![]() ![]() As a drink with a large and dedicated consumer base, he says that the specialty coffee sector needs to remember that the demand is already there, and it should cater to it.ĭavid tells me that he never realised the extent of the drink’s popularity until he moved to Miami. Martin says there’s no need for the cubano to find its place in the specialty coffee industry – instead, he thinks the specialty coffee industry must find a way to accommodate the cubano. For instance, people are used to drinking the cubano beverage in a certain way, and have done so for decades. Consequently, this means that traditional drinks like the cubano don’t tend to change much, as their recipes are passed down through generations. He says that for Cubans and other Latinos, coffee is often associated with family and friendship. “They’ve got memories of their grandma making coffee.” “They see coffee as part of their youth,” he says. Martin tells me that many Cuban migrants view coffee as part of their culture. He tells me that people often prepare variations of the cubano, which include the cortadito (a cubano topped with steamed milk), the colada (three to six cubano shots added to a larger Styrofoam cup which is then shared among multiple people), and even a Cuban café con leche. After brewing the rest of the coffee, he adds it to a separate cup and subsequently spoons the espumita over it.ĭavid McLennan is the founder and co-owner of XO Espresso Bar in Miami. After this, he adds the first few drops of coffee to the cup, whipping it with the sugar to form a kind of “faux crema” called espumita. He then brews a concentrated amount of coffee in a moka pot. To prepare a cubano, Martin says that he first adds plenty of sugar to a small cup. ![]() And while the shot used in a cubano can be made with an espresso machine, traditionally the drink is prepared using a moka pot. Often, demerara or natural brown sugar is used, and it is whipped together with the first few drops of the coffee to give the beverage a more viscous mouthfeel. Martin says that the cubano combines concentrated coffee with lots of sugar to create a syrupy, full-bodied drink. He tells me that this taught him more about the country’s culture and its coffee, which he says he enjoys to this day. Martin tells me that he remembers seeing adults drinking cubanos all around the city while sharing stories about Cuba. He grew up among Miami’s Cuban community after his family fled Nicaragua. Martin Mayorga is the CEO and Founder of Mayorga Organics. Today, Miami has one of the largest Cuban communities in the world of the city and its surrounding region’s estimated 6.2 million people, it is estimated that more than 1.2 million are of Cuban heritage. While the cubano originated in Cuba, its growth and popularity over the last few decades can largely be attributed to how the drink spread beyond the island.Īfter the Cuban Revolution in 1959, a significant number of Cuban citizens relocated to the US, with many settling in Florida in particular. ![]()
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