pico all have this. If that's what you have, they are ok to start with.

I suggest Intelli "black cat" fresh, whole beans and mmmm gooood.

At the moment enjoying Terroir Daterra, Southern Italian Style Espresso.
This pulls a mean Cafe Cubano done right. Great with a Cieeegar...

If on an espresso machine..I suggest a very tight ristretto pull. I use 18-21 g ,triple basket.


b) you need sugar (add it first, last, into portafilter or into cup prior adding coffee or after coffee)

IMHO I don't suggest the practice of placing sugar inside your PF. But if you want to, hey it's your PF

Just for the record I never saw or heard or even experiance this practice on the Island on an espresso machine.
What I have seen is some (in Miami) mix sugar & water inside the water chamber on a moka pot.


The type of sugar is a very important detail, white sugar is ok, but brown sugar is better.
Best to look for turbinado cane sugar.

Question: a cuba libre made with diet coke is still a cuba libre or we should call it cuba libra?

I think we can call it "una Cuba Light" diet coke in S. America is Coca Light. http://en.wikipedia.org/wiki/Coke_Lite

[narc]

Michael thanks for the nice photos. As Dan noted it's in the details. Thanks for noting an important point regarding the thickness of the paste. Very important. I like you prefer a brown cane sugar. IMHO less refined (turbinated = sugar in the raw) the better. Cafe Cubanos are the only coffee drink I use sugar in. It's my sweet coffee fix. After pulling a few ristrettos on the MicroCasa a Leva finished off this morning coffee session with a Cubano.

[kahvedelisi]

Hola Kuban111, now that's good detailed explanation of cubano, sincerely thank you for taking time to do it all and posting pictures.

see sometimes being ironic creates wonders

Btw just a side note(talking in general not about cubano): I'd like to explain a little bit about frothing part (if anybody interested) In my previous post I had said you can froth without sugar. Well frothing process is all related to coffee oils and surfactants, first drips of moka pot coffee is very concentrated, more coffee less water, so surface tension is fairly low, by whipping it you start a reaction which results in thick foam (btw that's foam not crema). More water? then it will be harder to get froth. This also, is the secret behind greek frappe

PS. diet coke, Coca light, regular coke and pepsi.. all meaningless without a bottle of Havana Club

[Javier]

Hola Michael (Kuban111),

Thanks for your post, and those amazing pictures.

Muchos saludos desde Northern Virginia!

Javier

P.S. I only use turbinado cane sugar with my coffee.

[Kuban111]

PS. diet coke, Coca light, regular coke and pepsi.. all meaningless without a bottle of Havana Club

Kahvedelisi "Havana Club" for those fortunate to have it available, cheers.

Enjoy.

One day

Michael

[open_linux]

I saw a food related TV program this week that presented stevia plant as a 0 calories sweetener. Since it is a plant and does not have the same physical property of sugar, maybe it could safely be used in the pf. Did anyone tried it?

[bubbamike]

I can take Stevia in tea but in coffee it just tastes terrible. I use raw sugar in the bottom of the PF, dose Hairbender and pull a shot. Tastes great and hasn't hurt my Bricoletta yet.