Yesterday’s attempt at cafecito (Cuban coffee… essentially very sweet espresso or strong coffee) using old hazelnut beans and the stovetop Moka pot didn’t go that great. The hazelnut really threw the whole thing off.
I bought some fresh espresso beans (roasted on May 10), from Broadway Café in Westport (Kansas City) and the results were a lot better. I think I need to use even more sugar to make my paste (if I was a REAL scientist I would be measuring all this out, but come on!). Tomorrow I’ll warm up the Gaggia espresso machine and see what the cafecito sugar-paste technique and espresso taste like together…
