HomeRoast Digest


Topic: Cuban Espresso (8 msgs / 155 lines)
1) From: Ross
This is a multi-part message in MIME format.
My daughter asked me to make her a Cuban espresso and she said you put =
sugar into the portafilter with the coffee.  I have obviously lived a =
sheltered life.  Exactly what is this called and how do I do it =
properly?
Thanks,
Ross

2) From: miKe mcKoffee
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I'd put a teaspoon sugar per shot into pre-heated empty demi and pull shot
into it then swirl to thoroughly mix. (two teaspoons for double shot) At
least that's how I interpret the Wikipedia explanation to make it. Actually
might work best to carefully swirl the demi during the pull for best sugar
incorporation. Personally I'd use sugar in the raw/turbinado for a deeper
richer taste, but plain refined white sugar would likely work ok.http://en.wikipedia.org/wiki/Cuban_espresso 
My understanding is that original cafe cubano was/is 'not' made using a
modern espresso machine but rather stove top moka pot.
 
Play with it!
 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Ross
Sent: Sunday, May 27, 2007 11:37 AM
To: homeroast
Subject: + Cuban Espresso
My daughter asked me to make her a Cuban espresso and she said you put sugar
into the portafilter with the coffee.  I have obviously lived a sheltered
life.  Exactly what is this called and how do I do it properly?
Thanks,
Ross
 

3) From: The Scarlet Wombat
I wouldn't let sugar touch my coffee, but I often put a pinch of cardamom 
or cinnamon in the portafilter before adding the ground coffee and 
tamping.  I assume you would do the sugar in the same way.
Dan

4) From: Tom Ulmer
This is a multipart message in MIME format.
I've find the best way is to pull a shot into some simple syrup as it mixes
well without stirring. I make up a batch using  demerara once a week or so.
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Ross
Sent: Sunday, May 27, 2007 2:37 PM
To: homeroast
Subject: + Cuban Espresso
My daughter asked me to make her a Cuban espresso and she said you put sugar
into the portafilter with the coffee.  I have obviously lived a sheltered
life.  Exactly what is this called and how do I do it properly?
Thanks,
Ross

5) From: Derek Bradford
I drank a lot of coffee when I lived in Cuba.  Wherever espresso was
served (proper espresso), it came without sugar in a demitasse, and
customers added sugar to the cup at the bar/table.  The shots were
often supersaturated with sugar.  Wow.  Sugar was never mixed with the
grounds in the portafilter.  When I visited people's houses, I got
coffee from a moka pot.  It was brewed with the sugar right in with
the grounds, as Mike said.
For the record, I think the sugar was probably necessary.  Thinking
back, the coffee was pretty bad.  The ration coffee was almost always
mixed with chickory, pre-ground, and stored in non-airtight
containers.  Coffee at cafe's wasn't much better (though it was a
little better).  It was all quite bitter.
--Derek
On 5/28/07, Tom Ulmer  wrote:
<Snip>
-- 
Every path but your own is the path of fate.  --Thoreau

6) From: Branden Byers
Where has the idea of putting sugar directly in the portafilter come
from if not traditionally prepared this way in Cuba?
How bad is this for an espresso machine. The shop I recently started
working for puts a sugar packet into the portafilter when a customer
orders a Cuban style espresso. Luckily I haven't personally had to
pull one because the idea makes me cringe. Even with a flush, will
there be residual sugars affecting the next shots?
Branden
On 5/27/07, miKe mcKoffee  wrote:
<Snip>

7) From: miKe mcKoffee
IF I was to pull a shot with sugar mixed in, post shot I'd flush and water
backflush immediately after. I wouldn't expect sugar to remain after a good
~200f water flushing.
miKe
<Snip>

8) From: raymanowen
Rarely, I cobble up simple syrup as it mixes well without stirring. I make
up a batch using the good offices of a bee hive [not mine] and several
thousand honey bees. The bees visit the flowers up Crawford Gulch between
Golden and Boulder, and make a highly viscous sweetener...
Now, my dandelions are at risk. I have to roast some Lot 30 for a work gig
tomorrow, Sidamo for my neighbor, Mex.Chiapas for Ray and Naida. Yummy fun
coming up for this tinkerer.
Cheers -RayO, aka Opa!
Got Grinder?


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