Cubano shots anyone?

[hgs]

a while ago, a pro barista told me about a cubano shot - putting raw sugar in the PF w/ the coffee, and brewing. i started brewing cubanos all the time w/ great results - albeit on my old briel machine.

i have since been told that it can damage the machine - and am thus reluctant to try it on my anita. i tend to think it would all be safe - i mean, the sugar simply dissolves with 200f water. the risk, however, would be if some of the brew backed up into the machine (as coffee does anyhow) - so now, instead of just coffee, one would have something more sticky to have to backflush out.

btw - on the briel, the cubano shots tasted great (for those of you that like sugar in your espresso).

[chelya]

I don't like sugar in espresso generally, but I am curious.
What proportion of coffee/sugar do you use? Is channeling an issue?

[Grant]

Safe or not, I would not put sugar in *my* PF for exactly the reasons you mention...having it back up into the valves etc.

But it sounds so great....I am tempted to try it once.

Grant

[mattwells]

One of the local cafe's does this. Ratio is dependent upon the PBTC that you get.

I would try 1/3 coffee 1/3 sugar 1/3 coffee in layer and see how it turns out.

I think you would probably be fine as long as you immediately backflushed.

Of course, the local cafe that does these just replaced their machine. Makes you wonder why.

[hgs]

hmm... a 1/3 sugar ratio seems a bit aggressive... i would put only about as much sugar in as i would usually add to a normal shot - for me, one demitasse spoonful.

i agree - immediate backflush would probably make it safer.

i'm still curious if anyone has done it consistently without damage to a pro or prosumer -type machine

[old442]

As with everything else there are multiple ways to make this.
I went to Mayorga and they put the sugar in the cup and mix during the shot. They used equal amounts by volume of sugar and espresso, WAY too sweet for me.

A local cafe run by Cubans puts about 2 teaspoons of sugar in a pitcher and pulls the shot into it, stirs and serves. Theirs I like and make it at home, mainly for the wife but I do enjoy them occasionally. Use a coarser grind than espresso (like granulated sugar), updose, lightly tamp and pull the shot for about 15 seconds and yield 5 or 6 ounces. BTW, the "right" beans makes it taste correct, Black Cat is ho hum for this. I can't believe I said that. If you really want to do it right get Pilon, Bustillo tastes too burnt to me.

Kurt

[hgs]

after reading

http://www.baristaguildofamerica....iewtopic.php?t=154

i think i'll keep my cubano-test limited to my experience w/ the cheap briel

i wonder if that machine mentioned above was replaced for some related reason

[Alex_chef2000]

You should NEVER use any sugar inside an Espresso Machine. For sure that it will damage the three way valve once the machine gets cold. You can pour a shot over sugar or so, but NEVER inside your portafilter. If you do a backflushing after it may help, but not for sure.

I had seen baristas pouring also cocoa, teas, and some seeds like cardamom with coffee, but sugar is different because the three way valve will get clogged.

The result: a cuban shot for $ 350 US ( Machine repairs ).


Regards,


Alex.:

[Everman]

I think you might be ok if you put the sugar at the bottom of the pf, I doubt any would get back into the machine that way. I'd make sure to backflush with detergent at the end of the day. Personally I don't take sugar with espresso, that would be a sign that something is wrong with it.

[cremacafe]

I've been making cubanos here at the shop for a while. Customers LOVE them, and I've converted drip brew only customers to straight espresso now using a cubano as a transitional drink. I put a small layer of espresso in the PF, a thin layer of turbinado sugar, and dose/tamp/ as usual. The sugar is not going to back up into the machine as long as it is not on top of the coffee.

That being said, my chef and I have been taste testing different methods of prearing this drink. The above mentioned method versus sugar in the cup and using Monin raw sugar syrup in the mug. We both have agreed that using the Monin sugar syrup in the mug, shot pulled on top, then 1oz steamed half and half has a better quality. So I have abandoned the sugar in the PF due to taste, not problems with the machine. I also know the shot quality is severely compromised when adding sugar in the puck. So using the syrup allows the shot quality to remain high.

I use one pump of the Monin syrup, 2 oz espresso, 1 oz steamed half and half. It is quite decadent.

[astronush]

CUBANO SHOT!


wonderful press! it's one of my favorite shots ... but not raw sugar....brown sugar is best because .... it's usually used for cooking for been a heat sensible sugar it get in that wonderful smooth and thick texture... and yeah do never put on top of ur coffee cause i may block the water from getting into the coffee and will screw ur machine up... that's why it's best to but it on a middle layer 1/3coffee 1/3 sugar 1/3 coffee for example!

goes perfectly on a bicerins (layered mocha)!

