What Sets Cuban Crystal Mountain Coffee Apart?
Cubita is the most representative of Cuba's three main coffee brands. Its green beans come from the high-altitude Crystal Mountain area, sorted to a 17-19 mesh screen, hand-picked and washed, then roasted to a sweet, refreshing cup with delicate acidity, a rounded mouthfeel and an aroma that reaches the nasal cavity. It is a classic example of coffee from the caribbean.
Cuba grades coffee into nine levels, with Crystal Mountain the highest, and its export markets include Japan, France, Germany, Ireland, Canada and China. Cuban coffee culture arrived with French immigrants and was once common in high society. The article also covers siphon brewing step by step, from filling water and hooking the filter to grinding and adding grounds, so cuban crystal mountain flavors come through fully.
Cubita ranks first among the three major Cuban coffee brands. Its Crystal Mountain coffee beans, rigorously sorted through 17-19 mesh screens, hand-picked, and washed, present a sweet and refreshing cup with an aroma that reaches straight to the nasal cavity, delicate acidity, and a rounded mouthfeel. This article will guide you through the origin characteristics of Cubita coffee, the historical origins and grading of Cuban coffee, and compare its similarities and differences with Jamaican Blue Mountain coffee. It also includes detailed steps for brewing Cuban coffee with a siphon, from filling water and hooking the filter to grinding and adding grounds, helping you fully release the rich aroma of this Caribbean coffee bean.
Cuban coffee has three main brands, among which Cubita is the most representative.
The green beans used by Cubita all come from Cuba's high-altitude, pollution-free Crystal Mountain production area, and are strictly selected according to the 17-19 mesh screen standard, with plump beans and ideal ripeness. All coffee cherries are hand-picked and then processed by the washed method to remove defective beans and impurities as much as possible. They are then carefully roasted by experienced roasters, ultimately presenting a unique coffee flavor.
Cubita is Cuba's number one coffee export brand, famous for its rich aroma and smooth taste. Its export markets are mainly Japan, France, Germany, Ireland, Canada, China, and other countries. The Cubita coffee entering the Chinese market is all selected from pollution-free Crystal Mountain coffee beans in Cuba's high-altitude areas. It is a typical Caribbean coffee bean, refined through the traditional washed process.
The Cuban coffee-drinking culture was introduced by French immigrants. In the early days, coffee was already prevalent in Cuban high society. Currently, most Cuban coffee beans are purchased by the Japanese and French markets, especially Japan. Cuban coffee is divided into 9 grades, with Crystal Mountain being the highest. It is sweet and refreshing, with an aroma that reaches straight to the nasal cavity, delicate acidity, a rounded mouthfeel, and good body. Cuban Blue Mountain is a coffee with a Caribbean flair, with a fragrant, sweet, and delicate aroma. Its beans are quite large and look very attractive. The taste is somewhat similar to Front Street Jamaican Blue Mountain coffee, with a full aroma, medium body, and mild acidity. It is a bean with very balanced characteristics. Pure, high-quality Cuban Blue Mountain has a balance of aroma, sweetness, acidity, and bitterness, a sweet mouthfeel, smooth and pleasant, with a slight acidity. It is a top-grade coffee, comparable to Front Street Jamaican Blue Mountain coffee.
1. Fill Water - Hook the Filter Pour hot water into the lower pot up to the "two-cup" mark. Place the filter into the upper pot, hold the end of the chain with your hand, and gently hook it onto the end of the glass tube. Be careful not to suddenly let go of the hook with force, as this may damage the glass tube of the upper pot.
2. Light the Fire - Insert the Upper Pot at an Angle - Wait for Large Bubbles Light the alcohol lamp, insert the upper pot at an angle so that the rubber edge rests against the spout of the lower pot (don't worry, the upper pot won't fall off), and let the chain soak in the water in the lower pot. Then heat the water and wait for continuous large bubbles to appear in the lower pot. Just leave the upper pot tilted; do not let it fit tightly into the lower pot. Small bubbles don't count—wait for large bubbles to appear.
3. Straighten - Insert the Upper Pot When continuous large bubbles appear in the lower pot, straighten the upper pot, gently shake it left and right while pressing down slightly, so that it gently fits into the lower pot. After the upper pot is inserted, you can see the water in the lower pot starting to rise... If you have a grinder, you can start grinding beans now! For two cups of water, use three scoops of coffee (about 24 grams) at a medium grind setting.
4. Let the Water in the Lower Pot Rise Completely into the Upper Pot After the water has completely risen into the upper pot, don't rush. Wait a few seconds, and after the bubbles rising into the upper pot have decreased a bit, prepare to add the coffee grounds.
The above content is compiled by CoffeeHunters, a coffee news website.
