Comments on: Cafe Cubano

By: Smiling..

Smiling.. — Tue, 15 Feb 2011 19:51:10 +0000

Well Hose-A…you my friend are missing the last part of the secret to an incredible cafecito – the ingredients! Bustelo Supreme Whole Beans – the ones in the black bag or can.

I grind them before making my cafecito, uhh, actually my husband grinds them before making my cafecito:-) Since I too am far from home I buy it from JavaCabana.com in sets of 8-1 lb bags. This way my luggage from Miami can carry things like piquillo peppers, txistorra, chorizos, pastelitos, the sticky buns from the “Amish” farm, etc.

Oh, and while we are on the subject, the following is the absolute YUMMIEST sugar to use to make cafecito: La Perruche Pure Cane Rough Cut Brown Sugar Cubes, Net Wt 2.2 lb., Boxes (Pack of 2)La Perruche Pure Cane Rough Cut Brown Sugar Cubes, I buy them from Amazon in sets of two. You can probably find them in a store in San Fran. Do not bother with imitators! Only La Perruche brown cube break down easily with a tap=tap of our spoon and a little coffee over them.

Make the above two changes to your cafecito ingredients, and you will never forget me!

By: Jose

Jose — Fri, 13 Aug 2010 18:42:38 +0000

Thanks Michael, I will check those out. I’m a sucker for excellent engineering, particularly of the Italian variety…

By: Michael Prieto

Michael Prieto — Fri, 13 Aug 2010 16:46:47 +0000

If I may be so bold, I grew up with my mother’s cafetera on the stovetop, and it’s still my favorite way to get my cafe at home. (and Papi still makes his espumitas EXACTLY as you have described, and he passed it on to all his sons – uncanny!)

But recently, to avoid using aluminum cooking instruments when possible, I got a stainless steel one from Visions Espresso online, and after using it and loving it, I gave one to my parents as well. I recommend it – it’s the italian stovetop espresso maker, VEVK06 (6 cup) or VEVK12 (12 cup).

The makers are MUCH more high-quality than most espresso makers – you can feel the tight tolerances in the threads when tightening the pots before starting the perk. Occasionally, with good tight pressure when tamping, the espumita actually occurs in the brewing stage, which we had never seen with the lower quality aluminum pots.

Great website!

By: jr

jr — Mon, 10 May 2010 13:30:10 +0000

Amigofoods.com is a great source to buy coffee as well as latin food on line.

By: roman

roman — Sun, 02 May 2010 19:34:59 +0000

Hey great article.

I was browsing the net and found your blog. Nice. A lot of interesting information one can use in RL.
I also have a site on net. My site is dedicated to coffee.

Come and see my site that is dedicvated to how to make coffee and see for yourself.

All best with your site in the future.

By: annieinexile

annieinexile — Wed, 14 Apr 2010 17:55:27 +0000

i could use one right about now…love your blog…cheers!

By: Alisa

Alisa — Sat, 13 Mar 2010 16:35:50 +0000

What a great post! I’ve always wanted to get me one of these but I didnt know how to use it right.This is great!Thanks for sharing this!

By: Nathan

Nathan — Fri, 01 Jan 2010 23:48:53 +0000

Oye chico adonde estas! Your blog and Cuban recipes are amazing. I miss your post I tell you if you posted more frequently like once a month a Cuban recipe you’d have one of the best cuban cooking blogs out there. Your posts, pictures, and recipes are of high quality and very authentic I love how you share techniques.

You need to come back!

By: Amit

Amit — Fri, 04 Dec 2009 21:17:36 +0000

Thank you so very much! I just returned from my 1st ever trip to Miami. In fact I had never been to FL before. Outside the Miami-Dade Police Dept Headquarters, I ran into El Ray De Las Fritas, a small open air restaurant. My coworker said, I must have a cafe negra, and I immediately fell in love with this concoction.

I came home to Minneapolis and just could not drink that large cup of American style coffee anymore! This Cuban coffee is a must have, right now. I need to get setup immediately.

By: Jose

Jose — Mon, 26 Oct 2009 14:44:47 +0000

Hello Chester, England! I don’t think think there is a huge difference in Italian espresso grinds and Cuban coffee. Just be sure it is not ground at the finest setting, but one under. Why bother though, as you said, just buy the stuff online (click on the coffee above and that will link you to Amazon)

If you’re using the Macchinetta as described in this post, you really should be getting that visco-deliciousness you describe in the first bit of output. Let us know how it goes!