Transcripts
1. WELCOME: INTRO + WHAT TO EXPECT: Did you know there are four variations to
making Cuban coffee? Do you know about its cultural significance on the island? How about the different
mug sizes for serving it? Are you aware of how
delicious it is? Maybe you might be
familiar with the taste if you've had the opportunity
to drink Cuban coffee, and if you don't know
how delicious it is, then you will by the
end of this course, my name is romina. I'm a creative
entrepreneur and author, and I'm Cuban American. There are two things I
get super excited about, productivity hacks and
cultural experiences. Coffee covers both. If you're already a
coffee lover or expert, this course will help you expand your coffee
knowledge into a niche that will be sure to impress all your
friends and family. It's okay if you don't know anything about
coffee, tea drinkers, you're not excluded
here since I'm also a tea fan and
I'm confident, you'll be curious to learn
about Cuban coffee too. I'll walk you through
everything you need to know from
beginner to expert, Explore the culture of
Cuba and it's coffee for a virtual adventure from home or wherever you are in
the world right now. And if you're working on your next big business idea
through this compact course, you'll gather the
insights you need to make a rich espresso to keep you fueled, energized,
and motivated. By the end of the course, you'll know why coffee
is important for Cubans. How to prepare the four
main Cuban coffees, how to serve them, and how to consume them in
the traditional Cuban manner. If you're looking to branch
out into the world of coffee, or you want to expand
your knowledge of coffee, history or culture, then
quench your thirst by taking a peek at the preview of this course or go
ahead and enroll, you won't be disappointed. Cuban coffee was a
staple of my childhood. I grew up with my parents
having friends over for CAFECITO every other day. We always had one of
these on the stove. If you don't know what
that is, don't worry. We'll cover it in this course. But if you do know what that is, then you probably love coffee. And during the right place, There's a lot that goes
into making Cuban coffee. It isn't just a drink. Did you know there are four variations to
making Cuban coffee? In this course, we'll
learn about the history of cuban coffee
and how it's made. We won't only be learning how
you can make it yourself, but also how to drink it and the culture
behind Cuban coffee. What makes it so incredible? In the second section, we'll do a deep dive
of the history, the different variations
and what makes cuban coffee so delicious. After that, the next section, we'll get our hands dirty as we embark on making
our own coffees. You'll want to stay with me
until the end of the course. We're will get to drink our
creations the Cuban way. When you're ready
to get started, head over to the next section to experience the history
of cuban coffee.
2. HISTORY OF CUBAN COFFEE: To fully understand Cuba, you need to know
about its coffee. Cuba is known
globally for its Art, Literature, Music,
cigars, and politics. Cuban coffee plays a vital
influence in all of those. If you truly want to learn
about Cuba, its people, and the islands culture, coffee is the best way to do it. A Cuba without coffee sounds
impossible at this point. We can think, don't
wholesaler Barrett, who in 17, 48, brought the first
coffee plants to Cuba from Santo Domingo or
Dominican Republic, founded the first coffee
plantation on the island. Coffee growers fleeing
the Haitian Revolution emigrated to Cuba in
the 1800s century. That's when coffee
really took off in Cuba. As these growers built their
haciendas on the island, especially in Santiago
and Guantanamo, the central province
of via Colada. And been added that real, the first migrants settled in the region of the Sierra
my extra mountains, Cuba's largest
mountain range where they built huge stone houses. The climate in Cuba, especially in these areas, was primed for
cultivating coffee. Forests covering most
of the island created an ideal environment of high humidity and
undisturbed soils. At the time, the
Spanish were also selling land at a
very low price. This blend of circumstances made acquiring in
Cuba a no-brainer. By 17 90, Cuba was one of the leaders in coffee
production in exportation in the world with over 25,000
tons exported annually. That's a lot of coffee. Ruins of the old
French plantations can still be seen
throughout the island. In fact, Cuba has the largest quantity of coffee hacienda
ruins in the world. In the area of less
than grasses alone. You can see over 60
of them in the 1960s, coffee production and it's exportation started to
