Cuban espresso

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"Cafecito" redirects here. For the Chicago restaurant, see Cafecito (restaurant).

Café Cubano
demerara sugar

Café Cubano (also known as Cuban espresso, Colada, Cuban coffee, cafecito, Cuban pull, and Cuban shot) is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar which has been whipped with the first and strongest drops of espresso).[1] However, the name is sometimes used to refer to coffee based drinks that include Cuban espresso as the main ingredient, such as café con leche.

Drinking café cubano remains a prominent social and cultural activity in Cuba and in

Tampa and the Florida Keys.[2][3][4]

Preparation

Traditional Cuban-style coffee is made using the darker roasts, typically either Italian or Spanish roasts, with the brands Café Bustelo, Café La Llave and Café Pilón being popular. It can be made using an electric espresso machine, but is commonly made with a moka pot.[1][5]

A small portion of espresso from early in the brewing is added to sugar and vigorously mixed with a spoon into a creamy foam called espuma or espumita.

hydrolyze some of the sucrose, thereby creating a sweeter and slightly more viscous result than a normal pull or adding sugar at the table.[9]

Serving

In addition to being served at Cuban restaurants, in areas with a high Cuban population, small cafés (or parts of larger establishments) will have small windows, or ventanitas, where Cuban coffee can be ordered. Cuban coffee is often bought with tostada (a buttered slice of Cuban bread), pastelitos, or other Cuban pastries.[10]

Variations

Cortadito is a standard espresso shot topped off with steamed milk. The ratio can be between 50/50 and 75/25 espresso and milk. It is similar to a cortado served in other Latin countries, but pre-sweetened.[11][12][13]

Café con leche, or "coffee with milk", is an espresso served alongside a cup of hot or steamed milk. Traditionally served separate from the coffee, the espresso is poured to the desired darkness into the cup of hot milk and then stirred. It is the traditional Cuban breakfast beverage, served with slices of buttered, toasted cuban bread.[14][15][13]

Colada is 3–6 shots of Cuban-style espresso served in a Styrofoam cup along with small, plastic demitasses. It is a takeaway form, meant to be drunk as one shot. This is customary of workplace breaks in Cuban communities.[16][17]

Popular culture

Comedian Gabriel Iglesias joked about a time when he went to a Cuban restaurant and ordered a whole bowl of Cuban coffee, ignorant of how strong the drink is.[18]

See also

References

  1. ^ a b "How to Make Cuban Coffee - Cafe Cubano Recipe | MokaBees". MokaBees • Coffee Recipes & How-Tos. 19 June 2015. Archived from the original on 7 February 2019. Retrieved 6 February 2019.
  2. ISBN 978-1-55650-913-1
    .
  3. ISBN 978-1-60550-239-7
    .
  4. ISBN 978-1-4093-5999-9
    .
  5. OCLC 54677627
    .
  6. ISBN 978-1-4668-5753-7
    .
  7. ISBN 978-0-7614-4625-5
    .
  8. ^ Restaurant Business. Restaurant Business. October 1999.
  9. ^ "Espresso versus Cuban Coffee". J. Martinez & Company - Coffee Merchants. 24 April 2012. Archived from the original on 22 October 2017. Retrieved 20 May 2016.
  10. ^ Campbell, Geraldine (17 December 2019). "A Guide to Ordering & Drinking Cuban Coffee". The Kitchn. Retrieved 27 May 2023.
  11. ISBN 978-1-4494-6011-2
    .
  12. ISBN 978-1-61069-012-6
    .
  13. ^
    ISBN 978-0-7624-4889-0
    .
  14. ISBN 978-0-470-28937-2
    .
  15. ISBN 978-0-7627-9084-5
    .
  16. ISBN 978-0-7611-6439-5
    .
  17. ISBN 978-1-62921-343-9
    .
  18. ^ Cuban Coffee Almost Killed Me | Gabriel Iglesias, retrieved 27 May 2023

External links

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