A food truck at the local mall sells Cuban espresso. I ordered one today, and he said he's just using pre ground Cafe Bustelo in a Mr Coffee espresso maker. But the secret is adding the sugar with the grounds and brewing it. It was pretty sweet, but delicious. I'll be getting an Aeropress for Christmas, is there any reason I can't put the sugar in before pressing to try to half ass recreate this?
A little more detail, he wants me to mix sugar in with the grounds pre-brew in the espresso head. Is this even possible?
Like most people at home, I’ve always made my Cuban coffee using a typical cafetera / stovetop espresso maker / moka pot. This way, you get the first little bit of coffee to make the espumita with. But I’m wondering how this process is done in Cuban cafes that use professional espresso makers. Do they just quickly grab the first bit of the espresso shot to make the espumita with? Wait for the whole shot to finish then use part of it to make the espumita?! Also, how on earth do their arms not fall off making all that espuma all day? I’ve never thought to really observe the process before so I’d appreciate any insight.
I have a source that travels to Cuba frequently and he always shares genuine MonteCristo and Cohiba coffee with me. I've been stockpiling for a while considering I didn't want to open it end expose it to air before I have a really nice espresso machine. This is espresso coffee that costs about $40-50 a can. It comes ground so I don't need a grinder, it is a small grind that packs tightly.
I have budget of about $500-1000 for a used or refurbished espresso machine. I'd like to keep it on the low end, but if its sufficient I can definitely go to upper range of that limit. I've looked for information generally everywhere, but I'm particularly sure what would be best for my use. I enjoy cappuccino and espressos with basic real flavoring (no liquid crap). I'm a first time owner, but I want to own something that will last me years to come as I will be heading to college soon, aka no money then. I like the look of those Lavazza machines but I don't see people usually buying those. Jura F7 and the DeLonghi Perfecta pop up a lot on ebay on the lower end of my budget. Pasquini pops up used in the upper limits. I'd like something simple that works darn good at a few things, rather than something thats adequate at a lot of things.
Thanks so much for any help,
Bob.
As title says, I've always enjoyed the dark roast of cuban coffee sans sugar. Curious if anybody has any favorite cuban coffees they recommend for espresso. I use Gaggia Classic and Lido-E.
Just got back from St. Pete FL and discovered Cuban Espresso while there. YUM! Any suggestions on where I can get a Cortadito near 78704?
Hoping to find the shots of cuban espresso like you find in Miami (FL). Anyone around here making these??
I'm normally not a flavoured coffee fan, but decided to experiment a bit on my Saturday morning, and quite enjoyed the results! Here's what I did:
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(optional, for if it's as hot where you are as it is where I am) fill a glass with ice, then pour milk on top to get it chilling.
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Put half a teaspoon of brown sugar and half a teaspoon of cinnamon into the bottom of a metal jug.
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Pour a double shot of espresso fresh from the machine into the jug, and stir vigorously.
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Pour your delicious mixture into whatever you're serving in.
I ended up with a nice cup of coffee with a very mild spicy background. Half a teaspoon of brown sugar added a nice caramelly flavour without being overly sweet.
I served it iced, with milk, but I'm sure it'd work well as a straight, hot shot too.
Give it a go and let me know what you think! Also, any tips on how to improve this?
I'm talking about when you layer grounds and sugar in the raw and pull the shot with the sugar in the portafilter.
I was told that it's a venue secret that they only give you decaf in all carafes. I was taken back as I though I was having a cup of regular whenever I sat down to eat every redemption.
Have I been lied to this whole time? Reasoning he gave me was that they don't know who's on medication and that no one would know the difference. I was told I'll get some caffeine in decaf, which is understandable, but I want the good stuff.
before you comment, please understand that I love coffee myself although I'm one of those people that like creamy coffee, and maybe sometimes black but that's it. I have drank Espresso shots myself twice, and I hated it.
When I think of coffee I like to drink it, not sip on it just a little bit, so i dont understand how a tiny cup of concentrated coffee is great for some people. the
Next, is that it is strong, however not in the "Black Coffee" kind of strong, because it is concentrated, it's not just bitter but full of concentrated bitterness in one tiny cup.