decline exponentially as a result of Fidel Castro
coming into power and leaving coffee farmers to have
close to zero incentives. With nationalizing
also came rationing. Coffee consumption is
restricted domestically to 2 oz per adult every two weeks. Due to coffee bean shortages, the Cuban people had to find innovative ways to continue making coffee, which included, if you can believe it, mixing coffee with roasted
and ground chickpeas to make it go further. This is a clear cut example
of just how resilient the Cuban people are and how important
coffee is for them. Surviving the
hardships the island and the coffee
industry has faced. Cuba still holds a global
reputation for its coffee. Even though most coffee
consumers haven't even had an opportunity to
taste Cuban coffee beans. I mean, look, we're talking
about it right now. I'd love to learn where in the world you're learning
this course from. Look me up on Twitter at
red romina and let me know. Speaking of learning, let's move on to the
next lecture and Learn where and how the
coffee beans are made in Cuba
3. WHERE IS IT MADE: Last lecture, we
covered the regions of Cuba where the first coffee
bean growers settled. That was Santiago, that
Galois and Guantanamo, the central province of via
Colada and be not the real, nearly 300 years later. And Cuban coffee is still grown in these three
regions of Cuba. Be NADH, the real Province in the far west side of the island. The CRM is there are mountains with a
range falling mainly within the santiago that Guba
and the grandma provinces. And in the S bright mountains located in the central
part of the islet. Insanity speedy tools
CAN foibles and via Colada provinces VSCode Brian mountains provide most of the coffee consumed
domestically, which most Cubans
know how to prepare at home for the
perfect espresso. Alternatively, the coffee grown in the CRM
is there are mountains, is used for exporting. This mountainous terrain is favorable for coffee
growing because of its reddish brown soils and the mostly ideal
climatic conditions. Both mountain ranges
have allocated protected areas just for
growing organic coffee beans. Aside from coffee
farms and mountains, visitors to either of these
regions will encounter beautiful and
breathtaking views of ecological wonders
consisting of waterfalls, caverns, caves,
canyons, wildlife, and you name it. But we're talking about coffee. So let's get back to that. The arabica robust a
coffee bean varieties have been grown in
Cuba over 200 years, with the arabica being the
most cultivated today. Its harvest season
of the coffee plant, arabica varietal, is typically
from July to February. The arabica varieties found in Cuban coffee beans mainly
come from bourbon. And typical groups like
the San Ramon variety got dura variety and
via Satoshi variety, also known as Via nobles. The differences between these coffee beans
can be anything from the size of the Bean to
the strength of the coffee, to the best growing conditions. For each, I've attached
a resource provided by the world coffee research
organization in case you'd like to read more about the differences between
these coffee beans. After this lecture,
Cuban coffees are classified as crystal mountain. Extra told Kino, Kino and Tura, Montana, somebody sit
down oh, superior. And which are oval-shaped. The main differences of these categories
are the roast and the acidity of the brew can be a range of delicate aromas. Some citric nodes,
sweet flavors, fine fragrance, and more. We won't be doing a deep
dive into each one of these, since the most common
and prominent one to remember is crystal mountain, about 4 h driving from Havana
is stupas, the gohyangi. This, this protected region is found in Cuba's second
highest mountain range, the ischium bright mountains, which we talked about earlier. Crystal mountain coffee grows in the mineral rich soil next to this paradise of
a nature reserve, getting to this
region is extremely challenging for mix of reasons, not limited to an paved roads
and disagreeable climates. The crystal mountain coffee is arguably the finest
Cuban coffee. Today, Japan and France are Cuba's leading markets with
crystal mountain coffee. All coffee from Cuba is
exported by Cuba export, they pay a government
regulated price to all coffee growers and
processors on the island. The roasting process
begins after finding the highest
quality of coffees. Some might say roasting
coffee is a science, but I would argue
it's also an Art. Coffee can be roasted
at a variety of levels. Altering the final flavor, the roaster will use what's
called the drum roaster to, you guessed it, roast
the coffee beans. During the roasting process, the Bean undergoes a series
