Today Nespresso launches a new coffee capsule. The limited edition Cubania.
As a coffee lover and a fan of Nespresso I was invited to taste the new Limited Edition coffee blend at the launch event in East London. Although we never left London, Nespresso wanted us to feel like we had been transported to Cuba. We were taken to a warehouse hidden down a deserted alley that was decorated down to the smallest detail. There was Cuban food, Cuban actors, Cuban décor, Cuban music and Nespresso’s Cubania. We learned the details of the new blend and the story behind its creation, tasted it (several times) and tried it in a few unique ways.
Part of the inspiration behind creating a Cuban coffee blend was the Cubano-style of coffee drinking. In Cuba, coffee is a way of life.
This blend doesn't actually use Cuban coffee beans but blends together a specially selected combination of mild Columbian and high-end Indian Robusta beans with a number of other coffees to achieve a powerful and flavourful blend. Cubania breaks Nespresso’s intensity record. Previously their most intense coffee was a 12 and Cubania has been given a 13. This scale is defined by a combination of roastiness, bitterness and body.
At the event we compared Cubania coffee extracted from a french press, a industrial espresso machine and a Nespresso capsule. The comparison revealed the the pressed coffee is significantly diluted compared to the other extraction methods. I was impressed that the Nespresso machine extracts the intensity from the capsule almost as well as a professional espresso machine extracts from the freshly ground coffee.
To drink Cubania Cuban-style it is recommended to extract one capsule and mix this with a measure of cane sugar (1 teaspoons or an individual sugar packet, brown preferred). Then extract a second capsule and pour it over the creamy coffee/sugar mixture. I have to say I love this recipe. To me it’s a perfect cup of coffee. Intense, sweet and delicious. Add a bit of hot milk to this and you get a delicious velvety caramel-y sweet coffee…reminiscent of dulce de leche.
Being perfectly happy with one of these cuban style Cubania coffees I was relunctant to try a Cubania Mojito. But I did and I was amazed that it’s actually delicious. The perfect way to end (or start) a meal- cocktail + coffee in one!
Definitely try it.
Cubania Mojito Café
2 t brown sugar
large pinch of mint
5 T spoons of crushes ice
45 mL rum
2 ice cubes
1 capsule Cubania
2 T sparkling water
In your glass, mash the mint, lime quarters and sugar with a pestle then add the rum and crushed ice. Extract a capsule of Cubania and add to a shaker with 2 ice cubes and stir or shake. Add the cooled coffee to the glass (straining out the ice cubes) and then top with 2 T of sparking water and a sprig of mint.
The rest of the evening involved food, music and dancing.
I thoroughly enjoyed experiencing this London-made version of Cuba while tasting Cubania, and I think it pushed the real Cuba closer to the top of my travel list.
If you love intense caramelly, nutty coffee like I do, then I recommend you head to your nearest Nespresso store and taste Cubania! It is available in the UK from today, 1 September 2014.
*Full disclosure. I was invited to this event as a guest of Nespresso, but I was not paid to write this review.