How To Make Cuban Coffee

[Dutch]

I did a search of the archives, and couldn't find anything posted on our forums concerning Cuban coffee. Since so many cigar smokers enjoy this beverage with their favorite sticks, I thought some of the brothers here might enjoy learning how to brew the real deal, to enjoy with a bowl of their favorite pipe tobacco.

<iframe width="560" height="315" src="https://www.youtube.com/embed/StDFjab62Vs" allowscriptaccess="always" allowfullscreen="true" frameborder="0" loading="lazy" allowfullscreen></iframe>

 

[puros_bran]

You have to acquire Cuban coffee first

 

[Dutch]

You have to acquire Cuban coffee first

Shouldn't be any harder to acquire than Cuban cigars! Seriously though, the origin of the espresso isn't as important as how the sugar is combined. Probably not necessary to use real Cuban sugar either. 8)

 

[MisterE]

I got curious about what coffee from Cuba is like.

Some of the actual Cuban-produced coffee is quite different from what we get.

From the article:

Cuba had long mixed coffee with roasted peas to stretch supplies after coffee production slumped, and then collapsed, following the 1959 revolution.

The brew is less potent and more bitter than pure coffee, which Cubans tend to drink with lots of sugar. "It's got a thin, sharp taste. I never liked it," said Isa Morena, a guesthouse owner in Havana. "It didn't help that we had no choice. It was that or nothing."

http://www.guardian.co.uk/world/2011/may/06/cuba-coffee-peas

After watching the video I want to make some Cuban style coffee with Panamanian or Mexican produced coffee I have here. Looks tasty!

 

[Kyle Weiss]

I worked for a short period at an aerospace reconditioning place where there were a ton of Cuban dudes from Miami and Tampa (company was based there). I brought in my coffee wares as did they, and we'd have delicious and friendly "competitions" on break with their Cuban coffee versus my fauxspresso. Loved every moment of it. 8)

 

[CLFman]

I got curious about what coffee from Cuba is like.

Some of the actual Cuban-produced coffee is quite different from what we get.

From the article:

Cuba had long mixed coffee with roasted peas to stretch supplies after coffee production slumped, and then collapsed, following the 1959 revolution.

The brew is less potent and more bitter than pure coffee, which Cubans tend to drink with lots of sugar. "It's got a thin, sharp taste. I never liked it," said Isa Morena, a guesthouse owner in Havana. "It didn't help that we had no choice. It was that or nothing."

http://www.guardian.co.uk/world/2011/may/06/cuba-coffee-peas

After watching the video I want to make some Cuban style coffee with Panamanian or Mexican produced coffee I have here. Looks tasty!

I have never been a coffee connoiseur myself, I've always preferred tea. I have no idea what Cuban coffee is and I have to google it in a bit however I do recognize the bitter flavoring agent of forced socialism by Isa Morena. :roll:

 

[Leyte]

Well I did my best using Starbucks whole bean Yukon blend and it tastes mighty fine with a bowl of Rattray's Red Rapparee.

Cheers!

Gary

 

[Variable]

Yeah 'cafe cubano' is awesome. It's all in the sugary concoction. I usually use my espresso machine to make the actual coffee part, but the little stove top makers (we call them 'Grecas' in Puerto Rico) work just fine.