of chemical reactions, transforming it to a
state of consumption. The roasters use all
of their senses to determine when the beans are done roosting for peak flavor. The reality is most Cuban
coffee farmers don't have the latest technology available for efficient farming. Some smallholders lay out
their coffee cherries, unexposed patios to dry them, or they'll remove the skin of the cherry and the pulp
by using a wooden border instead of machines
with water as most manufacturers used today, these outdated harvesting and processing methods,
although unique, admirable and sometimes
mesmerizing to watch, are often unnecessarily
labor-intensive and inefficient. This means production of Cuban coffee can be
slow and delayed, leading to high losses, a lack of infrastructure, the political climate, geographical features
of the regions, and the harsh tropical climates
like storms, hurricanes, and sometimes even
earthquakes makes the coffee industry in
Cuba extra laborious. And the lens of being
created almost impossible. Something to think
about the next time we're enjoying a cup
of Cuban coffee. Now we know about coffee
processing in Cuba. But still what makes cuban
coffee so flavorful, will learn why this coffee is special in the next lecture. See you there.
4. WHAT MAKES CUBAN COFFEE UNIQUE: If you're a coffee lover, which I'm betting you are because you're
taking this course, then maybe some of the
topics we covered in the last lecture
aren't so new to you. And that's because, well, for the most part, Cuban coffee beans are grown and harvested as most common
coffee beans are. Then what makes cuban coffee so unique that it's talked about
at an international level, ask any Cuban, and they
will probably tell you that it's because they're the best at everything,
especially coffee. Although the, everything in that statement is
probably debatable, Cuban coffee truly
is raved about by almost everyone who has had the luxury and fortune
of tasting it. Can you guess what makes this coffee different from
other types of coffee? Cuban coffee has a
distinctive, dark, look, somewhat bitter taste. It's so strong. One tiny shot is really all you need to
get the full effect. Mexican American comedian
Gabriel the glazes, even had a bit in one of
his stand-up performances, mentioning just how strong the CAFECITO was when he
tried it for the first time. Much to his astonishment. Right now, can I
just get a coffee? And he's like, Oh,
okay, CAFECITO. And when the coffee
hit my tongue, I was the goddess of the most concentrated
coffee I've ever had. It was really, really strong. And then a click,
that's why they bring you a little shot
glass of this stuff. So now I don't want
them look stupid making him take a bowl of coffee
back in the kitchen. So I picked it up to my face again and I drank
the whole thing. But this little espresso
is not all bite. What makes us so desirable
is the demo Aurora sugar or the raw brown sugar that is used while preparing
this coffee. It's added during
the preparation instead of at the table, It's whisked with a
drop of espresso to create this cream or Gadamer, then it's mixed with
the rest of the coffee. This procedure
creates a phone like layer that we call ESPUMITA
or ESPUMITA for Fun, will get more hands-on later in the course and make
our own coffees. The result of combining
good coffee beans, heated brown sugar,
and ESPUMITA. It's a slightly
thicker drink that is strong bidder and with
hints of subtle sweetness. This Preparation
ultimately defines Cuban coffee and always
leaves us wanting more of it. Or at least it leaves
me wanting more of it. The day in a common
Cuban household does not begin nor end without some
kind of Cuban coffee. I say some kind
because there are different ways of preparing
and serving Cuban coffee. Will cover those variations. In the next lecture, it's important to learn
about the history process, insignificance of
coffee in Cuba. To fully understand and
appreciate this drink. In Cuba, almost every social
activity involves coffee. It is a part of the people's
identities and the culture. A good Cuban host or
friend will offer you a CAFECITO or a Cortadito as soon as you
step under their roof. Now, let's see what the
difference is between CAFECITO and Cortadito and the other variations
of Cuban coffee. In the next lecture
5. CUBAN COFFEE VARIATIONS: By now, when you hear the term Cuban coffee, what
do you think of? For most, it might be a strong
cup of coffee or espresso. But Cuban coffee encompasses
a range of coffee drinks and variations in the way they're prepared, served, and enjoyed. In Cuban coffee, we
have four variations. Cafecito or Cafe Cubano, Colada, Cafe con
