The way your grandfather taught you looks to me to be the most appetizing way to make Cuban coffee I have ever seen. Having lived in south Florida and visiting downtown Miami on many occasions, I always looked forward to visiting the local restaurants for coffee and a meal or a short shot for .25 cents. Lol
Thanks so much, Mark! Means a lot grandpa’s way is most appealing to you. Hopefully he’s feeling your love from heaven or wherever his spirit may be :)
My aunt Liliana made espresso coffee with Cafe Bustelo in wintertime, and she used a coffee pot with a steam whistle.When it blew the caffecoto was ready for the entire family. This was back in the 1960s in NYC.
what a terrific video. I make this coffee everyday. and she's right, as a Cuban, I cannot live without my coffee. She is beautiful, and the video was beautiful. Well done, Saveur
WOW! Excellent job! I’ve been making cafe Cubano for years and have struggled with the espumita portion. Sometimes I get it right but most times I don’t. A friend of mine told me you had to keep the sugar relatively dry. Sort of a paste, like peanut butter. When I saw yours dripping off the spoon I tried it your way and MÍRALO espumita perfecto!
My best friend growing up is 50% cuban and his mom is 100% and used to make us Cuban coffee. I always loved how boosted it got me and once I started making coffee myself I bought a moka pot and learned how to make the espuma and now I make it every night. They always used Cafe bustelo but I mix it up and use lavazza and some smaller brands too but I love making it with bustelo too.
I'm feeling u on this statement I move to Iowa 6 yrs ago I miss living in Florida great food good mixture of people as well as culture I'm moving back soon.
Good question. Probably the most important aspect is the grind. Has to be very thin, powdery grind. The Cubans in my family prefer the brands LaLlave or Bustello. Very dark and very powdery. Seems to come out the best when mixed with the sugar. Although, frankly, not really the best coffee itself. What’s been your experience?
First time I had Cuban coffee I was working at car dealership in lake work I walked in Cuban bBakery I ordered some pastries and a Cuban guy was sitting drinking a little coffee he said you tried Cuban coffee I said I’ve never tried this is I buy for you I said OK I had a shot a Cuban coffee and I went back to the car dealership in concert still I couldn’t find enough people to talk to I started come back every day around 3 o’clock just Rybka through the rest of the night
surprised they didn't redo video as she spilled a lot down the side of the pot at 49 sec. Likely had already drank some and had the shakes. Skill a nice vid!
I prefer Italian espresso over this because all that sugar will just make you crash hard. Espresso is just caffeine which dull over time but doesn't make you crash like sugar.
I understand that you should not taste salt itself, but I expect that you must taste something different. Otherwise if it taste the same with or without salt, then it is not meaningful to add it.
aboyapart Yes, you're right! If you can get it to a place where the flavor is enhanced without categorizing the coffee as "salty," then that's what you want. Let me know how it comes out when you try it!
I think it's the same idea of adding a bit of salt to melons. It brings out the sweetness of the melons. At least, that's my theory... What I don't understand is what difference whipping the sugar/coffee mixture makes. It will just melt into the coffee at the end, no?
Nikosi9 That is a very good question. The difference is mainly aesthetics, but the beating of the sugar also adds a slightly thicker/foamy texture to the coffee. I don't think the flavor is altered much, but now you have me an idea to do a blind flavor test between one with foam and another without, keeping the sugar amount the same. I'll let you know results once I do that. 😁
@@DaveTheDopeFiend EVEN MORE MY POINT! So cubans are claiming it as "Cuban Coffee" a coffee style that hails from Yemen then passed to Europe simply because they added sugar to it
@@DaveTheDopeFiend I was talking about the machine though, the name of this machine is Moka "Named after the Yemeni city of Mocha, it was invented by Italian engineer Luigi Di Ponti in 1933 who sold the patent to Alfonso Bialetti, an aluminum vendor. It quickly became one of the staples of Italian culture. Bialetti Industries continues to produce the original model under the trade name "Moka Express"."
