Another thing that makes Cuban coffee different is that it traditionally uses demerara sugar, a form of unrefined sugar. You have to add it straight into the espresso during preparation instead of serving it separately.
This unique method of preparation gives the Cuban coffee its signature crema. It is also what gives it a distinct and thicker texture compared to American coffee. Cuban coffee is one of those beverages that are worth trying. Among the benefits of this coffee that makes it worthwhile to try are the following:.
Cuban coffee is like espresso, especially with all the caffeine contained in such a small cup. If you want a quick and strong black coffee without additives on a sluggish Monday morning, then it is what you need. One small cup of Cuban coffee is also enough to give you a jolt of energy in the middle of the day. It can even help you sustain such energy throughout the day.
The main reason behind it is that Cuban coffee has the strength of espresso combined with the added kick of the sugar in the espuma, providing you the extra jolt you need. You will only need two ingredients three if you want to cut this strong coffee with some steamed milk to make Cuban coffee. You do not even need a fancy machine to make it. Just a Moka pot will do. It does not also require you to accurately measure your coffee. You have to eyeball it.
The whole Cuban coffee-making process involves grinding the beans finely, loading the pot, placing it on the stove, and waiting for it. Even if you get raw coffee beans, roasting fresh coffee at home is not as difficult as it seems.
It does not also take that long. Unlike a refreshing cold brew coffee , which takes hours to make, you can have a nice hot cup of Cuban coffee in less than five minutes. Cuban coffee is also one of those beverages that are good for your body and health.
There are inherent health benefits to drinking it — among which are raising your energy levels, burning unwanted fat, and supplying your body with essential vitamins and minerals. It can even help lower your risk of diabetes. Gelabert was also the first to establish a coffee plantation in the country. When the French colonists came into the country during the latter part of the 18 th century, they also brought intricate brewing methods that Cubans still use today.
Back then, the country was the chief and primary exporter of coffee to Spain. However, the Cuban coffee industry started to come to a steep decline in , and it took an even bigger hit three years later when the United States enacted an embargo on trade goods with the country. The industry took yet another hit in the late s when the Soviet Union collapsed. At the time, Cuba highly depended on exporting goods to the other communist nations with very few alternatives due to the American embargo.
Thanks to government subsidies, Cuban coffee growers managed to bounce back a little, presently producing over , bags per year. It is still not the same as it once was, but it is gradually and steadily rising, as Ventanitas appears again in many parts of the country. If you think of preparing your own Cuban coffee, you need to grind your Arabica or Robusta beans as if you will be using them for espresso or brewing tasty Costa Rican coffee. The reason is that it is very similar to what Cuban coffee is.
The difference between traditional espresso and Cuban coffee is that the latter uses Moka pots for brewing instead of using coffee machine made in the USA.
Moka pots are basically stainless-steel pots, sometimes with an enamel coating. You can expect these pots to work by pushing water through the coffee grounds using steam. Some companies market coffee beans as Cuba coffee though the beans come from other countries. Cuba's coffee industry continues to struggle to be profitable though the upward trend in coffee prices is likely to have some benefit to the farmers and coffee production.
Despite enduring many difficulties, Cuba's coffee industry continues to be a source of national pride. The unique taste of a Cafecito is created due to the heat of the espresso hydrolizing sucrose causing a sweet taste that differs from the taste created by adding the sugar at the end. Many prefer to first just add a small amount of the espresso and the stir it thoroughly creating a light brown paste.
In the mids coffee growing was introduced to Cuba and by significant amounts of coffee were being exported to Spain.
Cuba's coffee industry grew even more when French coffee farmers who had fled the Haitian revolution began farming in Cuba. Coffee sales exceeded Cuba's sugar sales in the s and by the early s coffee exports reached 20, metric tons.
The Cuban Revolution of nationalized the coffee farms and the industry began to decline. Cuban coffee production continued to languish during the s and s and then surged in the late s and into the s. The principal benefactor of Cuba was the Soviet Union and with the fall of the Soviet Union in Cuba's coffee industry again waned.
However this is coffee is clearly named for the method used to brew the coffee and not the coffee beans, which are typically Brazil or Colombian coffee beans, and most surely not Cuba coffee beans since that would be illegal and there are severe penalties.
Both Arabica and Robusta beans are grown under the shady canopies of the Sierra Maestra mountains. The mountains run westward along the coast in the southeast region of the island, rising abruptly from the ocean.
They boast the highest point in Cuba with rich and fertile soil that is high in minerals. The coffee harvest peaks in October and November, mostly coming from small family farms.
Today the growers and processors in Cuba receive a government-regulated, fixed price for their coffee and cafe culture is alive and well. Cuban coffee is roughly double the strength of regular American coffee. Normally a thick brew with a captivating flavor and aroma made sweet by the amount of sugar and a frothy espuma. Generally, a Cuban coffee has 25mg of caffeine per 2 oz of liquid gold. The addition of all the sugar will keep your brain buzzing for awhile. After a recent trip to Miami, I wondered if I could make a cup of Cuban coffee at home!?
The culture of coffee is strong in the streets of Little Havana, with people of all races, creeds, and cultures, standing outside their favorite establishments. They talk politics, sporting events, or whats for dinner.
You will need a few items to pull it off correctly. On a Tuesday morning, though, I find mostly locals. The most respected women on the block are the three waitresses manning the ventanita, controlling a small crowd and addressing regulars by name. Patrons take their time—mostly to chat or just wake up while taking up the ambiance.
One man enjoys his coffee while pulling puffs from a thick Cuban cigar. A Miami-Dade County officer orders a cup of cafe con leche to go, while a woman reaches over the counter for her box of flaky Cuban pastries. A man standing to my right cautions me to finish my cafecito, a single serving of Cuban coffee, before it chills. Another compliments my best attempt at Spanish and suggests I try my cup with some evaporated milk.
The percussive sounds of Cuban salsa waft into the distance.
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