Café Cubano, by its name alone, is already a spoiler as to its history. This espresso-based beverage was historically attributed to the country of Cuba right after espresso machines were first imported from Italy.
The drink has several alternate names and these include but not limited to, Cuban coffee, Cuban espresso, cafecito, Cuban pul and Cuban shot.
Café Cubano is an espresso shot that is made sweet using the demerara sugar while it is being brewed.
The Cuban Coffee is well-integrated in the lifestyle of most native Cubans as well as a socio-cultural activity in certain parts of West Palm Beach, Miami, Tampa and the Keys do to the large number of Cuban Americans and has ingrained itself as a part of the local cuisine and tradition in almost all of Miami’s coffee shops.
In order to whip yourself up a Cuban coffee you will need: two shots of espresso, espresso grounds like Pilon or La Llave and one eighth cup of sugar.
You will also need an espresso machine and a stainless steel ice cream server. The stainless steel ice cream server is perfect for the job because it heats up easily and thus allows the sugar to melt and blend with the coffee.
There are different methods you can select from when preparing a Café Cubano. The best method however will be discussed because it brings out the best results.
About Mike Quinn
Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.