Cuban espresso

Café Cubano
Alternative names Cuban coffee, Cuban espresso, cafecito, Cuban pull, Cuban shot
Type Beverage
Place of origin Cuba
Main ingredients espresso, demerara sugar

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

Drinking café cubano remains a prominent social and cultural activity in Cuba and in Cuban-American communities, particularly in Miami, Tampa and the Florida Keys.[1][2][3]

Preparation

Traditional Cuban-style espresso is made using the darker roasts, typically either Italian or Spanish roasts.[4] It is identical to Italian pulls, except for the addition of sugar directly to the pot or cup that the espresso drips into.[4] Either some or all of the espresso is vigorously mixed with a spoon into a creamy foam called espuma or espumita.[5][6][7] The heat from the coffee-making process will hydrolyze some of the sucrose, thereby creating a sweeter and slightly more viscous result than a normal pull or adding sugar at the table.[8]

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.[9][10][11]

Café con leche, or "coffee with milk", is an espresso (without sugar) 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.[12][13][11]

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 shared. This is customary of workplace breaks in Cuban communities.[14][15]

See also

References

  1. ↑ Lisa Simundson (2001). Miami and the Florida Keys. Hunter Publishing, Inc. pp. 24–. ISBN 978-1-55650-913-1.
  2. ↑ Bob Brooke (1 September 2007). The Everything Family Guide to Coastal Florida: St. Augustine, Miami, the Keys, Panama City--and all the hot spots in between!. Adams Media. pp. 104–. ISBN 978-1-60550-239-7.
  3. ↑ Sarah Hull; Stephen Keeling (11 October 2012). The Rough Guide to Florida. Rough Guides. pp. 63–. ISBN 978-1-4093-5999-9.
  4. 1 2 Glenn M. Lindgren; Raúl Musibay; Jorge Castillo (2004). Three Guys from Miami Cook Cuban. Gibbs Smith. pp. 2–. ISBN 978-1-58685-433-1.
  5. ↑ Ana Sofia Pelaez (28 October 2014). The Cuban Table: A Celebration of Food, Flavors, and History. St. Martin's Press. pp. 45–. ISBN 978-1-4668-5753-7.
  6. ↑ Steven Otfinoski (September 2009). 1990S To 2010. Marshall Cavendish. pp. 21–. ISBN 978-0-7614-4625-5.
  7. ↑ Restaurant Business. Restaurant Business. October 1999.
  8. ↑ "Espresso versus Cuban Coffee". J. Martinez & Company - Coffee Merchants. 24 April 2012.
  9. ↑ Susan Zimmer (25 February 2014). I Love Coffee!: Over 100 Easy and Delicious Coffee Drinks. Andrews McMeel Publishing, LLC. pp. 213–. ISBN 978-1-4494-6011-2.
  10. ↑ Ted Henken (29 October 2013). Cuba. ABC-CLIO. pp. 372–. ISBN 978-1-61069-012-6.
  11. 1 2 Ana Quincoces Rodriguez (23 October 2012). Sabor!: A Passion for Cuban Cuisine. Running Press. pp. 326–. ISBN 978-0-7624-4889-0.
  12. ↑ Daniel Young (11 March 2009). Coffee Love: 50 Ways to Drink Your Java. John Wiley & Sons. pp. 51–. ISBN 978-0-470-28937-2.
  13. ↑ Victoria Shearer (20 November 2012). Florida Keys Cookbook: Recipes & Foodways of Paradise. Globe Pequot Press. pp. 271–. ISBN 978-0-7627-9084-5.
  14. ↑ Steven Raichlen (11 January 1993). Miami Spice: The New Florida Cuisine. Workman Publishing Company. pp. 16–. ISBN 978-0-7611-6439-5.
  15. ↑ Jose Garces (19 November 2013). The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru. Lake Isle Press. pp. 322–. ISBN 978-1-62921-343-9.
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