July 24, 2008
The Perfect Blend from Marta's Cuban American Kitchen
I just got back from Miami and I’ve got to admit:
If there’s one thing Cubans know how to do well (besides dancing and cooking and arguing, but that’s not important right now =D), it’s how to make the Best Coffee on This Earth.
Seriously, every Cuban home I was lucky enough to have been a guest in, served the most delicious, practically perfect, just-sweet-enough-with-the-perfect-amount-of-“espumita” cup of Cuban coffee. But more than that, what I absolutely loved was that every single person who made the coffee prided themselves in their creation. And in every home there’s always the One Person who gets asked to make the coffee because they just “know” how to make it right.
So today, because I love you and I know what’s good for you, I am going to share with you the Perfect Blend of art and science, which will produce that just-sweet-enough-is-there-anything-better-than-this? -God-I-love-being-Cuban cup of Café Cubano.
And as much as I hate to admit it, in my house, I’m not The Coffee Maker. My daughter, Kikita is. Which makes us The Perfect Blend: I cook the meal. She makes the coffee.
See what I mean? Perfect. ;-)
How to Make Cuban Coffee
You will need:
Stovetop espresso maker
Cuban-style coffee (Bustelo, Pilon, La Llave – available here)
Sugar
Glass or metal pitcher
Demitasse cups
1) Fill the bottom of the espresso maker with water - just to the valve.
2) Fill the strainer with Cuban-style coffee until it’s packed in well.
3) Screw the top on tightly.
4) Place on the stove, over medium flame, slightly to one side, so you don’t accidentally burn the plastic handle.
5) Place sugar by tablespoon in the glass (or metal) pitcher – the ratio is one Tablespoon of sugar per demitasse cup. Remember we like our cafecito SWEET.
6) When the coffee just begins to brew, remove from heat and pour a little bit into the pitcher with the sugar.
7) Place coffee pot back on the heat to finish brewing.
8) Meanwhile, stir the sugar/coffee mixture quickly until the bit of coffee melts down the sugar and you get it nice and frothy. (this is your espuma!)
9) Pour the rest of the coffee into the sugar mixture and stir. Very gingerly, scoop some of the froth and drop it in each cup.
10) Then very carefully pour the finished coffee into the cups making sure you don’t damage the espuma.
11) Sit back and enjoy. Not just the coffee, but if you’re The One, receive the compliments graciously. Smile, Look down. Blush if you can manage it. And say, “it was my pleasure.” And mean it. =D
(cross-posted at MBFCF.com)
Posted by Marta at July 24, 2008 12:27 PM
Comments
Hi Marta,
This is the way I make it at work and have nearly everyone hooked on it.
Posted by: FreedomForCuba ![[TypeKey Profile Page]](http://www.babalublog.com/nav-commenters.gif)
at July 24, 2008 12:46 PM
Yes indeed, that's my mother's formula also. Great Post!
Posted by: Cubanology at July 24, 2008 01:13 PM
What I would give to have a stove in our office.
Posted by: Ziva Sahl at July 24, 2008 01:56 PM
I bought a Mr. Coffee espresso machine at Kmart for my office. It was $39 and it plugs right into the wall. No stove necessary. I make the Cuban coffee in the office every afternoon. I make it for myself but there's a couple of folks who are addicted and come in when they smell it brewing.
Posted by: Henry Louis Gomez at July 24, 2008 02:02 PM
Marta:
What happened to my dedication? :(
Posted by: Claudia4Libertad at July 24, 2008 03:03 PM
Umm... dedicated to my friend, Claudia.
De todo corazon,
Marta
=D
Posted by: Marta at July 24, 2008 03:06 PM
Ziva: For years I have kept a small hot plate in my office for making Cuban coffee. You can buy those anywhere.
Henry: I threw away my Mr. Coffee espresso machine because it did not boil the water to the pitch produced by the hot plate. The espresso coffee was always lukewarm.
I gave a small espresso maker like the one on the photo (with an extra ring seal) to a friend who is a former student in Indiana and she loves it.
Posted by: delacova at July 24, 2008 05:23 PM
marta -
i made the pastel de pollo from your last recipe. me quedo buenisimo. the kids loved it out of the oven, but i think it was even better out of the fridge the next day and it was actually pretty simple to make. thanks for the recipe.
tony
Posted by: Tony V at July 24, 2008 06:01 PM
Tony V -
You're welcome. Thanks for letting me know. I'm so glad you enjoyed it!
Besos,
Marta
Posted by: Marta at July 24, 2008 06:23 PM
Marta, I am "the one" that makes it at home with lots of espumita. It just can't be Cuban coffee without that caramel colored foam on top. And when I want to indulge, I put a little bit of evaporated milk to make a very smooth cortadito.
Ziva, here in Miami they sell the Cuban coffee maker just like Marta's but it has a removable base that plugs into electricity and works great.
Posted by: ORGULLOSADESERCUBANA at July 24, 2008 06:29 PM
ORGULLOSA,
You're The One? Why am I NOT surprised? =D
Besos,
Marta
Posted by: Marta at July 24, 2008 06:34 PM
ok call me a nudnik, but I bought this machine for my office
http://www.starbucks.com/flash/sirena/default.htm
and I make it just right to make my cafe cubano as good or better than what you get at the ventanita.
I use the Bustello gourmet blend and fill it to the rim not too tight and tap it and I get amazing crema.
I add 1 tablespoon per cup and brew the equivalent of 4 tasitas. Comes out perfect and I have the little plastic shot glasses for everyone to enjoy. My cafe cubano group has gotten so big, I can't brew enough at 3pm.
Posted by: Cigar Mike Pancier at July 24, 2008 07:03 PM
::sigh:: I've been reduced to an afterthought? I see how it is. See if I hunt down semi-famous local news anchors with you again!
:)
Posted by: Claudia4Libertad at July 24, 2008 07:12 PM
I also have an electric espresso maker at the office, and a microwave one. They both work, but it doesn't taste as good, and just doesn't quite satisfy. I'm not sure my company would allow a hotplate, but I might have to ask. Thanks for the tips.
Posted by: Ziva Sahl at July 24, 2008 07:34 PM
Orgullosadesercubana, have you seen the electric Cuban coffe maker available online? I think I have to have one! I need a collada right now just thinking about it!
Posted by: Ziva Sahl at July 24, 2008 07:39 PM
Cigar Mike -
Okay. You are a total Cuban coffee uber-geek. ;-)
That is one awesome machine.
(if I were a nudnik, what would I be? =D)
Besos,
Marta
Posted by: Marta at July 24, 2008 09:11 PM
Thanks, Marta! I drink two or three espressos a day, and I was never sure how the "professionals" achieved that delicious froth.
Posted by: Paco at July 25, 2008 09:46 AM
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