Does anyone know why the vigorous whisking of the sugar with the first drops of coffee? What makes it unique? is it texture and mouth feel? Not sure what the purpose is.
the italian alfonso bialetti invented moka in 1933 and probably in napoli the first "crema caffè con la moka" was created between 1933 and 1953 while in cuba just starting the revolution against pigs. i'm sorry for your deep ignorance that's the way in napoli do moka coffee since moka replaced "napoletana" old tool they used before that i hope you call "Neapolitan coffee maker" i'm afraid to investigate. Sorry but italians take food and drinks seriously so don't mess please
Unfortunately, Splenda cannot be whipped like sugar. There's another sugar now that's good for diabetics called MonkSugar that may work but not sure because I have not tried.
There is several artificial and stevia based sweeteners now that are made for baking, often they have a small amount of real sugar as well. I find the ones made for baking have much closer properties to real sugar, give a few a try, I can confirm they are great for baking
Chacha Williams unrefined sugar or turbinado sugar is what you are referring to. What Victoria means is Brown sugar that is white sugar with molasses artificially added to it, light brown gets a little of molasses added and dark brown gets a dollop. Molasses, ironically, is the byproduct of sugar "refinement." The bottom line: making it with turbinado sugar is a healthier choice but the larger granules prolong the blending process and you'll spend good 15 min working it to a whipped paste. Using refined white sugar is the best alternative. Do NOT use Brown sugar, just as adding it to regular coffee will make it taste like sanka, making Cuban coffee with molasses-infused baking product will make the drink too vile for human consumption.
In part, you're correct, Espresso is Italian; although the roast used may vary, both methods of brewing use Arabica and Robusta varietals of beans. Where Italian espresso differs from Cuban coffee is Cuban uses sugar as part of process. If we're splitting hairs, Cuban coffee traditionalists use a raw type of brown sugar called demerara sugar. FYI, it's Espresso, 'not' Expresso (e.g., take the express bus downtown). :)
Disagree. I'm from Union city Jersey and lived in Naples Italy and in Rome briefly. And yes, a lot of Italians, including my wife who's Italian like their Espressos with sugar, and sure some Italians don't. I think the only slight difference is in Italy, Italians make sweetened espresso while Cubans make espresso flavored simple syrup ;) j/k So yes, I have to agree that Cuban coffee IS ESPRESSO with extra extra sugar.
Don't want to be an ass, but here we go... Never been to either Italy or Cuba, pero un cafecito is neither "expresso" (whatever that is) or espresso. It is made using cafe from a "moka pot" aka , as the Cubanos will back me up on, a cafetera. Doesn't make it any better or worse than an espresso, but espresso is only brewed under 9 bar pressure (either hand or steam or pump or magic) in an espresso machine. Cafecito is made, as you can no doubt see, in a completely different manner from espresso. Even adding the first hot "cafe" to the sugar and whipping it causes chemical change in the sugar (or as Celia would say, Azucar!) What she made is not Italian coffee, it is a Cuban cafecito. Think I'll go make some now...
And if you look closely at the Moka Pot, you'll find an Italian name or made in Italy printed on it! Whether it's Espresso machine coffee or Moka Pot coffee..it's all Italian. People sometimes like to reinvent the wheel, but sometimes, a wheel, is just a WHEEL.
Not trying to start a flame war, but does it matter where the moka pot was made? That pot could be an IMUSA pot made in China. My point is that Cuban cafecito is a distinct beverage from Italian espresso. They are not the same, and if you served a cafecito to an Italian in Naples and called it espresso he would disagree. Also, just because the moka pot was invented in Italy doesn't make all its offspring Italian. If your wok was made in China does that make everything cooked in it Chinese? Chefs would disagree. And, correct me if I'm wrong, but the coffee bush isn't indigenous to Italy (but then again, neither are tomatoes). What does this have to do with anything? Go to a Starbucks (if you dare) and order a triple caramel macchiato (IDK, is that a thing?). Is that the same as espresso from Italy? Absolutely not, but it is made with espresso from a (likely) Italian espresso machine. People are too amped up. Maybe the coffee?
making espumita with white sugar is a joke, true cubans pro make it with brown sugar that was the only sugar available in Cuba plus it add all of the flavor of the molasses... there is not comparison between white sugar and brown sugar... period.
