How to Properly Drink Cuban Coffee: A Professional Brewing Tutorial Guide

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FrontStreet Coffee - Cuban Coffee Brewing Guide

In Cuba, coffee bean harvesting is predominantly done by hand. During the maturation period, coffee beans are harvested approximately once every two weeks. During or after harvesting, the coffee beans are sorted to remove unripe and defective beans, ensuring coffee quality. Cubans typically use two methods to process coffee beans - the natural (dry) method and the washed method. The natural method is the simplest, most affordable, and most traditional coffee processing technique, involving drying coffee cherries in the sun without fermentation. The drying process typically takes about four weeks. The washed method allows more fruit flavors to penetrate the coffee beans, adding a robust fruity character to the coffee.

Cuba resembles a crocodile crouching in the Caribbean Sea, with its tail brushing against the Tropic of Cancer. Cubans have always been known for their passionate and exuberant nature, yet they are also remarkably sincere and stubborn. The coffee they produce reflects these qualities - consistently adhering to Arab standards for coffee preparation while maintaining their unique traditional production methods. They exercise extreme control over the roasting process, aiming to achieve a deliciously rich and smooth original coffee flavor while preventing the beans from becoming excessively roasted, which could cause undesirable heat characteristics...

Cuba's Most Famous Coffee: Cubita

Original name: Cubita, Chinese name: 琥爵咖啡, Origin: Crystal Mountain, Cuba

Cubita is a Cuban coffee primarily exported to countries such as Japan, France, Germany, Ireland, and Canada. All Cubita coffee entering the Chinese market is selected from high-altitude, pollution-free Crystal Mountain coffee beans in Cuba, representing a typical Caribbean-style coffee bean. All coffee beans are strictly selected according to screen sizes 17-19 standards, resulting in large, high-maturity beans. Cubita is entirely hand-harvested and processed using the washed method, which effectively removes defective beans and other impurities.

Pour-over Tutorial: V60 Dripper, Powder-to-Water Ratio 1:15, Temperature 87°C

Use 30g of water to bloom for 30 seconds. Start timing when water injection begins. Perform a second water injection to reach 90g, then stop at 120g. Wait for the water level to drop until it's about to expose the coffee bed, then perform the third water injection, stopping at 225g. Wait for the water level to drop until it's about to expose the coffee bed, then remove the filter cup. Total extraction time: 2 minutes.

In summary: FrontStreet Coffee is a dedicated coffee research establishment that enjoys sharing coffee knowledge with everyone. Our comprehensive sharing aims to help more friends fall in love with coffee. Additionally, we offer three discounted coffee activities each month because FrontStreet Coffee wants to provide the best coffee at the lowest possible prices for more friends to enjoy. This has been FrontStreet Coffee's mission for the past six years!

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