Making Cuban coffee is more art than science.
I think I learned how to make Cuban coffee when I was about 8 years old and able to maneuver in the kitchen without hurting anything. It wasn’t just a matter of making the coffee itself, there had to be a frothy topping to that café and just the right amount of sweetness. Of course, like anything else, some people can make it happen with apparently less effort than others. Hence the artistry.
My dad always smelled of a pleasant mix of Vitalis, puros, and Bustelo. If Cuban music is the soundtrack of my life, the aroma of freshly brewed espresso is the fragrance.
Obviously, you can use a fancy espresso machine to get your café made for you at the press of a button. Or if you’re in Miami, you are probably within walking distance of your afternoon coladito. We who are here in the exilio-del-exilio have to make our own.
I’m from the old espresso-maker-on-the-stovetop school of Cuban coffee making.
Because of the ESPUMA. That’s what we call the frothy stuff on top. (I would say “espumita,” but the stuff I’m talking about is much more powerful than the diminutive suggests.) Killer Espuma – I should trademark that! – is a matter of personal pride in our family. Today, my daughter, Amy Kikita, who is The Official Family Killer Espuma® Maker will share her secret for the Perfect Cuban Espresso with Killer Espuma®. 😉
(By the way, she doesn’t really talk like that, but that’s not important right now.)
In keeping with today’s theme of All Things Coffee, I am grateful for the generous folks at IMUSA® for providing today’s fabulous giveaway gifts.
Thing 1) An old-school (of course!) Aluminum Espresso CoffeeMaker in RED. (It’s the same as the beautiful red one in the video.) Along with a set of four RED espresso cups & saucers.
Thing 2) A nine piece Stainless Steel Espresso Set. Beautiful, no?
They also have a wonderful and varied line of espresso related items. Check that out right here.
(cross-posted at My big, fat, Cuban family)