So, what is a cuban coffee maker? It is a brand of coffee maker, a make of brewers or a nickname -and that is the purpose of this article to inform you.
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While espresso may have originated from Italy, there is another type of espresso that is beginning to catch on. Cuban coffee, or Café Cubano, is a type of coffee that is quite similar to Italian espresso.
In fact, it originated in Cuba after espresso machines were first introduced and imported there from Italy.
A Cuban coffee maker is actually an espresso machine or a moka pot. The only difference is in the way the espresso machine or moka pot is used.
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Basically, Cuban coffee is espresso that is sweetened with sugar during or after the brewing process.
How to Use a Cuban Coffee Maker
There are two different ways of making a cup of Cuban coffee.
One entails adding a layer of sugar above the tightly packed coffee grounds in the espresso machine.
This requires the use of a good pump-driven espresso machine, since there is a dependency on the ability of the machine to generate enough pressure to force the sugar to pass with the hot water through the espresso puck while brewing.
There is also a simpler, but a more time-consuming method, in which the sugar is mixed with the espresso after brewing. For this method, it does not matter if you’re using a moka pot, a steam-driven, or a pump-driven espresso machine.
However, using a moka pot is the traditional way of preparing Cuban Coffee, another way of using the cuban coffee maker.
Just brew the coffee normally, as if you’re brewing espresso. Once it has been brewed, sugar is added to a small quantity of the espresso and mixed vigorously.
This results in a creamy, light brown paste. The remaining espresso is mixed with the paste, and this creates a light brown foam layer called espumita that sits on top of the espresso.
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The Four Different Variations of Cuban Coffee
Cafecito – this is the basic type of Cuban coffee mentioned above. It is simply espresso that is mixed with a bit of sugar.
Cortadito – this is a cafecito that is topped with steamed milk. The ratio between the espresso and milk can be between 50:50 and 75:25.
In some ways, it is quite similar to the cordato, which is often served in other countries; the only difference is that the cortadito is sweetened with sugar.
Café con leche – this is the traditional Cuban breakfast beverage. A cafecito is served alongside a cup of heated or steamed milk with buttered toasted Cuban bread immersed in the coffee. It may also contain a pinch of salt and a pinch of butter, which gives it a very distinct taste.
Colada – this is essentially 4 to 6 shots of cafecito, which is served in a large glass along with several demitasse glasses. This variant of Cuban coffee is more of a social drink and is meant to be served to a small group of people.
As you can see, espresso has become engraved in Cuban society and culture since it was imported from Italy during the 18th century. So much so, that they have made espresso their own and given it a whole new identity that mirrors their culture.
It is a common sight to see Cubans drink Café Cubano in the mornings, after meals, and during social activities. In Cuba, a greeting is often followed by an invitation to have a cup of coffee.
And for those who smoke a Cuban cigar once in a while, lightly dunking the tip of the cigar in the bottom of the demitasse and lighting it up is their cultural way of finishing up a great cup of Cuban coffee.
Therefore, if you’re interested in making Cuban coffee, you have to own a Cuban coffee maker, which is actually how you used the different types of espresso machines available in the market from brands such as DeLonghi Coffee Makers.
If you want to experience it using the traditional and more authentic method, look up the stove top espresso makers or moka pots from Bialetti, they offers the closest experience to that of a cuban coffee maker.
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