Flavor profile
Miami’s Famous Cuban Espresso®- Crema
- Aroma
- Sweetness
- Smoothness
- Body
- Acidity
- Lasting
The Blend
Our coffee blend is the result of our master roaster’s careful selection of the freshest and highest quality beans from Colombia, Brazil, and Honduras, among others. We roast and blend using an old family recipe that brings forward the aromas and full flavors of traditional Cuban espresso.
This careful blending and roasting of high-quality Arabica and Robusta beans, with our precise grind, allows for a thick and smooth “crema” in our espresso.
Whether you drink coffee in an espresso, café con leche, cortado, or anything else, Café La Carreta will allow you to enjoy each to the fullest, just like millions have enjoyed it in La Carreta restaurants for decades.
The bag is more specific about where the beans come from: Robusta from Vietnam, Ethiopia and Brazil, and Arabica from Colombia, El Salvador, Nicaragua and Honduras. Since 1976 the family’s restaurants have been serving cafecito across South Florida, and this is that same blend.
Brewing
Grinding. For a traditional, well balanced Cuban espresso, set your grinder to the espresso setting, or anywhere from fine to extra fine. Grinding in that range is what lets the coffee give up its flavor and its crema.
Cafecito. Brew in a 3-cup stovetop espresso maker. Put 4 teaspoons of sugar in a measuring cup. Pour 1 teaspoon of the espresso onto the sugar and beat it until it turns into a thick, caramel-colored foam. That is the espumita. Then, stirring gently, pour the rest of the hot espresso in. Makes 4 servings.
Colada. The same coffee in a six or nine-cup pot, with the espumita beaten first, then poured into one cup with thimbles stacked beside it. It is meant to be handed round.
Cortadito and café con leche. A cortadito is a cafecito cut with about its own volume of hot milk. A café con leche is the same idea in a larger cup with more milk, which is where the crema does its work.
