/ck/ - Food & Cooking

So, I have done an experiment to see if whipping and hydrolyzing sugar Cuban coffee style affects the taste enough to warrant the effort. It does.

Brew method: Moka pot
Coffee: bustelo
Sugar: roughly two small flattened spoonfuls.

Ok so the first cup I had was just the 3cup moka brew, no water added, with 2 flattish small spoon fulls of sugar added. The coffee was quite strong, bold and slightly harsh while having some sweetness to it that contrasted.

The whipped sugared one had the same amount of undiluted coffee and roughly the same amount of small flared spoonfuls of sugar added. It did taste sweeter, but the biggest thing is change in taste and texture. Texture was softer smoother, and the coffee had notes of dark chocolate caramel.

I still wouldn't want to add the traditional amount of a tablespoon of it though, but it did taste good and worked well with the dark roast.