Your tips for Cafe Cubano
February 26, 2010 7:47 AM Subscribe
What are your best tips for great Cafe Cubano (aka cafecito)?
I just ordered a Moka pot online for the purpose of trying to make Café Cubano. Every guide to making this that I've read seems to have a slightly different method, so I'm expecting to try a number of different ways and seeing what tastes best. What are your best tips for great Café Cubano? I'll be using the 4 Tasse Bialetti Musa that Sweet Maria's sell, for what it's worth. I'll also be using the Bustelo coffee that most people seem to suggest gives the best (or at least, most "true") taste results.
I just ordered a Moka pot online for the purpose of trying to make Café Cubano. Every guide to making this that I've read seems to have a slightly different method, so I'm expecting to try a number of different ways and seeing what tastes best. What are your best tips for great Café Cubano? I'll be using the 4 Tasse Bialetti Musa that Sweet Maria's sell, for what it's worth. I'll also be using the Bustelo coffee that most people seem to suggest gives the best (or at least, most "true") taste results.
buy your coffee from a store that sells *a lot* of it.
also ask people you know who love coffee and make great coffee what brand they use. ask the people who run the bodega or cafeteria where you eat (and, of course, drink coffee) what brand they use.
we're a longtime Pilon household, but lately we've been having trouble with all the coffee we buy being stale, even though the "sell by" date is still three years away. IDK if this is a heat or ambience problem during storage, or if Rowland Roasters is letting ground coffee sit too long before they vacuum pack it, but I'm about tired of it.
BTW, Rowland also produces Bustelo and Medaglia D'Oro, so keep an eye on the quality.
IDK where you live, but maybe look into another coffee packer to see what their quality commitment is.
I think a 4-cup Bialetti is a great choice. They tend to make long-lasting, high quality pots.
posted by toodleydoodley at 8:38 AM on February 26, 2010
also ask people you know who love coffee and make great coffee what brand they use. ask the people who run the bodega or cafeteria where you eat (and, of course, drink coffee) what brand they use.
we're a longtime Pilon household, but lately we've been having trouble with all the coffee we buy being stale, even though the "sell by" date is still three years away. IDK if this is a heat or ambience problem during storage, or if Rowland Roasters is letting ground coffee sit too long before they vacuum pack it, but I'm about tired of it.
BTW, Rowland also produces Bustelo and Medaglia D'Oro, so keep an eye on the quality.
IDK where you live, but maybe look into another coffee packer to see what their quality commitment is.
I think a 4-cup Bialetti is a great choice. They tend to make long-lasting, high quality pots.
posted by toodleydoodley at 8:38 AM on February 26, 2010
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1. Putting the sugar (and don't skimp- 1 tbs per shot of espresso) in the top part of the Moka put and stirring it into the first few drops of espresso that come through.
To the mavens and pedants, I recognize that the product of a Moka pot isn't truly espresso, but get over it.
posted by JMOZ at 7:55 AM on February 26, 2010 [1 favorite]