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
This is a multi-part message in MIME format. 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ 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
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
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
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
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>
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>
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?