3d cafe cubano

Cafe Cubano

Originated from Cuba the method involves brewing coffee with sugar (traditionally Demerara sugar). 

For the first, have ready a mixing jug, teaspoon and a separate glass or cup to receive the espresso shots. For 2 servings brew 6 ounces of coffee to desired strength. 

You can choose between 6 espressos for example or 3 ounces of espresso and 3 ounces of hot water depending on taste preference. 

Take 2 teaspoons of espresso and place on top of 2 teaspoons of sugar (more if you want) in a separate cup. Whip the coffee and sugar together vigorously for about 30 seconds after which you should have a light, thick creamy paste. Add together the rest of the coffee and stir together. The paste will become a light foam on the top of the beverage. 

Pour into a pair of 3 ounce / 90 ml cups to serve. 

The second method is to load your ground coffee into your portafilter basket of your group handle and tamp firmly. Then add a thin layer of sugar on top of the coffee as evenly as possible. You may need to experiment with amount of sugar for desired taste but you will need less than the previous method. We want the sugar on top because the machines pressure and heat will dissolve the sugar with ease. If we were to stir the sugar into the coffee in the basket it can create channels for the water to easily travel through after sugar dissolves resulting in a less consistent extraction. Once ready place the group handle into the machine and extract your espresso. The crema is created as normal with any espresso only the water travelling through has been pre-sweetened.
 
The result with either method is a sweet brew different to that experienced with sugar stirred into a coffee after brewing. This opens up many opportunities for experimenting with pre-sweetened milk based drinks. Sugar is usually a added item after any drink is made and needs to be stirred with effort for the sweetness to dissolve into milk based coffees. This way the espresso machine does most of the work for us.
 
The cortadito is one such pre-sweetened beverage consisting of an espresso Cubano style with milk. The ratio of coffee to milk can be anything but generally around 1:1.
Barista Guides

Free Barista Guides

Master your coffees with 3D coffee making charts!!