Wow, never knew this technique was referred to as Cuban coffee. My family in Pakistan has been making coffee like this for decades. Soo good!
Exactly, because it's NOT cuban coffee, it's just coffee everyone has been doing everywhere, but "you add sugar" xD it's crazy
Aka Cuban Speed....drink two of them, and you won't sleep for three days......better than any pre-workout you'll ever drink.
Kevin Clements That’s a lie unless I’m immune!!
Lol!! I agree
LOL!
Lol I guess I'm to used to it. I dont get a huge rush like I used to.
I'm drinking energy drinks every day and had to take Ritalin and he is right this coffee is stronger than both
Thanks, after watching so many cuban coffee pieces on youtube finally someone broke it down in simpler terms on how to make the coffee at home.
The way your grandfather taught you looks to me to be the most appetizing way to make Cuban coffee I have ever seen. Having lived in south Florida and visiting downtown Miami on many occasions, I always looked forward to visiting the local restaurants for coffee and a meal or a short shot for .25 cents. Lol
Thanks so much, Mark! Means a lot grandpa’s way is most appealing to you. Hopefully he’s feeling your love from heaven or wherever his spirit may be :)
I been in Miami since the early 90's nothing like Cuban coffee it part of my daily routine :)
My aunt Liliana made espresso coffee with Cafe Bustelo in wintertime, and she used a coffee pot with a steam whistle.When it blew the caffecoto was ready for the entire family. This was back in the 1960s in NYC.
what a terrific video. I make this coffee everyday. and she's right, as a Cuban, I cannot live without my coffee. She is beautiful, and the video was beautiful. Well done, Saveur
Thanks, Roger! Has the salt made a difference for you?
Yaneilys Diaz it has! when I break out my cafetera full of liquid crack, everyone around me has to have some.
I was taught the same to add little salt to my milk when warming it !!
WOW! Excellent job! I’ve been making cafe Cubano for years and have struggled with the espumita portion. Sometimes I get it right but most times I don’t. A friend of mine told me you had to keep the sugar relatively dry. Sort of a paste, like peanut butter. When I saw yours dripping off the spoon I tried it your way and MÍRALO espumita perfecto!
This is what I miss the most about Miami. Great video thank you so much for sharing
same - I spent 6 months in Miami on a project and fell in love with the Cuban coffee
Thanks Regina!
Best stuff ever!
Learned how to do it when I visited my brother and his cuban wife years ago. But the salt in it is new to me.
Greetings from Germany!
Awesome! Did you try it with the tid bit of salt??
0:17 - *Me, a dedicated Tropico 5 player head bumping in my room at 3AM*
My best friend growing up is 50% cuban and his mom is 100% and used to make us Cuban coffee. I always loved how boosted it got me and once I started making coffee myself I bought a moka pot and learned how to make the espuma and now I make it every night. They always used Cafe bustelo but I mix it up and use lavazza and some smaller brands too but I love making it with bustelo too.
Great video! Makes me miss home (I lived in Florida for 18 years), especially the warm sunshine, friendly people and excellent Cuban food (and music)!
I'm feeling u on this statement I move to Iowa 6 yrs ago I miss living in Florida great food good mixture of people as well as culture I'm moving back soon.
@@patriot-wf1er Yep, I'm moving back in a few years! FL sunshine is the perfect mood elevator! I miss my family and friends!
Thanks, Rockey! Florida is waiting for you any time!
@@yanediazlearn I was just there and had a fantastic time with friends & family! I can't wait to move there in a few years!
The salt actually brings out all the flavors socially the sugar
Short and to the point! Very well explained, this is the right way to do it! Good presentation!
