@@a23-t6g using a moka pot and cafe bustelo (dark roast) it comes out nice. I tried it with my normal beans and it was horrible though, probably similar to your experience.
That’s not really a cafe cubano. They whip sugar with the first couple drops of espresso, or a couple drops of previously made espresso, to form a sugar foam which the shot is then pulled into which causes the sugar to form a light foam on top of the drink
As a cuban I'm highly insulted that you would call this abomination cuban coffee. This is not cuban coffee, yet another coffee influencer getting this extremely WRONG!
We're you born here or from Cuba? From what others have said on some coffee forums Typically in Miami (and i'm sure other places) they have this version is the version your talking about with a moka pot and whipped sugar and typically in Havana they do this method with the sugar in the portafilter. I think both look good. My expresso machine broke before I saw these so I'll be sure to give both variations a try.
the level of pretentiousness one has to muster to own this type of paraphernalia to make a poor approximation of Cuban coffee is actually kind of amusing, if not insulting to people who enjoy Cuban coffee.
@@jimlucas0No they don't. There are just those 2 channels but there is no pressure hole like in some cheaper machines. In a good machine the pressure is build up by the finely grounded coffee. Also a wdt tool (not seen in the video) can help especially if you have problems with channeling.
@@trzecieczoo9288 put sugar in the portafilter, it *will* in part flow back into your grouphead and gum up your solenoid, maybe even make it into the boiler, cafiza is formulated to remove coffee oils, not sugar, so anything short of a full, and I mean full, disassembly, will probably never remove it all
