Proper preparation of a Cafe Cubano
Any suggestions on the proper preparation of a Cafe Cubano, including the correct amount of sugar?
Replies to This Discussion
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Permalink Reply by Johnbruce Haslett (JB) on
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Contact michael McGuire at K Bay Caffe in Homer, Alaska. They are famous for finessing the cubano. Tell him JB in Oregon said hi.
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Permalink Reply by Terri Voltz on
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Thanks, I will contact Michael McGuire. I visited their website, very informative.
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Permalink Reply by Brady on
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How does that phone conversation go, John? "Hi, I'm Terri from Raleigh NC... how do you make a Cubano?" An even better idea would be to ask Michael to join us on bX, so we can discuss this here!
Terri, I've seen this discussed here in the past, though cannot recall specific proportions/preparations. I'm sure someone will come along and answer you shortly, in person no less. That's kinda why we're here.
In the meantime, here's an older thread that may prove useful:
http://www.baristaexchange.com/forum/topics/1688216:Topic:90813
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Thanks Brady, that was a good discussion. The recipies I have seen included the paste method, but I didn't know how much sugar to use. I will try the 2 tablespoons (1 per shot) and see how it goes. I appreciate your help.
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Terri Voltz said:Thanks Brady, that was a good discussion. The recipies I have seen included the paste method, but I didn't know how much sugar to use. I will try the 2 tablespoons (1 per shot) and see how it goes. I appreciate your help.
No problem, though I should mention that I am neither Cuban nor a resident of Miami, so my knowledge is secondhand. Perhaps a shout out to Volta is in order, as they are in a better location for said drink?
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Permalink Reply by Jay Caragay on
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On the way back from Colombia, I stopped off in Miami for the night and ended up hanging out with some old Cubanos at a local cigar shop where they had an espresso machine set up and were making cafe cubanos all night long. I ended up getting some instruction in making a "proper" cubano and it's pretty simple.
Essentially, you take the shot of espresso and add two spoonfuls of sugar and stir. Simple. Though it seemed like it helped to have the proper cups. The cups themselves were nothing special, just flat bottomed espresso cups but I ended up buying a set with the Cuban flag on them. Tre cool.
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Jay, Thanks for the input!
Jay Caragay said:On the way back from Colombia, I stopped off in Miami for the night and ended up hanging out with some old Cubanos at a local cigar shop where they had an espresso machine set up and were making cafe cubanos all night long. I ended up getting some instruction in making a "proper" cubano and it's pretty simple.
Essentially, you take the shot of espresso and add two spoonfuls of sugar and stir. Simple. Though it seemed like it helped to have the proper cups. The cups themselves were nothing special, just flat bottomed espresso cups but I ended up buying a set with the Cuban flag on them. Tre cool.
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Permalink Reply by Chris Cockrell on
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Terri - with this drink, the taste is in the buds of the drinker...so to speak. The amount of sugar is all your own. I think Jay has it right.
Here is my spin on it...a Cafe Cubano is basically 2 teaspoons of sugar and two shots of espresso. One traditional method is by taking the sugar and putting it into the bottom of the cappa cup, demi or metal creamer...then pulling two, long, single shots of espresso. Pour the first shot into the cappa cup, demi or metal creamer over top of the sugar. It will partially dissolve the sugar and create a little foamy goodness. Now pour the second shot into the heavy syrupy espresso mixture and swirl the mixture around some (this is better accomplished in the small metal creamer than a demi) and serve. The long pulls of the espresso help to make the espresso a little thinner and more of a cup of strong, sweet coffee than a double shot of espresso. Served in a small 4-5oz cup is ideal in my opinion. Pretty sweet and tasty. Be careful, you can get hooked on these. Hope this helps. Chris
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Chris, thanks. I will try this method. I appreciate your input.
Terri
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Interesting, that does sound very sweet. Thanks for the feedback!
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Permalink Reply by LJ Randall on
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I had a customer who was very well versed in coffee instruct me to make a Cubano as follows. Several other customers from S. FL who tried this version were pleased with the results. And, its so simple.
Set your grind a little finer than usual, fill a double portafilter, tamp well, then pour one packet of raw sugar on top of the grounds. If you have trouble tightening the portafilter all the way, put just a drop or two of hot water on the sugar to dissolve it slightly. Then, pull a double shot about 25 seconds. I suspect the cane sugar with heat added, infuses the sweetness through the espresso more thoroughly than just stirring it in afterward.
I know this is not the ideal for keeping your machine clean. We just did a quick backflush after pulling this shot and never seemed to have a problem. He ordered them weekly for about two years.
Good luck
LJ
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Permalink Reply by alyssa on
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im cuban. and the "cubano" is kind of retarded to me. no offense. the real way of making cuban coffee is on a stove top. you dont just have awesome espresso machines in cuba. but you do pour a small amount of espresso into a pitcher and whip it with sugar before pouring the rest of the espresso in with the whipped sugar mix. thats how you get the thick crema on top. in a regular coffee shop, i would advise that anyone who wants a cubano just put their own sugar in shots of espresso. OR you can try actually making them for real. if someone will wait for a french press theyll wait for cuban coffee. that way you can make it for real and when they see that, its a completely different experience.
i have some tips though. if youre going to whip the sugar, keep the coffee minimal. if you put too much it wont whip correctly. theres a trick you can do too where you use less sugar but still get the sweet flavor. put in a couple drops of vanilla extract in with your sugar whippy mix. it cuts the bitterness of the way you prep the espresso without making it straight sugar.
also, the cups dont matter. basically as long as its a tiny espresso cup youre good. cubans regularly drink out of all types/shapes of cups. lol when i was little i drank it out of a mickey mouse sippy cup.
this is a picture of the sugar mix. it looks less thick than it was. its good though. ive ate the mix before. im kind of gross though haha. hope this was helpful. or at least entertaining.
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