Leche, and Cortadito. When we look at a menu, we might see CAFECITO. Cafe Cubano are Cuban coffee. All of these will probably be the same drink if you order one. Yet, the term Cuban coffee refers to all of the
Variations I listed before. Let's break down what
makes each one of these distinct CAFECITO,
or Cafe Cubano. A CAFECITO is the traditional and most
common Cuban coffee drink. It's also probably my
personal favorite just because it's quick and easy
to make, in my opinion. Plus the juxtaposition of
the bitter and sweet taste. It it just makes my
mouth water her. The CAFECITO is brood normally, but finished by mixing the
coffee and the sugar together. In the preparation process. We learned about that in
the previous lecture. It's extra strong and typically served in a very small
mug in Spanish we call those seats is
sometimes it might even be served in one of
these little disposable cups. This typically happens
if you're getting your CAFECITO to go or
from a standing cafe. Standing cafes are very
popular in Cuba and in Miami. We're the largest population of Cubans outside of Cuba live. They usually have countertops
with no stools or chairs, where patrons can go and grab a quick cup of coffee and
socialize with others. Colada. When rolling
up to a standing cafe, we might opt to get a Colada. Instead. A Colada
is a large cup of coffee guano that comes with
a handful of smaller cups. The reason this is unique from the CAFECITO is because
of how it's served. The quantity is a
much larger serving. This is not a cup of coffee. We would drink alone. It's meant to be shared. So they'll give you these
tiny cups called the CTS, which again is Spanish
for small cups. This is the perfect drink
for people who love sharing. Whatever I'm with, at least
two other friends all usually order a Colada instead
of a CAFECITO. It's easier to order and
more cost-effective. Plus, if anybody
wants a second shot, we don't have to order again, like we would if we had each
gotten individual drinks. Of course, after the
second or third deceit that of the Colada, you might be doing laps around the block from
all the caffeine. Cafe con leche. Cafe con ha, or
coffee with milk, is a popular variation of Cuban coffee for
those who like milk. Traditionally, when we
order a Cafe con Leche, it will get a mug
filled almost to the top with hot steamed
milk separately. We'll also get a theta or
small cup of regular CAFECITO. Then at the table, will serve ourselves by pouring the CAFECITO into the hot milk. The ratio here is about 75 to 25 of milk and espresso
in that order. It is a lot more
milk than coffee. And that is Cafe con
Leche and Cortadito. Cortadito, or sometimes
called Cortadito, is similar to Cafe con Leche it, in that it also has milk, but it's a different drink. The Cortadito is a
regular CAFECITO, but the baristas will
add a few tablespoons of hot steamed milk to
it before they serve it. Now, most Cubans opt to use evaporated milk
here, but of course, you can use whatever milk
you prefer will go into the specific ingredients will need for each one
of these drinks. In the next lecture, the ratio for Gordon
ITO is around 75 to 25, with coffee being
the main ingredient and milk taking up the
lesser percentage. The last minute addition of the Fumi milk adds the
delightful texture to the Cortadito and weakens the strong flavor of the
traditional CAFECITO. Be careful though. The weekend espresso
makes it easy to have two or three
of these in one sitting because
you don't realize the strength of the coffee as you would with the CAFECITO. You now know what the
history of cuban coffee, variations of the drink, how it's grown and harvested, and what makes it so
popular around the world. I am excited to go into the next section with you
will learn what's needed to prepare Cuban coffee
and step into the kitchen to make all the
variations of the drink
6. INGREDIENTS + EQUIPMENT: Now that we know more
about Cuban coffee, Let's get into what's required
to make it. The espresso. To get the right taste, we need to get coffee. That says Cuban coffee
or cuban espresso. These are some brands of
espresso that are found in many grocery chains or
that can be ordered online. Cafe will stay low. Espresso. Cafe, cafe. Belong. This last one is
my mom's favorite. I'm not endorsing any of
these brands specifically, but I want to provide you with as many options as possible. I'll be using
whatever is in here. When we go to the kitchen to learn how to make the
different coffees, there's a document attached
in the resources that lists everything I mentioned in this
lecture that you'll need. So don't worry about
writing anything down. When preparing a few of
