Cuban coffee is a type of espresso from Cuba. The term “espresso” is a full-bodied coffee with a strong aroma, obtained by percolation under high pressure. It entails passing hot water under a pressure of nine (9) bar (the maximum extraction pressure indicated on the manometers professional espresso machines) through the finely ground and roasted coffee. This operation is done using a coffee maker.
The Cuban coffee made its appearance following the introduction of espresso machines, imported from Italy. It is a delicious espresso with brown sugar during its extraction; the term Cuban espresso can be extended to other drinks that use it as a primary ingredient.
The tasting of Cuban coffee remains a social and cultural activity in Cuba and Florida, especially in the surrounding areas, Miami, Tampa, Florida Keys, as well as in Cuban communities in the United States as Havana on the Hudson. Cuban coffee is available at most coffee shops in the Miami and Tampa area, making it a local product.
HISTORY OF CUBAN COFFEE
For making coffee and drinking it, Cuba represents the best guarantee to face a new day and with it its challenges. Don José Gelabert founded in Wajay, in the suburbs of Havana the first coffee plantation of the Island around 1748 is made with seeds coming from Santo Domingo, current Rep. Dominican.
With the first coffee plantation in Cuba, French and Haitian immigrants who fled their country in 1789, arrived after the revolution. They are acquired land, which the Spanish sold at a low price.
At that time, there were more forests on the island, creating the conditions for high humidity, virgin soils, and a cold climate. The first immigrants settled in the Sierra Maestra and Guantanamo region where they built their huge stone houses. The Isabelica located in the coffee region of Sierra Maestra, declared World Heritage Site by UNESCO, was built in the nineteenth century by Constantin Rousseau. At the time, the farm had an extension of 1,700 chivalry and had 30 slaves among whom the beautiful Maria Elizabeth stands out. The French owner fell in love with the young woman, married her and baptized the plantation "L'Isabelica," the name of his wife. The name has remained until today. The traditión of coffee scattered all over the island, and a rich culture bloomed with this precious seed.
CUBA has the most significant number of ruins of coffee haciendas in the world, having archaeological value. Many being excellently well preserved in the areas that have been declared by UNESCO World Heritage. In Las Terrazas, between Havana and Pinar del Rio, you will find more than 60. The most representative vestiges, still preserved are the following: Buena Vista and La Union in Las Terrazas, La Isabelica, in Sierra Maestra, and Le Don José Gelabert's ranch at the Wajay. In 1790, Cuba exported 185,000 quintals (18500 t) of coffee a year to Spain.
At the beginning of the 19th century, Cuba became the world's leading producer-exporter of coffee, and the Cuban people had fallen in love with its flavor. But already around 1830, he lost strength, thanks to the mediation of Spain in the trade of the island.
Today, Cuba's coffee plantations are found mainly in three regions. The most important is on the slopes and in the valleys between 1.000 and 2000 m, located in the Baracoa and Sierra Maestra in the east of Cuba, the Escambray mountains near the center of the island and the Sierra del Rosario, near the western tip of Cuba in the province of Pinar del Rio. Arabica coffee is the most grown coffee in Cuba. Within its range: Typica, Bourbon, real: yellow and red, San Ramón, Villalobos, and Caturra yellow and red.
Cuban coffees are classified as Crystal Mountain, Extraturquino, Turquino, Altura, Montana, Cumbre, Serrano Superior, Serrano, Corriente and Caracolillo (oval shape).
The tastiest coffee is Crystal Mountain, which is currently sold in the Japanese market. After finding the high-quality green coffees available, the roasting process may begin. Coffee is not a science, but rather an art, and it takes a lot of skill. Flavor.
Coffee roasting is not a science, but rather an art, and it takes a lot of skill to know the level of roasting that will bring out the maximum flavor. The whole bean coffee is roasted with a drum roaster, and the master roaster uses his eyes, nose, and hearing to determine when the coffee beans are made. When the coffee is roasted, the grain undergoes a series of chemical reactions that transform it to its ultimate consumable state.
The coffee can be roasted at many different levels: coffee of excellent perfume, very fine and delicate aroma, well-balanced body, good acidity, with some citrus notes, pure, subtle flavor, sweet and sweet.
In Cuba, coffee is an integral part of the identity and everyday life of its people. The day does not begin until the aroma floats in the air, and the lips taste the "café buchito." A good host in Cuba welcomes guests with the smell of freshly filtered coffee.
DIFFERENT TYPES OF CUBAN COFFEES
The traditional Cafè Cubano is a Cuban espresso prepared with brown cane sugar and is typically called Cuban on the island in diminutive also called Cafecito.
Essential for the Café Cubano is the caramel-colored crema, which is known in Cuba as "La Espuma." The espuma is formed by adding the first espresso droppings with about two teaspoons of sugar until a thick mass is formed.
This mass of sugar is then poured with the remaining coffee and stirred. If the coffee is poured into small espresso cups, then the coffee should end up with the creamy caramel-colored foam.
Café Cubano Recipe
The traditional Cuban espresso is prepared with a coffee from a thorough roast, such as roasting Italian. The method of preparation is identical to that of espresso, except the addition of sugar directly in the filter holder. The heat produced during the preparation hydrolyzes some of the sucrose, creating a softer and slightly more syrupy coffee than a traditional espresso.
Cuban coffee, usually served with a small glass of water, is often eaten in the middle of the afternoon. The lattes or cortaditos are instead eaten at dessert or breakfast. The cigar is also an accompaniment for Cuban espresso.
To prepare café Cubano, you need an espresso maker and a cup plus teaspoons to beat the sugar. The Cuban coffee is strong and very sweet and is served in small espresso cups.
In Cuba, the coffee brands Pilon and Bustelo are popular, but the coffee also works with every other medium to dark roast, which has a suitable degree of mocha.
With sugar, you can either use a lump of brown sugar or regular household sugar. Per the espresso cup, you need about 1.5 not heaped teaspoons of sugar. Put the sugar in a cup with a spout or use a plastic measuring cup. However, the jar should not be too high or deep because you have to hit the sugar later with some coffee.
Mix the sugar mass with a little coffee
- Carefully dispense the coffee, as the mass should have a thick consistency and look beige. If the sugar mixture is too thin, then you can also add a little more sugar.
- The sugar mass should be viscous and beige. If the mass is thick, then you can put all the coffee in the container and stir gently.
- Slowly add the rest of the coffee. When pouring into the espresso cups, you should move the measuring cup back and forth so that the foam (La Espuma) lands in each cup.
- After some time, the "crème" should also form in the cup, and then the Café Cubano is ready to enjoy.
Tip: If you want to make an authentic Cafè Cubano with real coffee from Cuba, then you should order the coffee best online because in the retail you will rarely find the coffee. Also, obtainable online are rich Nespresso Compatible Capsules, Espresso Capsules, Cuban coffee, Whole bean coffee, and quality Nespresso Machine.
Café con Leche
The coffee con leche is a sugarless espresso, served with a cup of hot milk. Served separately, the espresso is poured in the desired amount into the hot cup of milk; it is part of the typical Cuban breakfast, served with slices of buttered Cuban bread.
The Cortadito is a variation of Café Cubano, as is the milk coffee. Here, the espresso is made with frothed milk. The Cortadito is also sweetened with cane sugar. The proportions vary between 50% milk for 50% espresso and 75% espresso for 25% milk. It is similar to Cortados (in) served in Latin American countries but pre-sweetened.