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Official importers of Cuban Coffee for the UK and Ireland |
Coffee talk
Coffee History The many ways to drink your coffee
Cuban Style Coffee drinking in Cuba is a cherished ritual. Whether it is the first cup in the morning to get the day started or a leisurely drink in the evening amongst friends the Cubans' day is enriched by a coffee that reflects their passion for life. Café con leche – Cubans drink coffee for breakfast with or without milk, the coffee is served in a regular coffee cup and accompanied by sugar and small cup of hot milk. Café Cubano or Cafecito is normally served after lunch or dinner in a small cup and resembles an espresso shot, the Cubans love to add sugar and it is always served alongside cold water No matter how you drink Cuban Coffee, it tastes great.
What happens when we make coffee? When water comes into contact with ground coffee, the flavours, colour and aroma are extracted and dissolved in the water in a process called extraction. The flavours present in the coffee are released at different temperatures and times, so therefore it is important that the temperature and timing are right when brewing coffee. There are many types of coffee brewers available ranging from domestic to commercial use. Regardless of your choice of equipment the following are the general key rules of thumb for making a good cup of coffee.
Whether it is the Cafetiere in the home, the brewer in the office or the espresso machines in the coffee shop make sure you know how to use it properly.
If you want to serve good coffee the brewer must be cleaned on a regular basis.
A cup of properly prepared coffee consists of approximately 98% water, so the quality of the water very important. Chlorine, fluoride and lime all kill flavour. The water should be rich in oxygen; water that has sat for a long time or has been previously heated is depleted of oxygen giving the coffee a flat taste. Never use lukewarm or hot tap water, the water must always be cold and 60 grams of coffee requires one litre of water. The correct water temperature is between 92-96 degrees Celsius, if the water is too hot then unwanted acids and too much caffeine will be extracted giving a bitter astringent taste, if the water is too cold the aroma compounds will not be extracted from the coffee and you won't get that full bodied taste and aroma.
You need the right coffee grind for the right brewer. If the grind is too coarse, there won't be sufficient time to extract the desired flavours. If the coffee grind is too fine the drip time will be too long, resulting in bitter tasting coffee.
Freshly brewed coffee always tastes best. When the coffee is ready, stir it, otherwise the first cups will be too weak and the last cups too strong. Serve it as quickly as you can, if this is not possible be sure to keep the coffee warm between 80 – 85 degrees and serve it within 30 minutes after which time the taste deteriorates rapidly. Cups / Thermos / plungers etc that are preheated enhance the overall taste experience
Filter Coffee Black coffee: Filter coffee served solo White coffee: Filter coffee served with cold milk Café au lait: Lait is the French word for milk. Café au lait is an equal mixture of filter coffee and warm milk
Espresso Is a unique preparation method, the coffee is made quickly and under pressure in a special machine. Espresso brewing has the power to extract the spirit of coffee delivering rich consistency, a supreme body, intense aroma, mild acidity and rich aftertaste and a beautiful golden froth on the top called the crema. It is fundamental to select only the best Arabica beans to produce the pure espresso. They deliver intense aroma and taste, with less caffeine. Arabica beans are the ideal for a perfectly balanced beverage. The purest espresso experience is to drink it straight, an espresso cup only amounts to a few sips however they when created from high quality natural Arabica beans it is an absolute pleasure. Variations on the espresso Americano: Espresso diluted with hot water; one shot of espresso with up to seven ounces of water. Cappuccino: Equal parts espresso, warm milk and milk froth. This milky breakfast brew is named after the colour of the habit of the Capuchin monks, who in turn were named after their hoods (cappuccino) of their habits. Lungo: A "long" espresso which is prepared with twice as much water as normal. It tastes stronger than an Americano and milder than an espresso. Doppio: A double shot of espresso. Two single espressos which are served in a larger cup. Ristretto: A very short espresso prepared with the same amount of coffee as a normal espresso but using only have the normal amount of water. Espresso con panna: Espresso topped with a layer of thick cream. Espresso macchiato: Espresso “marked” with a dash of milk or milk froth. Cortado: Espresso in an espresso cup, topped with steamed milk. The milk rounds off the taste making it a good beginner's drink for those who wish to acquire the taste for a pure espresso. Caffe Latte: “Latte” is the Italian word for milk. Originally, caffe latte was made using a mocha coffee pot and then adding warm milk. Coffee bars now make caffe latte using espresso coffee and steamed milk and serve it in a tall glass. Caffe Mocha: Chocolate sauce, espresso and steamed milk. The word mocha has come to mean many things including the flavour combination of coffee and chocolate it originally referred to coffee grown in the Arabian Peninsula . Coffee cocktails: Coffee served at the end of a meal combines beautifully with spirits either drunk alongside one another or in the same cup. Cuban Coffee is the perfect accompaniment to a Cuban Rum. Whatever way you like your coffee there is no substitute for your own personal taste.
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