Talk:Cuban espresso/Archive 1

Recent Changes
I revamped the article based on my personal knowledge - My in-laws ran a plantation near Cienfuegos in Cuba and are major enthusiasts to this day, as well as information I found online. I have much more research stashed away somewhere and I will add to it as I find it. I think the real important thing here is the cultural attachment to it and how it used by refugees here in the states as something uniquely Cuban.DCM 15:21, 19 October 2006 (UTC)

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Apparently Cuban coffee is made using sugar and coffee mixed into a paste/froth which ends up like the 'crema' effect of espresso.

I just returned from Cuba. I spent time in Habana and Vinales, and not to my knowledge did I ever in my twice daily coffee intake drink Cuban coffee that was pre-made with sugar. In fact, artificial sweeteners were available in a few places, and Cubans seem to be reducing their intake of sugar.

—Preceding unsigned comment added by 97.115.38.110 (talk) 20:21, 26 June 2008 (UTC)

Although you may not have been server pre-sweetened coffee in Cuba, I can assure you that Cuban immigrants in the United States and Americans of Cuban ancestry universally sweeten their espresso before serving. Occam's razor would tend to rule out a hypothesis that included Cubans suddenly adopting this practice en masse upon immigrating into the United States. Therefore, it is reasonable to conclude that this custom was brought with them from Cuba. It is entirely possible that coffee is currently being served unsweetened to tourists in Cuba either because of a scarcity of sugar or in an attempt to appeal to the palates of those from countries where espresso is not pre-sweetened. AtxApril (talk) 20:27, 1 February 2009 (UTC)

Move Proposal

 * Possibly move this to Cuban espresso. Christopher Parham (talk) 17:21, 7 February 2006 (UTC)
 * I would concur with this suggestion. I think the Google serach confirming that Cubano refers to Cuban coffee is inconclusive.  James084 18:49, 7 February 2006 (UTC)
 * Done, unless anyone objects. Now the question is where Cubano should redirect; for now I've left it pointing here, but that may need a change. Christopher Parham (talk) 19:26, 7 February 2006 (UTC)
 * The article contains a number of inaccuracies and should make mention of other countries that consume the same product, because many of the drinks on this page are not Cuban innovations, although they are wildly popular in Cuba. First, cafe cubano is never taken as a shot, unless you are a non-traditionalist and enjoy getting the roof of your mouth burned.  Furthermore, "short and strong," known in espresso parlance as "ristretto," is not always the rule with Cuban espresso.  In many places, including the home, Cafe cubano is not served short because the cafetera (stove range espresso maker) does not allow it.  Finally, the article should make mention that a "cortadito" is the same as the "cortado" served in many other Latin American countries, Spain, Portugual, and Italy, where it is called caffe macchiato.  The cafe con leche, also served in many Latin American as an espresso drink (Argentina, Uruguay, Puerto Rico, etc.) is the same cafe con leche served in Spain and Portugal, and is the same as a caffelatte served in Italy.  I am updating the article to reflect some of the above.  --Tuttobene 19:07, 1 April 2006 (UTC)


 * I edited some of the text to correct the Spanish. In Spanish, the word "cafecito" takes its stress on the penultimate syllable, which means it does not get an accent over the "e" unless it stands alone, as in "café."  Thus, "cafecito" is the correct way to spell the word, not "cafécito." -tuttobene

Link Spam
There seems to be one or more anonymous users at Mexican IP addresses (189.151.7.34 and 189.150.0.8) that are persistent in adding a link to a commercial Spanish-language website that sells coffee, among other things. The link this user is adding violates Wikipedia:External links (Links normally to be avoided: (4) Links mainly intended to promote a website and (5) Links to web pages that primarily exist to sell products or services, and Non-English language content). Perhaps someone can tell me if something can be done to block this user and eliminate the need to edit this article every day to remove their spam. AtxApril (talk) 02:48, 19 February 2009 (UTC)

Review in progress
Per Requests_for_feedback/2011_August_18 ,

1. Needs more, and more reliable, sources In general: are not good choices by themselves, when compared to a book or magazine article. I would move this back to userspace to avoid immediate speedy deletion for unreliable sourcing.
 * Standalone websites without editorial supervision/policies, or established widely recognized expertise, (see WP:RS)
 * About.com and
 * Instructables.com

2. See the template under ==References== - please cite sources using WP:Inline citations, rather than general references. This helps WP:Verification. Simple inline refs look like
 * Dude said "Bogus!" <-- copy this text and adjust as needed.
 * Under ==References==, make sure there's a reflist template.

--Lexein (talk) 21:45, 18 August 2011 (UTC)

Demerara sugar and tacitas
Wouldn't it make more sense to use the term "brown sugar" in the article (which the term links to anyway) rather than "demerara sugar?" I ask because until I read the article on natural brown sugar, I had no idea what this was. It seems it's a name used for this specific kind of brown sugar only in the UK. Also, any time I have seen café cubano, it has been served in tiny little cups called tacitas, and consumed like a shot of alcohol, hence the colada being shared by multiple drinkers as a social thing. Atypicaloracle (talk) 08:50, 2 June 2012 (UTC)
 * In the US, it's generally called either raw sugar or turbinado sugar. I use it in my morning espresso because I like the taste, but I mix it into the milk before steaming/foaming it instead of putting it into the pot with the coffee.  Maybe I should make up a name for it?  JDZeff (talk) 18:13, 31 July 2015 (UTC)

Are cafe cubano and cuban espresso the same ?
In Cuba, most coffee is surely made in the home, using moka pots - which is therefore not espresso, as such. -- Beardo (talk) 01:28, 13 April 2017 (UTC)

Returning to this - in Cuba, coffee in the home is made with pots like these - [Moka pot] - that page states "a typical moka coffee is extracted at relatively low pressures of 1 to 2 bar (100 to 200 kPa),[8] while standards for espresso coffee specify a pressure of 9 bar (900 kPa)".

In Cuba, it is not generally called "espresso" - it is just cafe - I wonder if this page would be better at "Cuban coffee" ? -- Beardo (talk) 15:14, 6 January 2019 (UTC)

Cuban espresso does not exist. It is just a regular espresso
"While originating In Cuba, and popular in the Cuban diaspora, Cuban coffee with espuma not common in Cuba itself" "It is identical to Italian pulls, except for the addition of sugar directly to the pot or cup that the espresso drips into"

Sorry, there is no such thing as a "Cuban espresso". It is just a regular espresso which is appreciated in Cuba but done as in the rest of the world. You should consider deleting this page. — Preceding unsigned comment added by Calabrotto (talk • contribs) 16:00, 5 November 2019 (UTC)

Summary of changes
I changed preparation to better represent the methods used to prepare cafecito, though the only sources other than personal anecdotes I could find were online recipes and articles. I also attempted to clarify that what the article refers to as Cuban coffee is more common today in the diaspora than in Cuba. In regards to your point Calabrotto, you are correct that Moka pot coffee is not technically espresso, but Moka pots are often called stovetop espresso machines. You are correct to state that espresso and strong coffee are not a unique drink. Cuban espresso however is generally considered unique due to the addition of espuma. Tuk12017 (talk) 00:14, 30 November 2019 (UTC)