Proper preparation of a Cafe Cubano - Barista Exchange2024-03-29T09:47:14Zhttps://www.baristaexchange.com/forum/topics/proper-preparation-of-a-cafe?commentId=1688216%3AComment%3A703488&feed=yes&xn_auth=noyoure welcome guys :]
and i…tag:www.baristaexchange.com,2009-12-02:1688216:Comment:7034882009-12-02T20:59:15.902Zalyssahttps://www.baristaexchange.com/profile/alyssaisasupervillain
youre welcome guys :]<br />
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and i would never put sugar on top of espresso and pull it. but thats just me personally. i am against it. but i think if you dont want to make it the real way, the best and closest thing to it with an espresso machine would be to pull a regular shot and add that first one to a bunch of sugar and whip it. the long skinny spoons usually do this best. you can make a bigger motion the farther your hand is away from the pitcher. but the inside can stay tight and controlled.…
youre welcome guys :]<br />
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and i would never put sugar on top of espresso and pull it. but thats just me personally. i am against it. but i think if you dont want to make it the real way, the best and closest thing to it with an espresso machine would be to pull a regular shot and add that first one to a bunch of sugar and whip it. the long skinny spoons usually do this best. you can make a bigger motion the farther your hand is away from the pitcher. but the inside can stay tight and controlled. after thats ready, dump a bunch more shots in and kind of move it around so you know all of the sugar is melted in with the espresso. then pour into cups. i couldnt tell you a measurement on sugar. as im sure most are aware, homemade stuff doesnt usually have a set recipe :/. we kind of eye ball the sugar for the amount of coffee that each size maker can hold.<br />
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but yea if someone orders one only, its kind of weird cuz youll probably have left overs. maybe you should only serve them in multiples or something? that way at least if you have 2 servings the first shot is used to make the whipped sugar goo. the second one is mixed in, and then you wont have left overs because youve served both shots. if that makes sense. of course you can serve them single and drink the other one yourself haha. i guess thats an option too lol. Outstanding! Thank you, Alyss…tag:www.baristaexchange.com,2009-12-02:1688216:Comment:7026322009-12-02T01:52:29.230ZBradyhttps://www.baristaexchange.com/profile/Brady
Outstanding! Thank you, Alyssa.
Outstanding! Thank you, Alyssa. This was good, thanks!
alyss…tag:www.baristaexchange.com,2009-12-02:1688216:Comment:7026222009-12-02T01:34:32.646ZTerri Voltzhttps://www.baristaexchange.com/profile/TerriVoltz
This was good, thanks!<br />
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<cite>alyssa said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/proper-preparation-of-a-cafe?id=1688216%3ATopic%3A700323&page=2#1688216Comment702607"><div>holy hell that picture was huge! sorry guys.</div>
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This was good, thanks!<br />
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<cite>alyssa said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/proper-preparation-of-a-cafe?id=1688216%3ATopic%3A700323&page=2#1688216Comment702607"><div>holy hell that picture was huge! sorry guys.</div>
</blockquote> holy hell that picture was hu…tag:www.baristaexchange.com,2009-12-02:1688216:Comment:7026072009-12-02T01:29:35.919Zalyssahttps://www.baristaexchange.com/profile/alyssaisasupervillain
holy hell that picture was huge! sorry guys.
holy hell that picture was huge! sorry guys. im cuban. and the "cubano" is…tag:www.baristaexchange.com,2009-12-02:1688216:Comment:7025892009-12-02T01:26:58.485Zalyssahttps://www.baristaexchange.com/profile/alyssaisasupervillain
im cuban. and the "cubano" is kind of retarded to me. no offense. the real way of making cuban coffee is on a stove top. you dont just have awesome espresso machines in cuba. but you do pour a small amount of espresso into a pitcher and whip it with sugar before pouring the rest of the espresso in with the whipped sugar mix. thats how you get the thick crema on top. in a regular coffee shop, i would advise that anyone who wants a cubano just put their own sugar in shots of espresso. OR you can…
im cuban. and the "cubano" is kind of retarded to me. no offense. the real way of making cuban coffee is on a stove top. you dont just have awesome espresso machines in cuba. but you do pour a small amount of espresso into a pitcher and whip it with sugar before pouring the rest of the espresso in with the whipped sugar mix. thats how you get the thick crema on top. in a regular coffee shop, i would advise that anyone who wants a cubano just put their own sugar in shots of espresso. OR you can try actually making them for real. if someone will wait for a french press theyll wait for cuban coffee. that way you can make it for real and when they see that, its a completely different experience.<br />
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i have some tips though. if youre going to whip the sugar, keep the coffee minimal. if you put too much it wont whip correctly. theres a trick you can do too where you use less sugar but still get the sweet flavor. put in a couple drops of vanilla extract in with your sugar whippy mix. it cuts the bitterness of the way you prep the espresso without making it straight sugar.<br />
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also, the cups dont matter. basically as long as its a tiny espresso cup youre good. cubans regularly drink out of all types/shapes of cups. lol when i was little i drank it out of a mickey mouse sippy cup.<br />
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this is a picture of the sugar mix. it looks less thick than it was. its good though. ive ate the mix before. im kind of gross though haha. hope this was helpful. or at least entertaining.<br />