the drinks will need milk. Traditionally,
evaporated milk or Cow's milk is used
preferably evaporated milk, as I mentioned in one of
the previous lectures, will also need a way to heat up the milk to make it
steamy or foamy. Of course, anyone can make Cuban coffee with a
dairy free alternative. But surely that'll affect the taste of the
finished result. So just keep that in mind. I'll let you know
whenever the milk is needed ahead of time. Raw brown sugar is also needed. In Spanish, we call
this a sukha Rita. Here are some brands of
brown sugar to consider it, but they domino, Goya. Again, this is not an endorsement
of any of these brands. They're just brands
that are easy to find. Equipment will need
an espresso maker. Cubans love these. It's called a cafetera, stove-top espresso
and coffee maker. The stove is generally
its storage space, at least for Cubans. So if you don't have one
of these on your stove, then you probably don't own one. They come in different
sizes depending on the amount of cups
you want to serve. Obviously, a cafetera is
not very efficient for a restaurant or for serving
large groups of people. For that, a machine
is more practical. But a cafe theta is the
go-to piece of equipment for any Cuban Serving
CAFECITO for guests at home. And it's what I'm going to be using in the next
lecture to prepare the coffees will also need
the theta is or small cups. For the espresso. There are a number
of vendors online that sell very decorative
ones that are, in my opinion, super cute
and very acceptable. The disposable
Bessie does are also super easy to find
online as well. It will also be useful to have a regular sized mug for
the Cafe con Leche. It also a cup or
small container handy for the mixing of the espresso and the sugar during the preparation process, usually I use this measuring cup because it makes it really
easy to pour once we're done. So maybe keep that in mind. There are tools that
specific for this purpose, but I just use a measuring cup
because I already have it. Again. Here's a list of
ingredients needed at different points in the
next couple of lectures. Cuban coffee or cuban
espresso, brown sugar, milk. And here's a list of
the tools we'll use. Cafe theta espresso maker
that CFS espresso cups, mug and a cup or small
container for mixing. Now that we've got
everything we need, Let's go to the next lecture
and make some coffee.
7. CAFECITO - HOW TO MAKE IT (activity): We're back in the kitchen. This is the moment that
you've all been waiting for. Hopefully, in this lecture, we are going to cover the
basic which is CAFECITO. Remember, this is also going to be used to make the Colada, which you're going to share
hopefully with your friends. So we are going to go over to the stove and start
making some coffee. Here are the items
that we are going to be using in this lecture. We have the GFA theta coffee, sugar and a place to
make her stuff, spoon. And we'll also need a
little bit of water. I am going to be
using this cafetera, the little one,
there are two here, but I'm not going to be using to I'm going to
be using this one because it is the perfect
size for a CAFECITO. If you have a larger cafetera
and that's what you have, then that's perfectly fine. Just be mindful of how much
coffee you put in there and what is the serving size that you would like in the
end of this lecture? Then here is the little
scooper that I'd use for my coffee and then also
for my sugar as well. I find that these
are the perfect size for, for this cafetera. It just has the exact amount of coffee and sugar that we need. And then of course
here are our mixers. We do have this. This is like the traditional, where most people might not
have this in their kitchen, but this is what Cubans will
use to make the ESPUMITA. I'm going to be using
this because it is in most common household. The most important
thing is that it has a way to pour it out
afterwards because trust me, it makes it so much easier
to do if you have that. And you will also
need one of these. But that's eat them
or a little mug, little Cup, something
to put our CAFECITO in. The first thing
that we're going to do is we are going to put water inside of our
cafetera spirit. This is where our coffee goes and then this is
where our water goes. General rule of thumb is to fill this up with water up until this little screw that's
right here just below the screw is a
pretty good amount. Now that we have our
water are going to put the coffee into this area. I like to brush off any
of the excess coffee. But there is keep it nice and nice and even
at the top there, then put it right there. And then I like
to do that again. Now that I'm here.