Thank you! ❤
Mmmmm look so good thanks for the video God bless you and your parents now I can make some Cuban coffee for my son-in-law 👍🤗🙏
I love Cuban Coffee!!
mixing the sugar - la primera colada! learned that from my cuban friends in Miami. Great video
Thank you for sharing this
its became my favorite coffee in every morning,,,
2 amazing thing's in Cuban culture.That is there Boxer's and there CAFECITO!!!!
You forgot baseball, and talking shit XD
Thank you!
Plain and simple I like that
Miss my hometown 🌴
I love making coffee that way.
Such good tips 👍
Mima, como que azuquita? Eso es espumita. El corazón de una buena colada. Great video. 🇨🇺
The resulting mixture is called … Con Espumita … That mixture + coffee from a Moka Pot = Cuban Coffee
Hi,
Great video! Where can I get that see-through coffee maker? Thank you 😊
Fascinated by the cultures of coffee, well done video. Is it assumed you use a dark roast for Cuban inspired coffee?
Good question. Probably the most important aspect is the grind. Has to be very thin, powdery grind. The Cubans in my family prefer the brands LaLlave or Bustello. Very dark and very powdery. Seems to come out the best when mixed with the sugar. Although, frankly, not really the best coffee itself. What’s been your experience?
0:38 I thought that was the sugar container, but that's where you put the coffee lol
The lady teaching is pretty awesome.at explaining!
Thanks Nicholas!
Nice expresso coffee, can I have the cups name please, they are beautiful and I would like to buy this beautiful set...
First time I had Cuban coffee I was working at car dealership in lake work I walked in Cuban bBakery I ordered some pastries and a Cuban guy was sitting drinking a little coffee he said you tried Cuban coffee I said I’ve never tried this is I buy for you I said OK I had a shot a Cuban coffee and I went back to the car dealership in concert still I couldn’t find enough people to talk to I started come back every day around 3 o’clock just Rybka through the rest of the night
Gracias
It's that tiny pinch of salt that makes a big difference!
Que Linda
pero que belleza de mujer...esa espumita lo dice todo
Short & sweet
I’m hooked
Well done! But to pour it all back into the top is interesting.
Gotta have it in the mornings
I want to try that.
Excelente 👌 ☕🇨🇺 🌴
surprised they didn't redo video as she spilled a lot down the side of the pot at 49 sec. Likely had already drank some and had the shakes. Skill a nice vid!
One major question: how much sugar do you use for what equals one measuring cup?
fancy ,more simple in cuba just coffe ,water and sugar,fine job thought
I prefer Italian espresso over this because all that sugar will just make you crash hard. Espresso is just caffeine which dull over time but doesn't make you crash like sugar.
eXBouncers me too I just want coffee not sugar!
How much sugar did you use?
I love it. Thanks for sharing your family's secret.
Glad you enjoyed it, Raphael! If you ever add salt, remember to keep the amount small enough that you can't taste it :-)
I understand that you should not taste salt itself, but I expect that you must taste something different. Otherwise if it taste the same with or without salt, then it is not meaningful to add it.
aboyapart Yes, you're right! If you can get it to a place where the flavor is enhanced without categorizing the coffee as "salty," then that's what you want. Let me know how it comes out when you try it!
I think it's the same idea of adding a bit of salt to melons. It brings out the sweetness of the melons. At least, that's my theory...
What I don't understand is what difference whipping the sugar/coffee mixture makes. It will just melt into the coffee at the end, no?
Nikosi9 That is a very good question. The difference is mainly aesthetics, but the beating of the sugar also adds a slightly thicker/foamy texture to the coffee. I don't think the flavor is altered much, but now you have me an idea to do a blind flavor test between one with foam and another without, keeping the sugar amount the same. I'll let you know results once I do that. 😁
goose step juice.............and its good!!!!
My man Cesar at work makes it at noon every day. I am never there but one day he is going to hook me up
Le meilleur café du monde ☕☕👌
Cuban coffee is my new found!! I tried and enjoyed the taste a lot but yet get perfect on that note!
Funny that baristas started doing a saline splash in drinks to enhance flavor and Cuban coffee has been adding salt since who knows when.