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/34558167?profile=original" alt=""/></p> I had a customer who was very…tag:www.baristaexchange.com,2009-12-02:1688216:Comment:7025572009-12-02T00:55:55.683ZLJ Randallhttps://www.baristaexchange.com/profile/LJRandall
I had a customer who was very well versed in coffee instruct me to make a Cubano as follows. Several other customers from S. FL who tried this version were pleased with the results. And, its so simple.<br />
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Set your grind a little finer than usual, fill a double portafilter, tamp well, then pour one packet of raw sugar on top of the grounds. If you have trouble tightening the portafilter all the way, put just a drop or two of hot water on the sugar to dissolve it slightly. Then, pull a double shot…
I had a customer who was very well versed in coffee instruct me to make a Cubano as follows. Several other customers from S. FL who tried this version were pleased with the results. And, its so simple.<br />
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Set your grind a little finer than usual, fill a double portafilter, tamp well, then pour one packet of raw sugar on top of the grounds. If you have trouble tightening the portafilter all the way, put just a drop or two of hot water on the sugar to dissolve it slightly. Then, pull a double shot about 25 seconds. I suspect the cane sugar with heat added, infuses the sweetness through the espresso more thoroughly than just stirring it in afterward.<br />
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I know this is not the ideal for keeping your machine clean. We just did a quick backflush after pulling this shot and never seemed to have a problem. He ordered them weekly for about two years.<br />
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Good luck<br />
LJ Interesting, that does sound…tag:www.baristaexchange.com,2009-12-01:1688216:Comment:7024002009-12-01T22:20:02.941ZTerri Voltzhttps://www.baristaexchange.com/profile/TerriVoltz
Interesting, that does sound very sweet. Thanks for the feedback!
Interesting, that does sound very sweet. Thanks for the feedback! Chris, thanks. I will try thi…tag:www.baristaexchange.com,2009-12-01:1688216:Comment:7021532009-12-01T17:51:35.295ZTerri Voltzhttps://www.baristaexchange.com/profile/TerriVoltz
Chris, thanks. I will try this method. I appreciate your input.<br />
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Terri
Chris, thanks. I will try this method. I appreciate your input.<br />
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Terri Terri - with this drink, the…tag:www.baristaexchange.com,2009-12-01:1688216:Comment:7019532009-12-01T13:50:21.593ZChris Cockrellhttps://www.baristaexchange.com/profile/ChrisCockrell
Terri - with this drink, the taste is in the buds of the drinker...so to speak. The amount of sugar is all your own. I think Jay has it right.<br />
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Here is my spin on it...a Cafe Cubano is basically 2 teaspoons of sugar and two shots of espresso. One traditional method is by taking the sugar and putting it into the bottom of the cappa cup, demi or metal creamer...then pulling two, long, single shots of espresso. Pour the first shot into the cappa cup, demi or metal creamer over top of the sugar. It…
Terri - with this drink, the taste is in the buds of the drinker...so to speak. The amount of sugar is all your own. I think Jay has it right.<br />
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Here is my spin on it...a Cafe Cubano is basically 2 teaspoons of sugar and two shots of espresso. One traditional method is by taking the sugar and putting it into the bottom of the cappa cup, demi or metal creamer...then pulling two, long, single shots of espresso. Pour the first shot into the cappa cup, demi or metal creamer over top of the sugar. It will partially dissolve the sugar and create a little foamy goodness. Now pour the second shot into the heavy syrupy espresso mixture and swirl the mixture around some (this is better accomplished in the small metal creamer than a demi) and serve. The long pulls of the espresso help to make the espresso a little thinner and more of a cup of strong, sweet coffee than a double shot of espresso. Served in a small 4-5oz cup is ideal in my opinion. Pretty sweet and tasty. Be careful, you can get hooked on these. Hope this helps. Chris Jay, Thanks for the input!
J…tag:www.baristaexchange.com,2009-12-01:1688216:Comment:7019302009-12-01T12:35:31.118ZTerri Voltzhttps://www.baristaexchange.com/profile/TerriVoltz
Jay, Thanks for the input!<br />
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<cite>Jay Caragay said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/proper-preparation-of-a-cafe?page=1&commentId=1688216%3AComment%3A701731&x=1#1688216Comment701731"><div>On the way back from Colombia, I stopped off in Miami for the night and ended up hanging out with some old Cubanos at a local cigar shop where they had an espresso machine set up and were making cafe cubanos all night long. I ended up getting some instruction in…</div>
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Jay, Thanks for the input!<br />
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<cite>Jay Caragay said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/proper-preparation-of-a-cafe?page=1&commentId=1688216%3AComment%3A701731&x=1#1688216Comment701731"><div>On the way back from Colombia, I stopped off in Miami for the night and ended up hanging out with some old Cubanos at a local cigar shop where they had an espresso machine set up and were making cafe cubanos all night long. I ended up getting some instruction in making a "proper" cubano and it's pretty simple.<br/><br/>Essentially, you take the shot of espresso and add two spoonfuls of sugar and stir. Simple. Though it seemed like it helped to have the proper cups. The cups themselves were nothing special, just flat bottomed espresso cups but I ended up buying a set with the Cuban flag on them. Tre cool.</div>
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