The more coffee that you have in here and
that you pat down and really jam in there
is going to make it more of a stronger taste. I find that having this spoon scoop is just the
right amount of strength. Now that we have
our, our coffee, we can place it right
here like that. It's perfect fit. We're just going to
put the top back on. Ready to make our CAFECITO. Now we put our cover
theta on the stove. I like to put it just
a little bit off of the outside edge here just because some of the handles can get a little bit hot and I
don't want to deal with that. And this is an important step. This top, leave it open. So the reason that we want to
leave it open is because we want to be able to see the first strips
when they come out. And the reason that
we want that is because it is crucial to use those very first trips to make our ESPUMITA set this to the highest
temperature possible. I want the water
down here to start boiling so that it
trips the coffee. And then while the
coffee is being made, I'm going to prep my
mixer, which again, you can use something
like this or you can use the traditional one as well. I'm going to practice by putting a scoop of our brown sugar. This is about the amount that I am going to
be putting in here. Obviously, the more
sugar you use, then the more sweet
it is going to be. This is a pretty good
amount of sugar. We don't want to be using
too much or too little. Because if we use too much, then it's going to
be super sweep. And then we also
have to use more of the coffee in order to
create our ESPUMITA. If you put two little sugar, then it is going
to be too bitter. And our ESPUMITA is not
going to come out as great. Hey, here are tons. We can start hearing it now. And here we go. You got stirred stairs
here, serve, serve. This is the perfect consistency. This is exactly what we want. So you see this color and you
see the way that it trips. This is exactly, this is going
to make really good foam. Now we are going to
pour our coffee. This is exactly what we want. Look at it that is beautiful. That is the ESPUMITA, and that is exactly what
we want it to look like. We want it to have an even layer of this foam right on the top. That means that we've made
our CAFECITO the right way. Now that we have our CAFECITO, we can put it in our CDA. It helps to have
a spoon to guide the ESPUMITA into
each of the tacitus. Otherwise, the foam that's on
top might stay in the back as you're pouring
and then people will miss out on the ESPUMITA. And that is it for this lecture. We now have CAFECITO. If you want to make Colada, it's the same concept. It's a lot more
practical here to use a larger graphic data
that yields more cups when you have a Colada
than you'll want to have a large container
to put the coffee in. Then the most important part is that you bring the coffee in the large container with a
deceit does to your friends. And then you pour the coffee out to each one of them
individually in front of them. My friend has this super cute
one that you can see here. It's very decorative
and has all of the components that you need
in order to serve a Colada. So if you want to make the
CAFECITO into a Colada, it's pretty much the same thing. It's just a larger
quantity of it
8. CAFE CON LECHE - HOW TO MAKE IT (activity): For our Cafe con Leche, I am going to make
a CAFECITO first. So you should already know
how to do that if you watched the previous lecture and if you're still
unsure of it, then maybe you should
go back and review it. But I'm just going to
quickly make a CAFECITO, since that is the
basic ingredient that we need to make our Cafe, which it is coffee. So I'm gonna make
that real quick. Then we'll jump into
the portion that differentiates the Cafe con
Leche if from the CAFECITO, which is of course, the milk. Here are the things
that we are going to be using for this lecture. Again, we have the cafetera. I'm going to be using
the smaller one. We have our cafe
or Asoka or sugar, and we have our containers
where we're going to be mixing and
creating our ESPUMITA. We have some milk. You can use any kind of
milk that you would like. But I am going to be using Cow's milk as that is the
traditional way to do it. And it is what the
recipe calls for. Because you can use
any kind of milk. Obviously, the results are not going to be the same
as if you use Cow's milk. And lastly, I'm going
to be using a frother. You can get this easily online. But if you have, if you
don't have a machine that is going to steam your milk and make it all nice
and foamy and frothy, then this is a super
great, cheap alternative. I am also going to be using a pot in order to
heat up our milk. You can, of course use a
microwave if you want, but I'm gonna be using, this will also need a place
to serve our cafe glitchy. So of course, we
need one of these. But that's a, or a cup or monk. Pretty much the same as
the decedent, just bigger. So let's make the CAFECITO. I'm gonna get my
milk and I'm going to heat it up when I frother milk for
the graphical nature, I am going to pour it into the data that I'm
going to be using to serve. Now that we have
our hot milk here, we're going to frother it. And the way we do that is by
using our little frother, you want to use a
little bit less milk than what you want in
the final product. Because when you
frother milk than it does increase the
volume a little bit. And when using alternatives
to Cow's milk, you're gonna get a
different consistency. It's not gonna be the same. It really is best to use Cow's milk because
you're gonna get this nice layer of foam that you see here.
