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Café Cubano(Cuban coffee,Cuban espresso,cafecito,Cuban pull,Cuban shot)is a type of espresso which originated in Cuba after espresso machines were first imported there from Italy.Specifically, it refers to an espresso shot which is sweetened with sugar as it is being brewed,but the name covers other drinks that use Cuban Coffee espresso as their base. Drinking café cubano remains a prominent social and cultural activity within Cuba as well as the expatriate community.
Popular Brands of Cuban Ground Coffee and Beans are Cubita,Serrano,Turquino,Indiana,Cohiba Atmosphere and Montecrsito Deleggend
PREPARATION
Cuban-style espresso is made by adding sugar to the container into which the espresso will drip, allowing the espresso to mix with the sugar as it is brewed.Some people believe that this results in a smooth, sweet espresso. A method commonly used
to prepare a café cubano is to initially add only the first few drops of espresso to the sugar and mix vigorously. This results in a creamy, light brown paste. The remaining espresso is then added to this paste and mixed, creating a light brown foam layer,espumita,atop the Cuban coffee.A proper cafecito can be made using either an espresso machine or an Italian moka pot,
macchinetta.
VARIATIONS
Cortadito,which in Spanish literally means "small cut",is an espresso topped with steamed milk. It can be between 50/50 to 75/25 espresso and milk.It is similar to a cortado served in other countries, but pre-sweetened.
Café con leche,or "coffee with milk",a Cuban espresso served alongside a cup of hot or steamed milk. Originally served separately,
the cafecito is dumped into the glass of hot milk and stirred in.It is the traditional Cuban breakfast beverage, served with slices
of buttered,toasted cuban bread that are dunked in the coffee cup.In addition, traditional Cuban "café con leche" contains a pinch of salt(popularized by the Chinese immigrants who arrived in 19th century Cuba) and a pinch of butter, giving it a unique taste.
Colada,4-6 shots of cafecito served in a large cup along with small demitasse glasses.Meant to be shared.
A common variant is that the drink is sweetened while the espresso is being brewed. In this version, the sugar (most often brown sugar)
is packed above the coffee grounds in the espresso machine and allowed to pass with the hot water through the espresso puck while brewing.
CONSUMPTION
It is common for Cubans to drink café cubano first thing in the morning, after meals and sometimes as a social and cultural activity. Whether someone comes to visit your home,or a chance meeting on the street,following the initial "hello," an offer is always extended to have a "café."
Finer Cuban restaurants will serve a patron a glass of water to cleanse the palate before drinking the espresso,although some Cubans think the water
is to dilute the café once it hits your digestive system.For purist coffee drinkers, drinking water after the espresso brands one as a non-appreciative
espresso drinker.In some circles,an acceptable end to a Cuban espresso is to lightly dunk the tip of a Cuban cigar in the bottom of the demitasse and then light it up.This shows scant respect for a Cuban Cigar or any in fact...A shot of Cuban espresso is typically served in small amounts and is not drunk from a large coffee cup.
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