When you realize Cuban coffee is just standard Italian Moka coffee already done for centuries, but with sugar
"Italian" Moka he says. Mokha is literally a city in Yemen where this style of coffee hails from. There's nothing Italian about it.
@@DaveTheDopeFiend EVEN MORE MY POINT! So cubans are claiming it as "Cuban Coffee" a coffee style that hails from Yemen then passed to Europe simply because they added sugar to it
@@DaveTheDopeFiend I was talking about the machine though, the name of this machine is Moka "Named after the Yemeni city of Mocha, it was invented by Italian engineer Luigi Di Ponti in 1933 who sold the patent to Alfonso Bialetti, an aluminum vendor. It quickly became one of the staples of Italian culture. Bialetti Industries continues to produce the original model under the trade name "Moka Express"."
So yes, the machine is Italian
Thanks so much, I'm gonna try it.😉☕👍
Does anyone know why the vigorous whisking of the sugar with the first drops of coffee? What makes it unique? is it texture and mouth feel? Not sure what the purpose is.
It makes the nice froth on the top of the coffee.
lol, 1:07 love those shaky hands. Coffee does look amazing.
Im Cuban, not much you can tell me about espresso.
It helps gets the foam i guess
What kind of coffee are you using ?
Jose Diaz-Reid Creo que la llave
Bustelo
Starbucks or Dunkin’ Donuts
or Folgers
I used La Llave for that one :-). Bustelo and pilon work just as well.
🇨🇺🇨🇺🇨🇺☕️☕️☕️
the italian alfonso bialetti invented moka in 1933 and probably in napoli the first "crema caffè con la moka" was created between 1933 and 1953 while in cuba just starting the revolution against pigs. i'm sorry for your deep ignorance that's the way in napoli do moka coffee since moka replaced "napoletana" old tool they used before that i hope you call "Neapolitan coffee maker" i'm afraid to investigate. Sorry but italians take food and drinks seriously so don't mess please
im not a coffee guy but i fuck wit cuban coffee even though it will give me an anxiety attack
🤔 i perfer the crema in my espresso..thank you
I'm diabetic so I can't use sugar can splenda be whipped like sugar
Unfortunately, Splenda cannot be whipped like sugar. There's another sugar now that's good for diabetics called MonkSugar that may work but not sure because I have not tried.
There is several artificial and stevia based sweeteners now that are made for baking, often they have a small amount of real sugar as well. I find the ones made for baking have much closer properties to real sugar, give a few a try, I can confirm they are great for baking
Worms in the empire
Its not Cuban coffee....It's Coladita aka Cuban coffee! Viva Cuba! Que vuelta mi gente!
I love you
what about Brown sugar?
What? ??wow!
Chacha Williams unrefined sugar or turbinado sugar is what you are referring to. What Victoria means is Brown sugar that is white sugar with molasses artificially added to it, light brown gets a little of molasses added and dark brown gets a dollop. Molasses, ironically, is the byproduct of sugar "refinement." The bottom line: making it with turbinado sugar is a healthier choice but the larger granules prolong the blending process and you'll spend good 15 min working it to a whipped paste. Using refined white sugar is the best alternative. Do NOT use Brown sugar, just as adding it to regular coffee will make it taste like sanka, making Cuban coffee with molasses-infused baking product will make the drink too vile for human consumption.
I've used brown sugar before. It works just as well 🤓
Chacha Williams Pero chico de qué tú hablas it really isn’t we have pure sugar!!!
looks like her expresso pot was electric not stovetop. where can I get that kind??
Amazon... DeLonghi Alicia
Bed, Bath and Beyond has them for pretty cheap.
Delonghi, you can order direct from the company's website. And they'll send you one that works! You never know what you get from Amazon
THERES A REASON WHY WE DRINK IT IN SMALL SHOTS, PEOPLE! ITS VEEEEEEEEEEERY STRONG!
What does it taste like exactly ? Looking at that amount of sugar, it probably taste way too sugary for my taste
@@machintrucGaming yes, it tastes like sweet, rich coffee. Very intense.
soooo, just add a ton of sugar?