That's what we want. Usually when the Cafe
con Leche has served, you'll have your larger mug
with your steamed milk. And then you'll
have a smaller that Sita with your CAFECITO
or your espresso. So what you do is you
get the deceit that, and then you pour
it into the milk. I'm going to use a spoon
here to get some of that ESPUMITA because I
want to make sure that we don't we don't lose that. There we go. I want to make sure
that I get some of the sugar that was leftover. I like it to be a
little bit sweeter set now that we have
our Cafe con Leche it. I'm just going to stir
this up a little bit here. And that is our Cafe con Leche. And it kind of resembles
a latte a little bit, just because of the amount of milk that is used and
the frother *****, the texture is very similar. The taste is phenomenal. This is this good. Head over to the
next lecture where we are going to make Cortadito
9. CORTADITO - HOW TO MAKE IT (activity): Like we did for the
Gothic on lychee. I'm going to make a
CAFECITO for the Cortadito. And remember, the CORTADITO generally
uses evaporated milk. So that is what I'm
going to be using. And it is mainly coffee
with a little bit of milk. So it is the opposite
of a Cafe con Leche it. For this lecture, the tools
and ingredients are going to be fairly similar
to the cafe con ha, again, we have the cafetera, the cafe, the Asoka. We have our containers for mixing and
creating the ESPUMITA. Then we have our milk here. But instead of using
regular milk or whatever milk alternative
you decide to use, we are going to be
using evaporated milk. Again, you can use any kind
of milk that you prefer. But the way to do this is with evaporated milk
because it yields a different kind of taste. We also have our
frother and lastly, of course, our famous pots for heating up our evaporated milk. And of course we need a place
to serve our Cortadito. And so we have a data, but it is not as large as the one where
we put our legend. And it's also a
little bit bigger than the one where
we put our CAFECITO. The CAFECITO is generally
served in small bets ethos, and the Cortadito is slightly
larger like this one. And the Cafe con Leche
J is a bigger cup. So I'm going to make the espresso and the
ESPUMITA like as if I was making a CAFECITO
in order to create the main ingredient
for our Cortadito, this is super important here, is we definitely want to
get all of this foam. So something that
you can do is you can tune it out like this
or as you're pouring it, you can push the foam, the ESPUMITA forward as
you're pouring it, right? You can also shake
it as you pour, but that's a little
bit less precise. I did a great job, and I don't want
that to go to waste. We got to celebrate our wins. I'm saying this is a pretty
good amount of the coffee. It looks like a lot. It looks like it's a
full cup, but I promise, I promise it's going
to workout because the Cortadito uses
a smaller Dasa than the Cafe con Leche, and I'm going to
frother the milk elsewhere and then
I'm going to pour the formerly part
of the milk onto the coffee that is in the Dasa. Hope that makes sense. So this is gonna be the
same as the Cafe con Leche, where we want it to
get extra foamy. You see that foam right there. This is what we want. This is perfect. You see, I can just
grab this with a spoon. That is, oh my goodness. Alright. This is,
this is amazing. This is really, really
good for the Cortadito. You want it to be all the
way to the top like this. You want it to almost be
spilling out of the cup because that means you
did such a good job. You don't want it
to go to Weights. Alright, that is a
beautiful Cortadito, a plus, a plus for us. I'm gonna have to
interrupt this lecture and try this out because, well, oh yeah, that's
it. That's the stuff. When you've made the
CORTADITO, right? You are going to have
the same reaction. So hopefully all of you are celebrating wherever it is that you are taking this course. Because when you do a good job, when you make that perfect cup of Cuban coffee. Speechless. Speechless.
