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Notes09/01/2019
Einfachich
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Einfachich
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9
Castro, Hemingway and Che
It's a hot morning in Havana. Our three protagonists have made themselves comfortable on the roof terrace of the Hotel Ambos Mundos, perhaps also at the tables in front of Hemingway's residence. (Room 511 is still unchanged and belongs to the Cuban Hemingway Museum). The sun burns on the asphalt and the ordered cafecito of serrano beans is served. The typical coffee aromas spread immediately. Those who expect the Melitta man or Jakobs Dröhnung will be disappointed, because Cuban coffee is something very special. Therefore at this point a short digression to the topic:
Coffee is grown in the middle of Cuba's mountains. The soils here are very rich in nutrients, and the climate is somewhat colder than in the "classic" coffee-growing regions. This means that the plant grows more slowly and has less acidity and bitterness than the varieties sold in Europe. At the same time, the coffee is milder, more intense in aroma and much spicier. The Serrano variety, for example, has an aroma reminiscent of smoky tobacco with a touch of vanilla. Turquino has strong notes reminiscent of raisins, nuts and tobacco.
However, the slower growth is also the reason why Cuba can only produce around 70% of its demand. The rest has to be imported and is often served to tourists.
Traditionally, the coffee beans in Cuba are roasted very darkly, which enhances the aroma even more and enhances the roasted aromas. Also the way of the preparation is completely different than we are used to it. As a rule, the freshly ground coffee grounds are mixed directly with sugar, so that the water runs more slowly through the grounds and thus provides for an over-extraction of the aromas and thus for the typical intensely spicy, sweet smell and taste.
But back to our trio.
The Cafecito is drunk slowly, one leans back, enjoys and talks about God and the world. From the nearby harbour, slightly resinous citric nuances blow over. New coffee beans are roasted dark in the hotel kitchen. As the morning progresses, it gets even warmer. The air is dry, slightly dusty and not a trace of rain. The wooden terraces, chairs and tables exude their woody notes in the heat, mixing with the coffee aromas.
Slowly it is time to move on and consume the first alcoholic beverages. They agree on a ramble through the bars, starting with a Mojito in the Bodeguita del Medio and then Daiquiris in the Floridita. Before one sets out, the words of Me Gustas fall: Like it.
Zolty's Me Gustas is very good for Cuban coffee. But is it portable? Yes! Not always and everywhere, but it fits very well on a warm day in the street coffee or to "smoky" evenings with whisky, gin or rum like whiskey tastings or a whiskey reading. Durability and Sillage are good. One is perceived without filling the space, whereby Me Gustas never becomes intrusive.
Coffee is grown in the middle of Cuba's mountains. The soils here are very rich in nutrients, and the climate is somewhat colder than in the "classic" coffee-growing regions. This means that the plant grows more slowly and has less acidity and bitterness than the varieties sold in Europe. At the same time, the coffee is milder, more intense in aroma and much spicier. The Serrano variety, for example, has an aroma reminiscent of smoky tobacco with a touch of vanilla. Turquino has strong notes reminiscent of raisins, nuts and tobacco.
However, the slower growth is also the reason why Cuba can only produce around 70% of its demand. The rest has to be imported and is often served to tourists.
Traditionally, the coffee beans in Cuba are roasted very darkly, which enhances the aroma even more and enhances the roasted aromas. Also the way of the preparation is completely different than we are used to it. As a rule, the freshly ground coffee grounds are mixed directly with sugar, so that the water runs more slowly through the grounds and thus provides for an over-extraction of the aromas and thus for the typical intensely spicy, sweet smell and taste.
But back to our trio.
The Cafecito is drunk slowly, one leans back, enjoys and talks about God and the world. From the nearby harbour, slightly resinous citric nuances blow over. New coffee beans are roasted dark in the hotel kitchen. As the morning progresses, it gets even warmer. The air is dry, slightly dusty and not a trace of rain. The wooden terraces, chairs and tables exude their woody notes in the heat, mixing with the coffee aromas.
Slowly it is time to move on and consume the first alcoholic beverages. They agree on a ramble through the bars, starting with a Mojito in the Bodeguita del Medio and then Daiquiris in the Floridita. Before one sets out, the words of Me Gustas fall: Like it.
Zolty's Me Gustas is very good for Cuban coffee. But is it portable? Yes! Not always and everywhere, but it fits very well on a warm day in the street coffee or to "smoky" evenings with whisky, gin or rum like whiskey tastings or a whiskey reading. Durability and Sillage are good. One is perceived without filling the space, whereby Me Gustas never becomes intrusive.
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