Sugar % Salt, salt reduces biterness, sugar makes the whole thing bearable
Did anyone confirm this salt thing?? Legit??
Yes I add salt to my turkish coffee
Salt counters bitterness, when u have coffee this burnt you need it
She's beautiful
Jireh Roxas not really lol
Azucita!
Lo inventaron en Naples Italy ese Caffe, el verdadero cubano no el de Miami el verdadero bebe el café sin azúcar o poca, recuerden la moka es italiana
We gave coffee to humans as a gift. Do not abuse it.
Mythical Alien 😂😂😂😂😂👽
Mythical Alien 👍
Damn, forget the coffee, this woman is fine!
juncho1977 nah
Bihhhhh
Dios mio that looked like a lot of sugar!
It is... But the amount that she made is for several servings, unless you're like me who drinks the whole thing. 😋
can i do this with my kurieg ? lol
k bee lololol
Боже боже а міксери електричні у вас що не продають. В нас час руками гепати. Там у вас всі такі тупі чи тільки одиниці
Its not cuban coffe ! It s Italian coffe, EXPRESSO. 😀 cubans do like this but it is not a cuban invention
In part, you're correct, Espresso is Italian; although the roast used may vary, both methods of brewing use Arabica and Robusta varietals of beans.
Where Italian espresso differs from Cuban coffee is Cuban uses sugar as part of process. If we're splitting hairs, Cuban coffee traditionalists use a raw type of brown sugar called demerara sugar.
FYI, it's Espresso, 'not' Expresso (e.g., take the express bus downtown). :)
Disagree. I'm from Union city Jersey and lived in Naples Italy and in Rome briefly. And yes, a lot of Italians, including my wife who's Italian like their Espressos with sugar, and sure some Italians don't. I think the only slight difference is in Italy, Italians make sweetened espresso while Cubans make espresso flavored simple syrup ;) j/k
So yes, I have to agree that Cuban coffee IS ESPRESSO with extra extra sugar.
Don't want to be an ass, but here we go... Never been to either Italy or Cuba, pero un cafecito is neither "expresso" (whatever that is) or espresso. It is made using cafe from a "moka pot" aka , as the Cubanos will back me up on, a cafetera. Doesn't make it any better or worse than an espresso, but espresso is only brewed under 9 bar pressure (either hand or steam or pump or magic) in an espresso machine. Cafecito is made, as you can no doubt see, in a completely different manner from espresso. Even adding the first hot "cafe" to the sugar and whipping it causes chemical change in the sugar (or as Celia would say, Azucar!)
What she made is not Italian coffee, it is a Cuban cafecito. Think I'll go make some now...
And if you look closely at the Moka Pot, you'll find an Italian name or made in Italy printed on it!
Whether it's Espresso machine coffee or Moka Pot coffee..it's all Italian.
People sometimes like to reinvent the wheel, but sometimes, a wheel, is just a WHEEL.
Not trying to start a flame war, but does it matter where the moka pot was made? That pot could be an IMUSA pot made in China. My point is that Cuban cafecito is a distinct beverage from Italian espresso. They are not the same, and if you served a cafecito to an Italian in Naples and called it espresso he would disagree.
Also, just because the moka pot was invented in Italy doesn't make all its offspring Italian. If your wok was made in China does that make everything cooked in it Chinese? Chefs would disagree. And, correct me if I'm wrong, but the coffee bush isn't indigenous to Italy (but then again, neither are tomatoes). What does this have to do with anything? Go to a Starbucks (if you dare) and order a triple caramel macchiato (IDK, is that a thing?). Is that the same as espresso from Italy? Absolutely not, but it is made with espresso from a (likely) Italian espresso machine.
People are too amped up. Maybe the coffee?
making espumita with white sugar is a joke, true cubans pro make it with brown sugar that was the only sugar available in Cuba plus it add all of the flavor of the molasses... there is not comparison between white sugar and brown sugar... period.