I want to try it more to understand but I just want to understand why people like it
Do you find that milder cigars or darker bolder cigars are better with coffee? I am more of an evening smoker and typically have a glass of whiskey with my smoke. Also, are you drinking some specific coffee or just your basic cup of black coffee?
I want to pair some cigars with authentic cuban coffee. I doubt coffee is counterfeited as much as cigars but does anyone have experience buying cuban coffee online?
Hoyo de Monterrey Epicure No. 2 Cuban Cigar Review
I thought you all might enjoy this, we launched our first full-length video review. I would really appreciate any feedback. More to come every week.
Also - you can check out the full 6 min version on YouTube here: https://youtu.be/6CSirB9FoQM
The Hoyo de Monterrey Epicure No. 2 begins with slightly bready, sweet notes that quickly develop into notes of light coffee, cream, cocoa, and cedar. Overall, this cigar is much different than many other Cuban cigars. Its delicate complexity and smooth, perfectly balanced flavors leave you wanting more. Because of these qualities, I would recommend this as either a morning cigar or as your first cigar of the day. If you have the chance to smoke one of these, be sure to take advantage of the opportunity.
General Information:
- Price: $13.50 (Box of 25, $265.00)
- Made By: Habanos S.A.
- Factory Location: Cuba
- Dimensions: 4 7/8″ by 50 ring gauge
- Shape: Robusto
- Filler: Cuba
- Binder: Cuba
- Wrapper: Cuba
- Cold Draw: Bread/Wheat, Sweet, Tangy
- First Third: Bready, Caramel, Honey, Sweet
- Second Third: Light Coffee, Cream, Cocoa, Cedar
- Final Third: Light Coffee, Cream, Cocoa, Cedar
Pairing Notes:
- Cognac
- Bourbon
- Rum
- Rye
- Chocolate Stout
- Coffee Stout
- Dark Roast Coffee
- Espresso
- Chocolate Milk
- Coke-a-Cola
Read Full Review: https://classicmindset.com/hoyo-de-monterrey-epicure-no-2-cuban-cigar-review/
That he would drink a SMIRNOFF vodka martini at a high roller Cuban party… get out of here. Might as well take some raspberry Smirnoff shots with some freshman at the local university
Edit: I did not realize how often James Bond drank Smirnoff. I’m much more preferential to the vesper myself. I imagine if Amazon takes over the franchise (with their love of money and need for product placement) they’ll have him sipping an Applebee’s espresso martini.
https://reddit.com/link/qw3un5/video/126skjx5t6081/player
I thought you all might enjoy this, we launched our first full-length video review. I would really appreciate any feedback. More to come every week.
Also - you can check out the full 6 min version on YouTube here: https://youtu.be/6CSirB9FoQM
The Hoyo de Monterrey Epicure No. 2 begins with slightly bready, sweet notes that quickly develop into notes of light coffee, cream, cocoa, and cedar. Overall, this cigar is much different than many other Cuban cigars. Its delicate complexity and smooth, perfectly balanced flavors leave you wanting more. Because of these qualities, I would recommend this as either a morning cigar or as your first cigar of the day. If you have the chance to smoke one of these, be sure to take advantage of the opportunity.
General Information:
- Price: $13.50 (Box of 25, $265.00)
- Made By: Habanos S.A.
- Factory Location: Cuba
- Dimensions: 4 7/8″ by 50 ring gauge
- Shape: Robusto
- Filler: Cuba
- Binder: Cuba
- Wrapper: Cuba
- Cold Draw: Bread/Wheat, Sweet, Tangy
- First Third: Bready, Caramel, Honey, Sweet
- Second Third: Light Coffee, Cream, Cocoa, Cedar
- Final Third: Light Coffee, Cream, Cocoa, Cedar
Pairing Notes:
- Cognac
- Bourbon
- Rum
- Rye
- Chocolate Stout
- Coffee Stout
- Dark Roast Coffee
- Espresso
- Chocolate Milk
- Coke-a-Cola
Read Full Review: https://classicmindset.com/hoyo-de-monterrey-epicure-no-2-cuban-cigar-review/