[Spresso_Bean]

I first heard about this over on CG, and I tried it one day just to see how it would taste. I didn't have raw sugar so I used a 1:1 mix of white table sugar and brown sugar, one teaspoon packed into the puck. Dosed half the basket, tamped, added sugar mixture with good distribution, tamped, then added the rest of the coffee and did the final tamp and polish. I didn't get any noticeable channeling this way, and the shot was like a coffee flavored syrup. I was using Black Cat at the time, and it was pretty good. A bit sweeter than I'm used to but overall not bad. My machine doesn't have a 3 way solenoid so I didn't notice any issues with the sugar at all.

[hgs]

SWEET! (pun intended). i guess there's a safe way to experiment... i hope.

[miamichillin99]

Being a cuban living in Miami, the home of the "cafecito", let me tell you that that is the wrong way of making the shot. The correct way is to use normal white sugar and put in into a small metal container. Much like a milk frothing container, but a lot smaller. I guess about a 4 oz container. As soon the espresso is made directly into this metal container, you start mixing with a metal spoon vigorously. This will make the perfect cafecito. Also the brand of coffee is very important. My favorite is Pilon, but Bustelo is also good. They sell both online very cheap at www.javacabana.com. All the hundreds of cuban cafeterias, restaurants, and bakeries I've been to have made it this way.

[old442]

Being a cuban living in Miami, the home of the "cafecito", let me tell you that that is the wrong way of making the shot. The correct way is to use normal white sugar and put in into a small metal container. Much like a milk frothing container, but a lot smaller. I guess about a 4 oz container. As soon the espresso is made directly into this metal container, you start mixing with a metal spoon vigorously. This will make the perfect cafecito. Also the brand of coffee is very important. My favorite is Pilon, but Bustelo is also good. They sell both online very cheap at http://www.javacabana.com. All the hundreds of cuban cafeterias, restaurants, and bakeries I've been to have made it this way.

I agree 1000%
If one were to make it with their regular espresso blend it tastes like, well, a shot with sugar. To me the biggest key is the coffee blend, Pilon is great for this (but don't try a normale with it).

[cannonfodder]

I was making some macadamias nut cookies today and had the brown sugar out and the Elektra hot. So I thought to myself, 'Self, why not put a half teaspoon of fluffed brown sugar into a demi and pull a shot into it', so I did, and it was good.

I am using a home roast blend of Yemen, Java, a screen dried yellow brazil and some Brazil Poco Fundo (this years crop is very good). It pulls all crema, and stays that way for a good bit so I had a sweet, fruity, syrupy cup of crema. Yum.

[The_Mighty_Bean]

I agree 1000%
If one were to make it with their regular espresso blend it tastes like, well, a shot with sugar. To me the biggest key is the coffee blend, Pilon is great for this (but don't try a normale with it).

I have to ask... Pilon is preground, isn't it? Is there a way to get whole bean Pilon?

Are you actually saying that a shot of preground, super-dark roasted coffee, pulled long, makes the best Cafe Cubano?

I mean I'd guess that you get a crema-less, thin, black brew that is extra bitter. And yes, witha "roasty" quality due to the dark roast. Seems like if you didn't add sugar to that, it would be downright nasty.

Also, has anybody in the DC area tried Cafe Cubano with Mayorga's fresh Cuban roast or their Oscuro blend? Just hazarding a guess that it would knock a Pilon shot outta the park.

That was a little confusing. Sorry, I mix my metaphors after 11 pm.

~bean

[Kuban111]

I have to ask... Pilon is preground, isn't it? Is there a way to get whole bean Pilon?

Hola,
Yes, you can buy Pilon in whole bean if that's what you really want.

http://www.amazon.com/Cuban-Espre...=1201274822&sr=1-1


But I would recommend you try Black cat from intelligentsia coffee. You can get it shipped to you in whole bean, roasted fresh to your door. I believe you will taste a big difference.

http://www.intelligentsiacoffee.com/store



Enjoy,
Michael

[drminpa]

Going back to the original question - maybe this is a stupid question - but since you are dissolving the sugar rather than extracting it, like the coffee from the coffee bean, does it really matter whether its in the pf or cup? I would think the only difference might be the final dose of sugar in the cup. From that standpoint, I would keep it out of the pf to avoid gumming up the group head and causing channeling in the shot.

[narc]

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.