10. EXTRA LECTURE - THE PERFECT ESPUMITA: Real quick bonus lecture
here on achieving the right consistency of your
Gadamer for the ESPUMITA. Here are two scenarios
that can happen. Either you've put
too much coffee or you haven't put enough. In scenario a, the grandma is to liquid and the color is dark. In scenario B, not enough
of the sugar has dissolved and it sparkles with
this pale color. To fix scenario a, just add a little
bit more sugar. To fix B, add a little
bit more coffee. Obviously, when you
add more sugar, like in scenario a, it will sweeten it more so the taste might not be perfect, but if you don't want
to start over or you don't want to waste
what you've done, then this is the way to fix it. You'll just have a little bit of a sweeter Espresso scenario. Bees taste will be just fine after fixing it is the
important thing here is to get the consistency to be somewhat thick and drippy, but not like a
liquid and the color should be closer to a khaki. This grandma will yield
the perfect ESPUMITA. You can see after fixing each
and adding the Espresso, the CAFECITO will look the same
11. YOU DID IT!: That is some good coffee. Thanks for making it. What's
your secret? Never mind. You don't have to tell me. Getting to enjoy the
taste is enough for me. After the aroma of Cuban
coffee fills the air, the appropriate thing to do
is to drink it. Obviously. As we learned earlier, Cuban coffee is
not just a drink. It is a social
activity for Cubans. Find some friends, gather
the family together, and serve a Colada. Finding Cubans is easy. You just follow the sense of
freshly made Cuban coffee and the loud
laughter coming from the standing cafe
around the corner. Cuban coffee is appropriately enjoyed in the company
of others or alone. It can be drank in the morning
or the middle of the day, or even at night. Sometimes a good party with
Cubans will end at midnight. And after everyone
has said goodbye, and before anyone has
started to head back home, one last CAFECITO is served. I have mine here. Thanks to you. Feel free to revisit any of
these lectures at any point to get the process down or reach out to me
with questions. You can find me pretty
easily on the Internet. I am on Twitter, as at red romina. It has been an absolute pleasure
making coffee with you. Enjoy this flute and low
12. EXTRA LECTURE - SERVING STYLES AND OTHER VARIETIES: Here's one last bonus lecture. Before you go, we covered the four main ways of
preparing Cuban coffee, but I want to briefly mention some other ways of serving and preparing this monkey
espresso, cafe bone, bone. This is the espresso served with a little
bit of condensed milk. For those of you who
love sweet drinks, this is for you. Just make sure to stir it
up before you take a sip. Cafe Kara heel. This is kind of like an
Irish coffee because the espresso is prepared
with hard liquor. Usually some kind of
brandy or legal 43, is popularly used when
serving CAFECITO. It's customary to
serve it with a glass of water since the
taste can be strong. So if you want to give your friends or family
the full experience, then serve it with a
little bit of water. When serving Cortadito,
you can get creative with it by adding cinnamon
or whipped cream. You can even go wild and
do both if you like. That's it for this
bonus lecture. Hope you learned a
little something extra. The main thing is to
have FUN preparing your coffees and don't
be afraid to experiment
Romina, Creative Entrepreneur
